Prosciutto and Arugola PizzaClick to Play

Prosciutto and Arugola Pizza

Mary Ann Esposito



2 pounds prepared pizza dough
16 slices prosciutto di Parma
2 cups shredded scamorza cheese
Salt to taste
Grinding black pepper
Extra virgin olive oil
1/2 cup toasted pine nuts
1 bunch arugola leaves, shredded


Roll the dough out to fit a 9 x 13 inch rectangular pan. Brush the dough with olive oil. Arranng overlapping slices of prosciutto di Parma over the dough. Sprinkle on the shredded scamorza. Drizzle the ingredients with olive oil and salt and pepper to taste.
Bake in preheated 375F oven for30-35 minutes. Just before removing from the oven sprinkle the pine nuts over the top.Let bake an additional 5 minutes. Transfer the pizza to a cooling rack. Cut into squares. Sprinkle the arugola over the top and serve.

item recipe is featured in Episode 1821 of Season 18.

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  1. Lily Rutherford's avatar

    Lily Rutherford

    | Permalink
    I remember that Mary Ann used Fontina cheese. I don't know of Scamorza cheese. Can you use motzolla or fontina cheese? Sorry, I know some of the spelling of the cheeses are not correct, but I hope you know what I mean. I just love her show and watch it everyday. She must have changed her channel because I can't seem to get it on channel 60 PBS now. What channel is she on? I am in the Bay Area of California. Please let me know as I hate to miss one show. This e-mail is for the prosciuttoand arugola pizza. Thanks

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