Pizza Salad (Rachael Ray)
- Ready In:
- 22mins
- Ingredients:
- 11
- Yields:
-
4 wedges
- Serves:
- 2
ingredients
- 2 tablespoons flour, for dusting
- 1 store-bought pizza dough
- 1⁄2 cup marinara sauce or 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese (Rachael used 2 cups, but I found that to be too much) or 1 cup shredded four cheese blend (Rachael used 2 cups, but I found that to be too much)
- 2 garlic cloves, chopped
- 1 teaspoon crushed red pepper flakes
- 1⁄3 lb prosciutto di Parma
- 3 cups arugula leaves
- 1⁄2 lemon, juice of
- 1 teaspoon extra virgin olive oil
- salt and black pepper, to taste
directions
- Preheat oven to 425°F.
- Sprinkle flour on a clean work surface. Roll out pizza dough to form a 12-inch round pie or 13x9 inch rectangular pie. Place on appropriate baking sheet.
- Spread sauce and cheese on the dough. Scatter the garlic and red pepper flakes on top of the cheese.
- Bake pizza for 12 minutes or until cheese is melted and crust is crispy. Top hot pizza with sliced prosciutto, covering the whole pie.
- Toss arugula leaves with the lemon juice and olive oil and season with salt and pepper. Pile leaves up on the center of the pizza. Cut into 4 wedges and serve.
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