Pizza Bianca with Prosciutto Cotto, Artichoke, and Arugula Recipe

Roman Style Prosciutto Cotto, Artichoke, Arugula Pizza Bianca (White Pizza) Recipe

Recipe by Paggi Pazzo

Pizza Bianca Prosciutto Cotto, Artichoke, and Arugula Recipe
Published: February 17, 2014

Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 slices
Calories per serving: 690
Fat per serving: 45.1g

Ingredients

• 2 ounces fresh mozzarella
• 2 ounces Taleggio (cheese)
• 3 cloves garlic
• 4 tablespoons olive oil
• 1 teaspoon thyme
• 16 ounces fresh dough
• Handful of flour
• 3 tablespoons Moretti Semolina flour
• 1/2 teaspoon of salt and pepper
• 4 thin slices prosciutto cotto
• 1/4 cup marinated artichoke
• 1/2 cup arugula

Cooking Directions

1. Preheat oven to 450 degrees and chop garlic cloves finely
2. Take dough, flour and begin to poke and stretch dough slowly to flatten out, then use dough roller to create oval shape that will fit into rectangular cooking sheet pan (click here for homemade dough recipe)
3. Add semolina flour spread across the baking pan
4. Add dough onto pan and fit to rectangular shape then dress with chopped garlic and 2 tablespoons of olive oil, topped with salt and pepper
5. Add chopped fresh mozzarella and little pieces of taleggia to dough, on top of olive oil
6. Add chopped marinated artichoke hearts and pieces of Prosciutto cotto spread across the pizza
7. Top with thyme sprinkled throughout and lightly dressed with olive oil
8. Place pizza bianca in oven and cook for 20 minutes
9. Remove from oven and let rest for 5 minutes, add arugula then cut slices and serve