Roasted Garlic Prosciutto Arugula Pizza
by Experience Momentum Nutrition (recipe adapted from Ina Garten)
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Whole wheat pizza dough (buy from Trader Joe’s, Whole Foods, or your local pizza joint)
Plenty of good quality olive oil
Head of garlic
5 sprigs fresh thyme
1 tsp. crushed red pepper flakes
1 cup grated fresh mozzarella cheese
1 cup grated fresh fontina cheese
6 oz. creamy goat cheese, crumbled
Salt & pepper
6 oz. prosciutto (optional), ripped or sliced into bite-sized pieces
2-3 T. fresh squeezed lemon juice
1/4 olive oil
Fresh ground pepper
Place pizza dough in a large bowl and cover with a kitchen towel. Set aside
Preheat oven to 450°F. Cut 1/4 to 1/2 inch off the top of the head of garlic to expose cloves. Peel off & discard any outer papery layers. Place garlic on a piece of foil and drizzle 1-1.5 T. olive oil over top. Wrap and pinch foil to close. Roast for 45 minutes.
Simmer 1/2 cup olive oil with thyme leaves (stems removed) and crushed pepper flakes for 10 minutes.
Flour a clean counter surface and roll out the dough to about 1/2-inch thickness. Place dough on pizza stone or baking sheet lined with parchment paper. Brush dough with thyme-infused oil, but save about 2 T. oil. Sprinkle with salt and pepper.
Carefully remove roasted garlic cloves from their skins and mash evenly across oiled pizza dough.
Sprinkle the 3 cheeses evenly across the pizza surface. Top with prosciutto, if using.
Pinch the outer edge into a crust and brush with remaining thyme-oil.
Bake for 10-15 minutes until the crust begins to brown and the cheese is melted and bubbling.
While the pizza bakes, whisk together the vinaigrette. Place arugula in a large bowl and toss with enough vinaigrette to lightly coat.
Allow the pizza to cool then slice. Top each slice of pizza with a large handful of arugula. Bon appétit!
RD Tip: Garlic has excellent anti-inflammatory properties and is rich in B-vitamins, vitamin C, and manganese!
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