moonraygame.space
Open in
urlscan Pro
172.67.200.237
Public Scan
URL:
https://moonraygame.space/
Submission: On November 29 via api from BE — Scanned from DE
Submission: On November 29 via api from BE — Scanned from DE
Form analysis 2 forms found in the DOM
<form class="recipe-newsletter-signup" id="recipe-newsletter-form">
<div class="form-item-email">
<input aria-label="Email address" autocapitalize="off" autocomplete="email" autocorrect="off" class="custom-form-field form-email" id="recipe-newsletter-input" inputmode="email" placeholder="Email address" type="email" value="">
</div>
<div class="form-actions webform-actions js-form-wrapper form-wrapper">
<input class="webform-button--submit button" id="recipe-email-submit" type="submit" value="submit">
</div>
</form><form id="footer-newsletter-form">
<div class="form-item-email">
<input aria-label="Email address" autocapitalize="off" autocomplete="email" autocorrect="off" class="custom-form-field form-email" id="footer-newsletter-input" inputmode="email" placeholder="Email address" type="email" value="">
</div>
<div class="form-actions webform-actions js-form-wrapper form-wrapper">
<input class="webform-button--submit button" id="footer-email-submit" type="submit" value="submit">
</div>
</form>Text Content
Prosciutto, Arugula, and Parmesan Pizza Recipe | King Arthur Baking Skip to main
content
Café, Bakery & Store Baker's Rewards
* Expand Shop
Collapse Shop
SHOP
* Flours Expand Flours
Collapse Flours
FLOURS
Flours
*
*
*
*
*
*
*
Flour For
*
*
*
*
* Ingredients Expand Ingredients
Collapse Ingredients
INGREDIENTS
Ingredients
*
*
*
*
*
*
*
*
*
*
*
*
* Mixes Expand Mixes
Collapse Mixes
MIXES
Mixes
*
*
*
*
*
*
*
*
*
*
*
*
*
Seasonal Mixes & Sets
*
*
*
* Gluten-Free Expand Gluten-Free
Collapse Gluten-Free
GLUTEN-FREE
*
*
*
*
* Tools Expand Tools
Collapse Tools
TOOLS
Tools
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
Featured Brands
*
*
*
*
*
* Pans Expand Pans
Collapse Pans
PANS
Pans
*
*
*
*
*
*
*
Featured Brands
*
*
*
Seasonal Pans & Sets
*
*
* Logo Shop Expand Logo Shop
Collapse Logo Shop
LOGO SHOP
*
*
*
*
*
* Collections Expand Collections
Collapse Collections
COLLECTIONS
Bakers' Favorites
*
*
*
*
*
*
Collections
*
*
*
*
*
*
*
*
*
*
*
*
*
* Gifts Expand Gifts
Collapse Gifts
GIFTS
Gifts
*
*
*
*
*
*
*
*
*
*
*
*
*
* Expand Sale
Collapse Sale
SALE
* Recipes Expand Recipes
Collapse Recipes
RECIPES
* Categories Expand Categories
Collapse Categories
CATEGORIES
* Bread
* Buns & Rolls
* Cake
* Cookies & Bars
* Muffins & Popovers
* Pancakes & Waffles
* Pie
* Pizza
* Scones
* Sourdough
* —
*
* Features Expand Features
Collapse Features
FEATURES
* Recipe of the Year
* Holiday Breads
* Pan Dulce
* Cupcake Season
* New Classics: Pie
* —
* View All Features
* Collections Expand Collections
Collapse Collections
COLLECTIONS
* New from the Test Kitchen
*
* 5 Ingredients or Fewer
* Sourdough Discard Recipes
* Recipes to Bake With Kids
* —
* View All Recipe Collections
* Resources Expand Resources
Collapse Resources
RESOURCES
* Recipe Box
* Bakers Hotline
* Ingredient Weight Chart
* How to Measure Flour
* Recipe Success Guide
* Learn Expand Learn
Collapse Learn
LEARN
* Blog
* Baking Guides Expand Baking Guides
Collapse Baking Guides
BAKING GUIDES
* Pie Baking
* Sourdough Baking
* Scone Baking
* Gluten-Free Baking
* —
* View All Baking Guides
* Videos
* Bake for Good
* Resources Expand Resources
Collapse Resources
RESOURCES
* Tools and Pans
* Baking Tips and Techniques
* All About Yeast
* High-Altitude Baking
* Ingredient Weight Chart
* Baking School Expand Baking School
Collapse Baking School
BAKING SCHOOL
* Classes By Category Expand Classes By Category
Collapse Classes By Category
CLASSES BY CATEGORY
* Bagels, Buns & Rolls
* Biscuits & Scones
* Bread
* British Baking
* Cake & Cupcakes
* Cookies & Bars
* Pizza & Flatbread
* Holiday Baking
* Kids & Camps
* Pasta & Noodles
* Pastry
* Pies & Tarts
* Professional Level
* Sourdough
* Classes by Location Expand Classes by Location
Collapse Classes by Location
CLASSES BY LOCATION
* Classes in Vermont
* Classes in Washington
* Live Online Classes
* On-Demand Classes
* Class Calendar
* What To Expect Expand What To Expect
Collapse What To Expect
WHAT TO EXPECT
* Our Instructors
* Policies and Information
* Vermont Travel & Lodging
* Washington Travel & Lodging
* Contact Us
* Impact Expand Impact
Collapse Impact
IMPACT
* For People
* For Planet
* Food Justice
* Grains for Good
* Impact Report
* Blog Expand Blog
Collapse Blog
BLOG
* Recipes
* Tips + Techniques
* Stories
* Bakery Flour Sales Expand Bakery Flour Sales
Collapse Bakery Flour Sales
BAKERY FLOUR SALES
* Products
* Distributors
* Formulas
* Reference Expand Reference
Collapse Reference
REFERENCE
* Baker's Percentage
* Batch Costing
* Bromate
* Common conversions
* Dough Temperatures
* Preferments
* Salt
* Water
* Yeast
* Video Tips for Professionals
* Professional Classes
* Contact
* Café, Bakery & Store
* Baker's Rewards
MAIN MENU
* Close
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
* Close
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
RESOURCES
*
*
*
*
*
*
*
* Close
*
*
*
*
*
*
*
*
*
*
* Close
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
* Close
IMPACT REPORT
*
*
STORIES OF IMPACT
*
*
*
*
SECONDARY NAVIGATION
*
*
*
*
* Orders
*
* Recipe Box
*
* Email preferences
*
*
*
Global Navigation Menu
SUBNAV: RECIPES
* Categories
* Bread
* Buns & Rolls
* Cake
* Cookies & Bars
* Muffins & Popovers
* Pancakes & Waffles
* Pie
* Pizza
* Scones
* Sourdough
* —
*
* Features
* Recipe of the Year
* Holiday Breads
* Pan Dulce
* Cupcake Season
* New Classics: Pie
* —
* View All Features
* Collections
* New from the Test Kitchen
*
* 5 Ingredients or Fewer
* Sourdough Discard Recipes
* Recipes to Bake With Kids
* —
* View All Recipe Collections
* Resources
* Recipe Box
* Bakers Hotline
* Ingredient Weight Chart
* How to Measure Flour
* Recipe Success Guide
1. Recipes
2. Pizza
PROSCIUTTO, ARUGULA, AND PARMESAN PIZZA
Recipe by Charlotte Rutledge
2 Reviews 4.5 out of 5 stars
Share
* Share on Facebook
* Share by Email
* Share on Pinterest
* Share on Linkedin
There are many recipes out there for this refreshing, summery pizza featuring
arugula, prosciutto, and shaved Parmesan as toppings; this is our version. With
its chewy-crisp crust, enticing blend of cheese and meat, and a generous helping
of "tossed salad" on top, this pizza is a light and tasty treat.
Prep
15 mins
Bake
18 to 23 mins
Total
2 hrs 33 mins
Yield
2 pizzas, about 8 servings
Save Recipe
Print
Share
* Share on Facebook
* Share by Email
* Share on Pinterest
* Share on Linkedin
INGREDIENTS
Crust
* 5 cups (600g)
1 tablespoon (21g) honey
* 1 tablespoon *
* 1 tablespoon + 1 teaspoon *
* 1 teaspoon
2 tablespoons (25g) olive oil 1 3/4 cups (397g) water, lukewarm
*Optional, for added flavor.
Topping
* 1 1/2 to 2 cups (170g to 227g) Parmesan cheese, grated
* 1/4 pound (113g) sliced prosciutto
* 1 shallot, sliced
* Parmesan cheese, shaved
* fresh arugula, washed, dried and tossed with a splash of olive oil, salt, and
pepper
INSTRUCTIONS
Bake Mode
Prevent your screen from going dark as you follow along.
1. Weigh your flour; or measure it by gently spooning it into a cup, then
sweeping off any excess. Mix and knead together all of the dough ingredients
— by hand, mixer or bread machine set on the dough cycle — to make a soft,
smooth dough.
2. Place the dough in a lightly greased bowl, cover the bowl, and allow the
dough to rise until it's very puffy, about 60 minutes.
3. Divide the dough in half, and shape each half into a 14" oval on a piece of
parchment. If the dough fights back, cover and let it rest for 10 minutes,
then resume shaping.
4. Allow the dough to rise, covered, until it's noticeably puffy, about 60 to
90 minutes.
5. Place a pizza stone in the center of your oven, and preheat the oven to
450°F. Or place the crusts with their parchment on baking sheets.
6. Use a peel to transfer the dough, parchment and all, to the pizza stone. Or
place the pans in the oven. If you're using a stone, you'll probably have to
bake the crusts one at a time.
7. Bake the crusts until they begin to brown around the edges, about 8 minutes.
Remove them from the oven, and top with the grated Parmesan, prosciutto, and
shallot.
8. Return the pizzas to the oven, and bake for another 10 minutes, until their
crust is nicely browned, both top and bottom, and the cheese is melted.
9. Remove the pizzas from the oven and top with a handful of the seasoned
arugula, and shaved Parmesan.
BAKER’S RESOURCES
* Recipe success guide
* Tips & techniques
* High-altitude baking
* Baker’s yeast
* Ingredient weight chart
* Tools & pans
* How to measure flour
* Safe handling instructions
Chat with a baker
Shop
RECOMMENDED FOR YOU
FOR MORE RECIPES LIKE THIS SUBSCRIBE TO OUR NEWSLETTER
View our privacy policy
Recipes
RECOMMENDED RECIPES
Pizza
EASY VEGAN PIZZA
Pizza
KING ARTHUR'S DETROIT-STYLE PIZZA
Mix Tips
Mix Tips
CRISPY FOCACCIA PIZZA
Pizza
ULTRA-THIN PIZZA CRUST WITH MOD-INSPIRED TOPPINGS
CONNECT WITH US
RECEIVE RECIPES & SPECIAL OFFERS
View our privacy policy
OUR SOCIAL COMMUNITIES
GET IN TOUCH
Chat | Email
SHOP ONLINE
*
*
* Customer Service
* Shipping
* Returns & Refunds
*
* Request a Catalog
* Baker's Rewards
*
FOR HOME BAKERS
* Recipes
* Baking Guides
* Baker's Hotline
* Say No to Raw Dough
* Baking Classes
* Baking Contests
* Our Cookbooks
FOR PROFESSIONAL BAKERS
* Bakery & Food Service Sales
* Commercial Product Lines
* Foodservice Distributors
* Classes & Training
* Bakery Formulas
* Resources & Reference
OUR COMPANY
* Our Product Lines
* Find Products Near You
* Visit Us
* Jobs & Careers
* Our History
* Diversity, Equity, and Inclusion
*
* Newsroom
* Contact Us
Copyright © 2024 King Arthur Baking Company, Inc. All rights reserved.
FOOTER - LEGAL
* Supply Chain Disclosure
* Accessibility
* Privacy Policy
* Terms of Use
* Do Not Sell My Information
* My Privacy Choices
All All Recipes Products Blog Classes Other
Submit
Popular in recipes
* Supersized, Super-Soft Chocolate Chip Cookies
* Small-Batch Cinnamon Rolls
* Sourdough Starter
Popular in products
* NEW!
*
*
Popular in blog
* Bread baking in a Dutch oven
* 10 tips for new sourdough bakers
* Make and freeze pie crust
close