Name: Pinsa with Arugula and Prosciutto Recipe – Pasta.com
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 5 tablespoons Grana Padano cheese (grated); 10 cherry tomatoes (cut into quarters); 2 cups arugula; semolina flour (as needed); 2 cups water (cold); 2 tablespoons olive oil (extra virgin); 1 teaspoon salt; 10 oz mozzarella (grated, low-moisture); 1 ½ cup tomato puree; 16 slices ham (dry-cured)

That’s not a typo that should be pizza instead of pinsa, but this is a totally different type of recipe. The preparation itself is entirely different and much longer than the preparation of pizza dough. Arm yourself with patience as you will have to wait for more than 24 hours before tasting it, but we must say it is well worth the wait!

Pinsa with Arugula and Prosciutto Recipe

A decadent pinsa with arugula and prosciutto recipe which pairs homemade pinsa dough with a luxurious prosciutto and mozzarella combination.

5 from 2 votes

Print Recipe

Prep Time 40 mins

Cook Time 10 mins

Total Time 50 mins

Course Main Course

Cuisine Italian

Servings

Calories 1231 kcal

Ingredients

4 cups all-purpose flour
4/5 cup rice flour
¼ cup soy flour
1 teaspoon active dry yeast
2 cups water, cold
2 tablespoons olive oil, extra virgin
1 teaspoon salt
10 oz mozzarella, grated, low-moisture
1 ½ cup tomato puree
16 slices ham, dry-cured
5 tablespoons Grana Padano cheese, grated
10 cherry tomatoes, cut into quarters
2 cups arugula
semolina flour, as needed

Instructions

Combine dry yeast and flours in a large mixing bowl.
Add one cup of cold water and salt. Mix well and work the dough until homogeneous.
Pour in the rest of the water and extra virgin olive oil. Work the dough vigorously until smooth and elastic.
Cover the dough and let it rest for 2 hours.
Place the dough in the refrigerator overnight or for 24 hours.
Preheat oven to maximum temperature.
Remove the dough from the bowl and divide it into four equal portions.
Cover them and let them rise for an additional 2 hours.
Sprinkle semolina over the working surface and work each portion by pressing the dough with your fingers and stretching it to form an approximately 11×7 inch rectangle.
Transfer the dough onto a lined baking sheet and drizzle it with extra virgin olive oil.
Broil for 7 minutes at maximum temperature.
Remove it from the oven and spread tomato sauce over each pinsa. Sprinkle it with grated mozzarella and bake in grill mode until the cheese has melted.
Remove from the oven and add cured ham slices, arugula, cherry tomatoes and sprinkle with grated Grana Padano.
Serve and enjoy.