I don’t always eat pizza, but when I do, it’s this prosciutto and pineapple recipe–and I’m sure the most interesting man in the world would agree.
In all seriousness though, nothing beats a homemade pizza (when cooked correctly, of course). It has taken my husband and I a while to concoct a solid recipe, but after many attempts and grueling taste-testing sessions, we finally came up with our favorite method–and flavor. The winning recipe? A delectable prosciutto-pineapple pie.
The ingredients are inspired by the classic pineapple and ham pairing. I’m not afraid to say however, that this particular pizza is way tastier than its predecessor. Salty, sweet, savory, and zesty flavors sing in harmony and contribute to the perfect, balanced bite. Are you hungry yet? The saltiness and fattiness of the prosciutto complements the acidity and sweetness of the fruit. Last but not least, the fresh arugula acts as a bright finishing note, adding a bit of spiciness into the mix.
If your’e still on the fence about putting prosciutto and pineapple on a pizza (though you really shouldn’t be!), then try this recipe with a different set of toppings. It’s so much more delicious than delivery. What’s more, after mastering the art of baking your own pizza, you’re left with a fantastic recipe up your sleeve to whip out for parties, friendly gatherings, or a Sunday spent at home binge-watching your favorite TV show.
Prosciutto and Pineapple Pizza Recipe
-pizza dough, usually found in the refrigerated section (I bought a 22 oz bag and used about 15 for this pizza)
-about 1 cup tomato sauce (also found pre-made in the refrigerated section, or in a jar in the sauce isle)
-2 cloves garlic, chopped
-a few big slices of prosciutto, thinly sliced
-about 1/2 cup of semi-thinly sliced pineapple (buy pre-chopped or slice the real thing)
-about 2 big handfuls of mozzarella cheese
-about 1 handful of chopped baby arugula
Makes: 1-4 servings (but it totally depends on your appetite)
1. Preheat the oven to your highest temperature. I set mine to 500 degrees. Or, if you’re lucky enough to have my dream kitchen, fire up your pizza oven.
2. Take sheet of parchment paper and coat with a dusting of flour. Side note: I use parchment paper for most baking adventures and find it better than tin foil for non-stick purposes.
3. Roll out the pizza dough with a rolling pin on the paper. Keep dusting with flour to keep the dough from sticking everywhere. I enjoy a thin crust and fun, uneven pizza shapes. But, feel free to roll it to your liking–just remember a thicker crust means a longer baking time in the oven.
4. Place the parchment paper with the rolled out dough on a baking sheet. Bake the crust for about 5 to 7 minutes.
5. Take the crust out of the oven. Add the sauce, cheese, pineapple, prosciutto, garlic. Add salt and pepper to taste.
6. Bake for another 7 to 10 minutes.
7. Take the pizza out once more (it should basically be ready, meaning the crust is cooked through and is golden-brown). Drizzle a bit of olive oil and sprinkle on the chopped arugula. Bake the pizza for 1 additional minute.
8. Let cool and enjoy, enjoy, enjoy!
This splurge-worthy pizza is truly one of my favorite treats and I hope it will become one of yours too!
What are your favorite pizza toppings?