Photo by Brannon Conza
A pizza stone is a flat piece of earthenware that is used to evenly distribute heat to baked goods, like pizzas. I was a little intimidated when I first got mine, but it didn’t take long for me to fall in love. While it’s not a necessary tool for making pizzas at home, it definitely helps create a more pizzeria-style product. If you don’t have a pizza stone, preheat a flat cookie sheet and use that instead.
Makes 1 pizza
½ lb whole wheat pizza dough
4 cups Arugula
2 cups Provolone cheese, shredded
2-3 oz Prosciutto, thinly sliced (enough to cover most of pizza)
1 medium tomato, chopped
¼ cup toasted pine nuts, optional
Juice of ½ lemon
1-2 tbsp olive oil
Preheat pizza stone to 500˚.
Roll pizza dough out to about 13” diameter, or desired thickness. Top dough with provolone cheese, and then sliced of prosciutto. Place pizza on stone and bake for 8-10 minutes, until cheese is bubbly and crust is lightly golden.
Meanwhile, prepare the arugula by tossing it with lemon juice, olive oil and a sprinkle of salt.
Remove pizza from oven. Top with dressed arugula leaves, chopped tomato, and pine nuts.