© Sunshine Urbaniak

Prosciutto Mascarpone Pizza

I once had the pleasure of eating the ‘sonja pizza’ at Diavola Pizzeria in Geyserville, California. It was heavenly and left me craving more. A week later I tried recreating it at home. Aside from the fact I didn’t have a wood-burning pizza oven, it was pretty close in flavor. To this day, it’s my favorite pizza to make. I love the light tomato sauce paired with the prosciutto and mascarpone cheese, and then the arugula takes it over the top. There’s something amazing that happens to pizza when you top it with lettuce, right? I tend to use baby arugula but regular arugula works just as well. If you’re not a fan of arugula, try a spring mix.

So my recipe is semi-homemade with store-bought pizza dough and sauce, or, if I have left over in the fridge, my marinara sauce (it works quite nicely on this pizza). If I don’t use my marinara I buy L.E. Roselli’s Pizza Sauce. It’s very good. Most grocery stores now offer fresh pizza dough. Look for at least 13 oz. and up to 16 oz. for a standard pizza large enough for four people. It’s very important to let the pizza dough come to room temperature before you start stretching it. Feel free to watch this video to learn how to stretch pizza dough. It’s easier than you think.

A quick tip about the prosciutto. It tends to be rubbery and tough to chew so it can pull and slide off the pizza if the slices are too wide. To prevent this, lay thin strips in a pinwheel pattern around the pizza. Enjoy!

Prosciutto Mascarpone Pizza

Prosciutto Mascarpone Pizza

Servings: 4

AuthorSunshine UrbaniakCategoryTotal Time20 mins

INGREDIENTS

1 tbsp Cornmeal
2 tbsp Flour
1316 oz Pizza Dough, store bought or homemade
1 tbsp Olive Oil, plus some for drizzling
1 cup Pizza Sauce (store bought), or marinara sauce
3 oz Prosciutto
1 cup Mozzarella Cheese, freshly grated
8 tbsp Mascarpone Cheese
2 cups Baby Arugula
1 tbsp Parmasean Cheese
1 pinch Salt and Pepper

DIRECTIONS

1

Bring your pizza dough to room temperature. Preheat oven to 400 degrees. Place rack in the middle of the oven. Prepare a 13-16" pizza pan by dusting it with 1 tbsp or so of cornmeal.

2

Dust some flour on your surface and the pizza dough, then slowly stretch it to 13-16" round ( or the size of your pan). Place it on the pizza pan and adjust to fit. Brush olive oil around the edges of the dough and the remaining across the rest. Spread about 1 cup of pizza sauce on the dough, leaving a 1-inch border around the edges. Place in the oven to pre-cook for 7-10 min, then remove. It should stiffen up and be slightly browned.

3

Next, top evenly with the mozzarella cheese and then drop 8 tablespoons of the mascarpone cheese onto the pizza, spaced roughly one per slice. Return to the oven for 5 min, then remove. Lastly, top with arugula, drizzled olive oil, parmesan cheese, and a pinch of salt and pepper. Cut into eight slices and enjoy!

Ingredients

 1 tbsp Cornmeal
 2 tbsp Flour
 1316 oz Pizza Dough, store bought or homemade
 1 tbsp Olive Oil, plus some for drizzling
 1 cup Pizza Sauce (store bought), or marinara sauce
 3 oz Prosciutto
 1 cup Mozzarella Cheese, freshly grated
 8 tbsp Mascarpone Cheese
 2 cups Baby Arugula
 1 tbsp Parmasean Cheese
 1 pinch Salt and Pepper
Prosciutto Mascarpone Pizza
IngredientsDirections

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