Berry with Arugula and San Daniele Pizza

by Heidi Larsen This vibrant pizza is the perfect balance of salty and sweet. I begin with a pillowy dough …

Cuisine
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by Heidi Larsen
This vibrant pizza is the perfect balance of salty and sweet. I begin with a pillowy dough as my base, and drizzle it with olive oil and a dusting of flaky sea salt. Next, I spread out a layer of creamy ricotta and fresh mozzarella. Then come sweet-tart strawberries and raspberries and a light sprinkling of fresh rosemary.
After a jaunt in the oven, the finishing touches on this golden-brown pizza are some handfuls of bitter arugula greens for a peppery bite, torn Prosciutto di San Daniele – uncooked and unadulterated, just as the Italians intended -, freshly shaved salty Parmesan, more rosemary, mint, and a final drizzle of olive oil. If you really want to do it up right, add a bit more sea salt and some red pepper flakes for good measure.
You could easily enjoy this versatile pizza for breakfast, brunch, lunch, or dinner. It hits every flavor note you could desire — fresh, light, salty, sweet, tart, peppery, savory, juicy, creamy.

Berry with Arugula and Prosciutto Pizza
MAKES 2 PIZZAS
Ingredients:
• Store-bought or homemade pizza dough (I like this recipe)
• Extra virgin olive oil
• 1⁄2 cup fresh ricotta cheese
• 8 ounces fresh mozzarella, sliced
• 1-120 or so strawberries, sliced
• 1⁄2 cup raspberries
• 1 sprig fresh rosemary
• 2 cups arugula leaves
• 4 slices Prosciutto di San Daniele
• Parmesan cheese ribbons
• 2 sprigs fresh mint leaves
• Flake sea salt
• Red pepper flakes
• Cornmeal
Instructions:
1. Preheat oven and pizza stone or baking sheet to 475 degrees.
2. Divide pizza dough ball into 6 sections. Stretch dough to form a rough circle or oblong shape 
and place on a pizza paddle or piece of parchment paper sprinkled with cornmeal. Brush the dough with a little olive oil and some sea salt flakes. Spread 2 tablespoons or so of the ricotta cheese on the crust then layer with half of the mozzarella cheese.
3. Top with half of the strawberries and half of the raspberries and sprinkle with fresh rosemary leaves.
4. Cook for 10-15 minutes or until cheese is melted and crust is golden. Top with arugula leaves then tear the prosciutto into strips and add to the arugula with the Parmesan cheese ribbons. Sprinkle with more fresh rosemary leaves, fresh mint and drizzle of olive oil. Season with flaked sea salt and red pepper flakes if desired. Serve immediately.

Heidi Larsen is the founder, creative director and chief dishwasher of FoodieCrush.com, the blog and online magazine featuring original family friendly recipes and inspiring photography. In addition to creating content for FoodieCrush, Heidi is a food photographer and stylist, recipe developer, digital eBook content creator and award-winning art director for national clients, publications and partners. Heidi lives in Salt Lake City with her husband, daughter and three rescue mutts, all of whom make occasional appearances on FoodieCrush.