What's the best way to cook pizza at home?

We like using a baking steel or pizza stone for best results! Preheat your oven and baking steel for 30-60 minutes before baking, then use a pizza peel (or a cutting board or flat baking sheet) to carefully transfer your prepared pizza to the hot stone (we like using a piece of parchment paper to make it easier to slide the pizza around). When pizza is ready, use tongs to carefully pull it out of the oven and onto a cooling rack or cutting board.

What pizza dough should I use?

Grab some pre made store-bought dough or use our 15 minute pizza dough recipe for a quick option! You can also use a hearty whole wheat crust or your go-to pizza dough recipe if you already have a favorite.

Can I bake this pizza without a pizza stone or baking steel?

Yes! If you want to mimic the crispy crust you get with a pizza stone, you can put a sturdy sheet pan - one that you know doesn't warp in high heat - into the oven (if it has edges, turn it upside-down it so it's easier to slide the pizza on) to preheat for 30 minutes or so, then slide your pizza onto the hot baking sheet. You can also make this recipe into a pan pizza: just press the dough into shape right on a baking sheet or pizza pan, top, and bake!

Arugula Prosciutto Pizza with Balsamic Glaze

Name: Arugula Prosciutto Pizza
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1/2 cup balsamic vinegar; 1 batch of your favorite pizza dough; 1 Tablespoon extra virgin olive oil; 6 ounces fresh mozzarella, torn into pieces; 4 to 6 thin slices of prosciutto (about 3 oz.); salt and pepper to taste; 1 cup fresh arugula

Description

A simple homemade arugula prosciutto pizza with mozzarella and balsamic glaze.

Ingredients

Scale

FOR THE BALSAMIC REDUCTION:

1/2 cup balsamic vinegar

FOR THE PIZZA:

1 batch of your favorite pizza dough
1 Tablespoon extra virgin olive oil
6 ounces fresh mozzarella, torn into pieces
4 to 6 thin slices of prosciutto (about 3 oz.)
salt and pepper to taste
1 cup fresh arugula

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Instructions

FOR THE BALSAMIC REDUCTION:

Place balsamic vinegar in a small skillet or saucepan and cook over medium heat, stirring frequently, until it bubbles and reduces to a thick, syrup-y consistency, about 7-10 minutes. Remove from heat and set aside. The balsamic reduction will continue to thicken a bit as it cools.

FOR THE PIZZA:

Heat oven to 500° F with a baking steel or pizza stone inside. For best results, let the oven heat for 30-60 minutes to get the baking steel nice and hot.
Lay a piece of parchment paper over a large cutting board. Roll or stretch the pizza dough into shape and place on top of the parchment paper (this will make it easier to slide into the oven!).
Top the pizza dough with a drizzle of olive oil, followed by the torn mozzarella cheese, then the prosciutto, and a pinch of salt and pepper.
Slide pizza into the hot oven and bake until pizza is browned and the cheese is bubbling, about 10-15 minutes. The exact time will vary depending on your oven, equipment, and pizza dough: check it every few minutes and pull it out of the oven as soon as it looks done!
Use a pair of tongs to carefully pull the finished pizza out of the oven and onto your cutting board. Transfer pizza to a wire cooling rack for 5-10 minutes (a cooling rack helps the crust stay crispy) then return to the cutting board.
Top pizza with fresh arugula and a drizzle of your balsamic reduction. Slice and serve immediately.

Notes

Do I have to heat my oven to 500° F? Nope - you can absolutely use a lower oven temperature if you prefer! We've baked this pizza at 450°F and 475°F with great results: just make sure you give your baking steel or pizza stone plenty of time to heat up (ideally 30 minutes to an hour) and extend the cooking time if you need to.

What if I don't have a pizza stone or baking steel? Place a sturdy baking sheet (one that you know won't warp in the oven) into the oven while it heats up. You don't need to heat this baking sheet as long as a pizza stone - 15 to 30 minutes should be plenty. If you're using a rimmed baking sheet, turn it upside down to make it easier to transfer the pizza on and off. Slide your pizza onto the preheated baking sheet just like you would a pizza stone (it will give you a similar extra-crispy crust!) You can also make this recipe as a pan pizza: just press your pizza dough into a sheet pan or pizza pan, top, and bake normally (you may need to adjust the cooking time if you use this method).

Additions and substitutions. Use burrata, goat cheese, or parmesan in place of the mozzarella. Add your favorite toppings (sliced figs, crispy bacon, grilled chicken, broccolini, and caramelized onions are all great here!) Use fig jam, honey, or hot (spicy) honey in place of the balsamic reduction if you like - you can also buy pre-made balsamic reduction at most grocery stores now!

Save extra balsamic reduction in a clean, airtight jar in the fridge. It will keep in the fridge for several months.