Prosciutto and Arugula Pizza
- Serving Size: 4
- Calories: 595
- Total Fat: 37g
- Total Carbohydrate: 15g
- Protein: 45g
During my years at Penn State, I had the opportunity to spend a semester living in Rome to study urban design. What ensued were four months of sipping cappuccino, teaching myself how to paint and draw, and a lot of incredible pizza. Italian pizza is light, with a thin crust and topped with fresh ingredients. This pizza is our grain-free version of the pizza I so often enjoyed in Italy.
- 1 1 Egg
- 1 whole 1 whole Roma Tomato, thinly sliced
- 1 tsp 1 tsp Basil, dried
- 1 tsp 1 tsp Oregano, dried
- 1 tsp 1 tsp Olive Oil, Extra Virgin
- 1 whole 1 whole Eggplant, grated
- 1/2 cup 1/2 cup Arugula
- 1/4 cup 1/4 cup Almond Meal
- 1/4 cup 1/4 cup Flax Seed Meal
- 1/4 lb 1/4 lb Prosciutto
- 1 tsp 1 tsp Salt and Pepper, to taste
- Preheat oven to 350°F.
- Grate eggplant with a cheese grater, discarding the skin.
- Place grated eggplant in a clean dish towel, and squeeze over a sink to remove excess liquid.
- Pour grated eggplant into a large mixing bowl.
- Add in the flax meal and almond meal.
- Whisk egg in a smaller bowl and add to batter.
- Add salt and pepper to taste.
- Mix until ingredients are evenly combined.
- Pour batter onto a parchment-lined baking sheet.
- Smooth batter out with hands into a thin layer about 1/8 inch thick.
- Bake crust for 30–35 minutes.
- Remove the crust from oven.
- Lightly grease another piece of parchment paper with olive oil, and place on top of crust.
- Carefully flip the crust and then slowly peel off the parchment paper from the bottom side.
- Brush the flipped side lightly with olive oil.
- Bake opposite side for about 15 minutes.
- Remove from oven and apply toppings and spices.
- Bake for an additional 7–10 minutes, then serve.
The pizza will be finished once the tomatoes have cooked down and the prosciutto has 'wilted’.