Prosciutto and Arugula Pizza
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.
—Bill
15 minutes
1 hour
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 158 |
| Fat: | 10 g |
| Carbohydrates: | 4 g |
| Protein: | 12 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 1 1 1 Egg
- 1 whole 1 whole 1 whole Roma Tomato, thinly sliced
- 1 tsp 1 tsp 1 tsp Basil, dried
- 1 tsp 1 tsp 1 tsp Oregano, dried
- 1 tsp 1 tsp 1 tsp Olive Oil, Extra Virgin
- 1 whole 1 whole 1 whole Eggplant, grated
- 1/2 cup 1/2 cup 1/2 cup Arugula
- 1/4 cup 1/4 cup 1/4 cup Almond Meal
- 1/4 cup 1/4 cup 1/4 cup Flax Seed Meal
- 1/4 lb 1/4 lb 1/4 lb Prosciutto
- 1 tsp 1 tsp 1 tsp Salt and Pepper, to taste
- Naked Pizza Crust (Cappello's), (Crust Alternative) Buy your Pizza Crust from our friends at Cappello's
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
Notes
The pizza will be finished once the tomatoes have cooked down and the prosciutto has 'wilted’.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
So amazingly good. The crust smells just like “real” pizza when it’s baking and it even has a wonderfully sweet (but not too sweet, just a hint) taste to it. Wishing I had another eggplant in the house so I could make it again today.
This was great! Although I wouldn’t say that it serves 4, there were about 4 slices. Very tasty 🙂 I’ve also made it with pesto as the base, with sundried tomatoes instead of roma and a drizzle of honey yummmm
I made this today and it was awesome! I went with the pesto/sundried tomato suggestion! I also used butter/minced garlic to brush the crust…super yumm!
Question: Has anyone tried to make this crust and freeze it? I’m looking for some make ahead options for quick meals! Thanks!
Best Pizza Ever!!! My kids love it too!! Thanks for such a great job!
I made the crust, and it turned out so well! MMM, then I put diced tomatoes, ground pork and olives on it. So good! Thank you for a great recipe 🙂
Glad you liked it!
Made this pizza tonight and LOVE IT! Even my hubby said it was good.
Will be making this again. Thank You.
Next time I might add some sauce along with ground chick or beef.