Duck pizza?! Yeah, that’s right. I had to make something with the prosciutto besides eating it with fruit. And who says pizza has to be dairy, anyway?
To tell you the truth, I didn’t love the prosciutto plain. It was too, well, duck-y for me. But rendering the fat and cooking mushrooms in it, then toasting all that on some homemade pizza dough? Now that’s a super easy gourmet dinner. If you don’t have duck, make this pizza with chicken. It will still be a great dinner and a nice change from that sauce-and-cheese pizza you usually have. (Or, if you don’t have pizza as much as I do, it’s still enjoyable.)
- One pizza dough (store bought or homemade)
- About 4 ounces of mushrooms, quartered (if large) or halved (if small)
- 2 tablespoons balsamic vinegar
- 1/2 cup arugula leaves
- About 4 strips prosciutto, cubed
- Salt and pepper, to taste
1.Preheat oven to 500 degrees.
2. Add prosciutto to pan over medium-high heat and let fat render out (alternatively, brown chicken in a tablespoon of olive oil)
3. Place pizza dough on half sheet pan or pizza stone (I don’t have one).
4. Spread dried arugula leaves over the pizza dough, leaving some space on the edges for crust.
5. Once prosciutto is browned, add the mushrooms and turn the heat up to high. Let them brown, mixing occasionally. Add salt and pepper.
6. Turn the heat off and add the balsamic vinegar. Mix the prosciutto and mushrooms until well coated.
7. Pour the mixture onto the pizza crust. Bake for 15 minutes, until the edges of the crust are golden brown. Slice and serve while warm or at room temperature.