Persimmon, Prosciutto, and Arugula Pizza Recipe

Persimmon, Prosciutto, and Arugula Pizza

The honey sweetness of persimmon balances the bitter arugula on this pizza.
Share via Twitter
Sign in to Save Recipe

Ingredients

  • 2 balls fresh pizza dough, 2 lbs.
  • 1⁄2 cup Fontina cheese, grated
  • 1⁄2 cup mozzarella, grated
  • 1⁄4 cup parmesan cheese, grated
  • 3 tablespoons olive oil
  • 3 ripe persimmons, cubed
  • 2 ounces prosciutto, thinly sliced
  • 3 cups baby arugula
  • 3 tablespoons fresh basil, sliced into thin strips

Directions

  • Preheat oven to 450° F. Lightly grease a baking sheet.
  • Stretch or roll pizza dough into two thin skins. Place on prepared baking sheet. (If using a rimmed baking sheet, try using it upside down.)
  • In a bowl, combine Fontina, mozzarella, and parmesan.
  • Brush dough with olive oil. Sprinkle half of cheese mixture on dough, leaving a small border. Repeat with second pizza.
  • Bake 6-10 minutes, until crust is golden. Transfer to wooden board. Top with persimmon, prosciutto, arugula and basil. Drizzle with olive oil.

Ingredients

  • 2 balls fresh pizza dough, 2 lbs.
  • 1⁄2 cup Fontina cheese, grated
  • 1⁄2 cup mozzarella, grated
  • 1⁄4 cup parmesan cheese, grated
  • 3 tablespoons olive oil
  • 3 ripe persimmons, cubed
  • 2 ounces prosciutto, thinly sliced
  • 3 cups baby arugula
  • 3 tablespoons fresh basil, sliced into thin strips

Directions

  • Preheat oven to 450° F. Lightly grease a baking sheet.
  • Stretch or roll pizza dough into two thin skins. Place on prepared baking sheet. (If using a rimmed baking sheet, try using it upside down.)
  • In a bowl, combine Fontina, mozzarella, and parmesan.
  • Brush dough with olive oil. Sprinkle half of cheese mixture on dough, leaving a small border. Repeat with second pizza.
  • Bake 6-10 minutes, until crust is golden. Transfer to wooden board. Top with persimmon, prosciutto, arugula and basil. Drizzle with olive oil.