Pizza prosciutto and arugula

Pizza prosciutto and arugula

Every Friday, it's the same story! I'm tired, I have no motivation to cook and often there is not much left in the fridge.

I only want to go to a restaurant, to be served and not to think. But the reality is that with a baby of 20 months in the restaurant, it's not so nice. And besides, I find that all too often, it costs us dearly for a quality less or equivalent to what we could do at home. Finally, I thought we'd better have supper at home.

So I started making Taco Fridays (some recipe ideas here) and pizza Fridays. Two types of super simple recipes that require little planning and cooking.

I always keep a ball of homemade pizza dough in the freezer that I go out in the morning and that is ready to be cooked at night.

I also discovered recently that you can freeze cold cuts, which is convenient for pizza. Although I do not consider charcuteries as healthy foods, once in a while, it's not dramatic. I also try to vary our choice of pizzas so we do not always have cold cuts.

INGREDIENTS

1 pizza dough recipe
125 g of prosciutto
1 sliced zucchini
1 cup (250 mL) grated mozzarella cheese or slices of a mozzarella cheese ball
250 ml (1 cup) rocket
30 ml (2 tablespoons) of olive oil
5 ml (1 teaspoon) balsamic vinegar
5 mL (1 teaspoon) maple syrup

PREPARATION

Preheat the oven to 450 ° F with a pizza pan or not.
Stretch the dough on a floured surface. Place the dough on a parchment paper.
Brush the dough with 15 ml (1 tablespoon) of olive oil. Sprinkle with slices of prosciutto and zucchini slices.
Add the cheese.
Bake in the center of the oven for 14 minutes.
Meanwhile, in a bowl mix rocket, 1 tbsp (15 mL) olive oil, balsamic vinegar and maple syrup.
Garnish the hot pizza with rocket and serve.