Going to a quaint pizzeria isn’t always possible, sadly enough. So, pull up a black ornate iron chair and we’ll get you flipping dough in no time! New Year New Pizza is a great way to start the at-home pizza transformation off right! Homemade pizza dough is topped with fontina cheese, pesto, and ricotta cheese for a flavor that’s tangy, cheesy, and herbaceous. It’s baked until golden, then loaded with an arugula-mushroom mixture infused with bright lemon, olive oil, and dreamily savory prosciutto. Try something new for yourself and get back on the right track with New Year New Pizza. Resolution accepted!
Ingredients
For the crust:
- 3/4 cup water, warm
- 1/2 teaspoon active dry yeast
- 2 cups all-purpose flour, plus more, to taste, for dusting a work surface
- 1/2 teaspoon kosher salt
- 3 tablespoons olive oil, plus more, to taste, for greasing the bowl and the baking sheet
For the toppings:
- 12 ounces fontina cheese, shredded
- 1/2 cup refrigerated pesto
- 1 cup ricotta cheese
- 2 cups baby arugula
- 1 cup button mushrooms, thinly sliced
- 1 lemon
- olive oil, to taste
- kosher salt, to taste
- black pepper, to taste
- 4 ounces prosciutto, torn
Directions
Step 1 –In a small bowl, add the warm water.
Step 2 –Evenly sprinkle the yeast over the warm water and let it stand until foamy, about 2-4 minutes.
Step 3 –In a large bowl of an electric mixer with a paddle attachment on low speed, add 2 cups of the flour and 1/2 teaspoon of the salt and mix to combine.
Step 4 –With the mixer running, drizzle 3 tablespoons of the olive oil into the flour mixture and mix until combined, about 1 minute.
Step 5 –Add the yeast mixture to the flour mixture and mix until the dough comes together around the paddle in a sticky mass while letting the mixer run, about 2 minutes.
Step 6 –Coat a separate large bowl with a light drizzle of the extra olive oil.
Step 7 –By hand, form the dough into a ball.
Step 8 –Add the dough ball to the greased bowl and turn the dough to coat with the olive oil in the bowl.
Step 9 –Cover the dough bowl tightly with plastic wrap.
Step 10 –Let the dough sit at room temperature for 1-2 hours or up to 24 hours in the refrigerator.
Step 11 –Move an oven rack to the bottom position.
Step 12 –Preheat the oven to 475 degrees F.
Step 13 –Evenly drizzle an 18×26-inch rimmed baking sheet with the extra olive oil.
Step 14 –Using the extra flour, dust a flat, clean surface.
Step 15 –With a rolling pin, thinly roll out the pizza dough into a large rectangle the size of the prepared baking sheet.
Step 16 –Evenly transfer the dough rectangle onto the prepared baking sheet.
Step 17 –Evenly scatter the fontina on top of the pizza dough, leaving a 1-inch border around the edges.
Step 18 –Bake until the crust is golden-brown around the edge and the cheese is bubbling, about 13-15 minutes.
Step 19 –Transfer the pizza from the oven to a wire rack.
Step 20 –Evenly spread the pesto over the fontina layer and evenly dollop small spoonfuls of the ricotta over the top of the pesto layer.
Step 21 –Transfer the topped pizza to the oven and bake until the ricotta is softened, about 1-2 minutes.
Step 22 –In a medium bowl, add the arugula and the mushrooms and toss to combine.
Step 23 –With a grater, zest the lemon over the top of the arugula mixture.
Step 24 –Drizzle the arugula with the extra olive oil and season it with the salt and the black pepper, and toss to combine.
Step 25 –Transfer the pizza from the oven to a wire rack.
Step 26 –Top the pizza with the salad mixture, then cut the zested lemon in half and squeeze the fresh lemon juice over the salad mixture.
Step 27 –Evenly scatter the prosciutto on top of the salad mixture.
Step 28 –With a pizza cutter, slice the pizza into serving-size slices and serve.
