What's For Dinner Wednesday: Lemon Ricotta & Prosicutto Pizza

I'm a firm believer in eating seasonally. Produce just tastes better when its in season, which is why I love hitting the farmer's market as often as possible during the warmer months. And while I normally make a weekly menu and grocery list based on what sounds good in the moment, I have recently been shopping the farmer's market on Saturdays and letting those finds dictate our menu for the week. The results have been delicious.

I recently found a beautiful bunch of arugula at the farmer's market and decided to create fresh and summery pizza with it. I love a prosciutto and arugula pizza because its pretty much a whole meal on crust: meat, cheese, and a salad all in one bite! This version of the classic prosciutto pizza is remade for summer dinner-- perfect for enjoying on the deck at sunset with a glass of white wine. And that's exactly how we enjoyed it.

Arugula has such a fresh peppery flavor and I love the way it pairs with the bright tangy taste of lemon. So, the fresh arugula is tossed in a light lemon juice and olive oil mixture and the ricotta is flavored with a combination of lemon juice and zest. I also love the ricotta on this pizza because it is rich, but still lighter than a creamy sauce or tons of melty cheese. Add some salty prosciutto to the mix and you have some really harmonious flavors.

After putting this pizza together, all that's left for a perfect summer night is pouring a chilled glass of pinot grigio, kicking back, eating, and enjoying a warm summer night. With pizza. Now, that's a good idea.


Ingredients:

• Cornmeal
• 12 oz. fresh pizza dough, rolled out
• 1 Tbs. olive oil, divided
• 1 cup ricotta
• Zest of 1 lemon
• Juice of 1 lemon, divided
• 1 tsp. fresh rosemary leave, chopped
• Salt and pepper, to taste
• 2 oz. sliced prosciutto
• 2 cups arugula 

Preheat oven to 450 degrees.

Lightly sprinkle a sheet of parchment paper with cornmeal.  Roll out the pizza dough to about 1/2-inch thickness on top of the cornmeal and set aside.

In a small bowl, combine ricotta, lemon zest, half of the lemon juice, rosemary, salt, pepper, and 1/2 Tbs. olive oil. Stir until fully incorporated and then spread on top of the prepared crust, leaving a 1/2-inch border around the edges.

Layer the prosciutto slices evenly on top of the ricotta and bake for 10-12 minutes until crust is golden brown.

Meanwhile, whisk remaining 1/2 Tbs. olive oil and lemon juice in a medium bowl. Season with salt and pepper. Add arugula and toss gently to coat.

Once pizza is finished baking remove from oven and top with the prepared arugula. Slice and serve.