Pinsa with prosciutto and arugula

Source: https://www.meranermuehle.it/rcp_recipe/pinsa-with-prosciutto-and-arugula

Total time

5 Hours 1 Minutes

Baking/cooking time

20 Minutes

Rest time

4 Hours

Difficulty

easy

Ingredients

for 3 pinsas

Portions

		FOR THE DOUGH
500	g	Mix Pinsa
375	g	lukewarm water
15	g	extra virgin olive oil
10	g	salt
		FOR THE TOPPING
400	g	mozzarella for pizza
50	g	arugula
200	g	cherry tomatoes
300	g	buffalo mozzarella
18		slices prosciutto crudo
	q.s.	extra virgin olive oil
		ADDITONALLY
	q.s.	remilled durum wheat semolina

Knead the pinsa mix with about 3/4 of the water. After a few minutes, add the remaining water, salt, and olive oil and continue kneading until a smooth and elastic dough forms. Fold the dough, shape into a ball, and let rise covered in a warm place for about 2 hours.
Transfer the dough onto a semolina-dusted surface, shape into a rectangle, roll up, and divide into 3 equal pieces. Shape into smooth balls, dust with semolina, and let rise for another 2 hours.
Cube the mozzarella. Wash the arugula and cherry tomatoes and cut the tomatoes in half.
Preheat the oven to 240 °C (464 °F) static or 210 °C (410 °F) convection. Shape the dough into rectangles of approx. 30 x 20 cm, place on oiled baking trays, and bake at 230 °C (446 °F) for 8 minutes. Reduce the temperature to 200 °C (392 °F) static or 180 °C (356 °F) convection, top with mozzarella, and bake for another 10–12 minutes until golden brown.
Top with arugula, cherry tomatoes, prosciutto, and buffalo mozzarella and serve immediately.

In collaboration with @passionecooking

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