Almost two years ago, Mr. S and I took an amazing trip to Bermuda. One afternoon, we met on old college friend of mine (who lives her in Bermuda), wonderful her husband, and beautiful kids for lunch at Gibbs Hill Lighthouse Restaurant. I ordered "The Dining Room Pizza", a grilled pizza with ricotta cheese and topped with arugula salad, prosciutto, and shaved parmesan. I have been dreaming of recreating it ever since!
So after a trip to Trader Joe's, I was ready to give it a try. Now, I wonder why we waited so long!
Ingredients
Directions
Combine two tablespoons of olive oil, garlic, rosemary, salt and pepper. Remove pizza from oven and brush with olive oil mixture. Add spoonfuls of ricotta, scattered around the pizza. Top with some mozzerella (if desired; we actually used very little). Return pizza to the oven and bake until cheese is bubbly (5-6 minutes, or move if you want it crispier).
Make the arugula salad. Mix 2 tablespoons of olive oil, lemon juice, salt, and pepper. Toss arugula and shallot with lemon dressing.
So after a trip to Trader Joe's, I was ready to give it a try. Now, I wonder why we waited so long!
- Pizza dough (you can make your own or buy it) - we used trader joe's dough
- 4 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 1/2 teaspoon fresh or dried rosemary
- Kosher salt and freshly ground pepper
- 1/2 cup ricotta (we used part-skim)
- 1/2 cup shredded mozzarella cheese3 cups baby arugula
- 1 small shallot, thinly sliced
- Juice of 1/2 lemon
- 3 ounces thinly sliced prosciutto
- Shaved parmesan cheese, for topping
Heat pizza stone in the oven at 425 for about 15-20 minutes. Roll out pizza dough on floured surface. We did about 13 inch round, but square works too! Don't forget to use a fork to make tiny holes all over crust so that it doesn't puff up. Use pizza peel to transfer the crust to hot pizza stone and bake for 6-7 minutes (we did 8 because we wanted crispy crust).
Combine two tablespoons of olive oil, garlic, rosemary, salt and pepper. Remove pizza from oven and brush with olive oil mixture. Add spoonfuls of ricotta, scattered around the pizza. Top with some mozzerella (if desired; we actually used very little). Return pizza to the oven and bake until cheese is bubbly (5-6 minutes, or move if you want it crispier).Make the arugula salad. Mix 2 tablespoons of olive oil, lemon juice, salt, and pepper. Toss arugula and shallot with lemon dressing.
When pizza is finished, top with arugula salad, shave parmesan and prosciutto.
***NOTE: The original pizza we had in Bermuda had a little marinara sauce on the pizza crust instead of the the garlic olive oil. So, if you are partial to tomato sauce, skip the garlic olive oil and use marinara. We definitely are partial to the olive oil! ***
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