I’ve been married over 4 years. While I don’t claim to be an expert I have learned a few things. One of the most important lessons we’ve learned: marriage is all about compromise.
Take, for example, the following:
I do most of the cooking. He does most all of the cleaning.
We moved to Baltimore for him to pursue a masters degree. We moved to Boston for me to pursue mine.
I tend to go with the flow and am thrilled with surprises. He tends to do most of the planning and most of the surprising.
I like arugula and whole grains. He likes loves pizza and prosciutto.
This pizza is the perfect example of compromising can be a win-win.
This pizza is full of simple, flavorful ingredients that come together so perfectly. The slightly salty prosciutto and parmesan cheese with the peppery arugula will do cartwheels on your tongue. When I mixed these ingredients together I thought about forgetting the pizza dough and enjoying this as a simple salad, but I decided to stick with the original plan and we both couldn’t stop exclaiming how delicious this was served over a warm whole wheat flax crust bubbling with mozzarella and mushrooms. It was a perfect meal.
Arugula Parmesan Prosciutto Pizza
Adapted from Food Nework
Keywords: bake pizza/flatbread entree salad cheese leafy greens
Ingredients
Whole wheat pizza dough (you can also use a premade one but I highly recommend making your own)
- 1/4 cup flaxseed
- 1 1/2 cups whole wheat flour
- 2 cups all purpose flour
- 1 packet rapid rise yeast or 3/4 tbs. rapid rise yeast
- 1/2 tbs. salt
- 1/8 cup vital wheat gluten
- 1 3/4 cups lukewarm water
- 1/4 cup olive oil
Toppings
- Cornmeal, for dusting
- 3-4 tbs, olive oil
- 1 garlic clove, minced
- Dried or fresh oregano
- Dried or fresh basil
- Salt and pepper
- 1/2 cup fresh mozzarella cheese, thinly sliced or grated
- 1 /4 cup sliced button mushrooms
- 3 cups arugula
- 1 tsp. lemon juice
- 2 oz. very thinly sliced prosciutto, cut into strips
- Shaved parmesan
Instructions
1. For pizza dough: whisk together flaxseed, flour, yeast, salt and vital wheat gluten in a large bowl. Add liquid ingredients and mix without kneading; I typically use wet hands to mix everything together. Cover with a cloth and allow dough to rest at room temperature for 2 hours. If you want to use it later in the week, cover with plastic wrap and refrigerate.
2. Shape bread into desired shape. All the loaf to rest, loosely covered, for 40 minutes (or 90 if using refrigerated dough).
3.. Thirty minutes before baking time, preheat oven to 450 degrees with baking stone placed in middle rack.
4. Place pizza dough on cornmeal-dusted pizza stone and bake 8 minutes. Remove from oven and spread 1 tbs. olive oil over dough and the sprinkle with garlic, oregano, basil and small pinch of salt and pepper. Top with mozzarella and sliced mushroom. Return to oven and bake until cheese is golden and bubbly, about 6-10 minutes.
5. Meanwhile, toss arugula with lemon juice, remaining olive oil, salt, pepper, prosciutto and parmesan shavings. Top cooked pizza with arugula mixture. Serve and enjoy!
~What type of compromises have you had to make in relationships?
