There’s a popular food-related parlor game that, depending on which variation you’re playing, requires you to identify the one dish you’d either 1) want if you were stranded on a desert island or 2) want if it was your last meal on this green Earth.
In other words: What would you choose to eat if you could have only that for the rest of your life?
This pizza recipe might—might—be my desert-island dish.
It’s inspired by a memorable pizza that Rob and I enjoyed on a visit years ago to California’s Alexander Valley wine country, and we’ve made it at home countless times. It’s the perfect mashup of flavors: rich, pork-y prosciutto; flavorful Fontina cheese; peppery-lemony arugula. No sauce. And an almost-too-much portion of freshly cracked black pepper.
You can use a pre-made pizza dough or prepared crust, if you need to, but it’s really so easy to make your own that I’d suggest you give this simple pizza dough recipe a try.
This may not be your desert-island meal. That’s OK. More for me.
pizza with prosciutto, fontina and arugula
1/2 recipe homemade pizza dough
1 1/2 cup grated Fontina
3–4 thin slices prosciutto
coarsely cracked pepper
2 big handfuls fresh baby arugula
lemon-infused olive oil
Preheat oven to 450 degrees; place a pizza stone, if you have one, in the oven to preheat. Roll the pizza dough into a round about 15 inches in diameter. Transfer dough to the preheated stone (sprinkle your baking stone with cornmeal to prevent sticking) or place it on a large baking sheet and put it in the oven. Bake for 5–7 minutes, until the dough just begins to brown lightly. Remove the pizza from the stone to a baking sheet and sprinkle generously with cheese. Tear the prosciutto into pieces and scatter them over the cheese; top with a generous sprinkling of cracked pepper. Return the pizza to the oven and bake for 10–12 minutes, until the crust is golden brown and the cheese is bubbly. Meanwhile, in a bowl, toss the arugula with the lemon olive oil (or use a combination of olive oil and fresh lemon juice). To serve, top the pizza with a big pile of arugula and another grind of black pepper.
What’s your desert-island meal? Please share in the comments section!