Fun fact right here....I believe this is the first recipe I'm posting about that has no connection to Pinterest, rather this pizza was inspired by a recipe I saw on an episode of The Pioneer Woman. PW made this pizza for a girl's night in, although hers was topped with arugula and I believe she used a different cheese. The addition of black olives was all me! I chose to use fresh spinach because I prefer the taste and my husband is not a big fan of arugula. This pizza came out awesome and was super tasty.Fresh Mozzarella, Prosciutto & Fresh Spinach Pizza
Yield: 4 Servings
Prep Time: 10 minutes I Cook Time: 15 minutes
- Pizza Dough (homemade or store bought)
- 8 ounces fresh mozzarella stuffed
- 4 ounces thinly sliced prosciutto
- 1 can black olives (sliced)
- 6 ounces fresh spinach
Preheat your oven to 450 degrees and prepare a pizza shell. To do this grease whatever pan you plan to make your pizza in and place the dough inside. Use your fingertips to flatten and stretch out the dough so it is covering your entire pan. Once you have done this sprinkle a little cheese on top and pop the dough in the oven.
The goal here is to cook the dough slightly so it wont shrink on you later when you add the toppings on. This will also allow you to have a fully cooked dough without overcooking or drying out your toppings. Keep a close on the dough while your are cooking the shell, if it starts to shrink you can take it out and stretch. The shell is done when it no longer looks raw, just very, very under cooked. It should be very light in color, that is exactly what you want.
Once the shell is complete top it with all of the cheese and black olives and pop it back into the oven for another 7 or 8 minutes or until it is nearly fully cooked. When it gets to this point pull the pizza out of the oven and place the prosciutto on top covering the pizza. I like to layer it on all over making it look pretty, but any way you do it, will be just fine. Lastly top the entire pizza with the spinach and place it back in the oven for another minute or two. Just long enough for the spinach to wilt slightly and the prosciutto to warm up.