About the Recipe
Lemon + Mozz + Pizza = YUM!
4 tablespoons heavy cream
5 cloves garlic, crushed
1 tablespoon fresh lemon juice
2 tablespoons lemon zest
8 ounces mozzarella cheese, sliced thin
4 ounces prosciutto, shredded
1/3 cup jarred or canned roasted tomatoes, drained, patted dry
1/3 cup red onion, sliced thin
1 cup arugula, washed and stemmed
1 15-ounce ball fresh pizza dough
Non- stick cooking spray
2 tablespoons cornmeal
Preheat oven to 500 degrees.
In a bowl, add heavy cream, garlic, lemon juice and lemon zest and whisk until well incorporated.
Coat a 14-inch pizza pan with non-stick cooking spray.
Place dough in center of pan and stretch out to the edges. Sprinkle with cornmeal.
On the upper rack of oven, bake crust for 5 minutes then flip over and bake another 3 minutes.
Remove from oven and spread lemon cream sauce evenly over pizza.
Top with mozzarella, prosciutto, roasted tomatoes and red onion and return to oven.
Bake another 6-8 minutes or until cheese is bubbly.
Remove from oven and top with arugula.
Cut into 6 large or 8 medium size slices.