This Dairy Free Prosciutto Lemon Arugula Basil Pizza is one of the best pizzas I have ever made. The combinations of creamy vegan mozzarella, salty prosciutto, crunchy lemony salad and a sweet balsamic glaze is so delicious.
Prosciutto Lemon Arugula Basil Pizza (Dairy Free)
In my quest to create dairy free pizzas, I have uncovered a favorite combination: salty prosciutto, vegan mozzarella, and arugula. The best vegan mozzarella for pizza is by Miyoko’s. The Fresh Plant Milk Mozzarella is made with cashew milk; it’s soft, mild, and melts just like real mozzarella cheese.
Most of my favorite pizzas are topped with a fresh crunchy salad. What better way to add a final layer of flavor to a pizza than with salad? The Lemony Arugula Basil Salad Kit from Trader Joe’s has been one of my go-to’s for quite some time. I love the taste of prosciutto and arugula, so I knew this salad would be a perfect addition.
Tip: Don’t add the salad until the pizza has baked and cooled a little bit! The leaves will wilt if the pizza is too hot – and the crispiness of the greens is one of the best parts about putting salad on top of a pizza!
Prosciutto Lemon Arugula Basil Pizza (Dairy Free)
Equipment
- pizza stone
Ingredients
- Flour
- Fresh Pizza Dough (room temperature)
- Olive Oil
- 6 slices Prosciutto
- Vegan Mozzarella (Miyokos)
- Lemony Basil Arugula Salad Kit (Trader Joe's)
- Balsamic Glaze
- 1 tsp Garlic Powder
- 1 tsp Dried Basil
- 1 tsp Sea Salt + Ground Pepper
Instructions
- Remove dough from plastic and allow it to come to room temperature in a glass bowl covered with a towel (at least 3 hours!).
- Preheat oven to 350 degrees F. Place pizza stone in oven for ten minutes while you prepare the dough.
- Work dough gently on a floured surface to stretch into a large circle/rectangle (to fit your pizza stone). Remove stone carefully from oven and sprinkle with flour. Place pizza dough directly on top.
- Drizzle dough with olive oil and sprinkle garlic powder, dried basil, salt and pepper over top of dough. Cover dough with prosciutto, leaving an inch around the edge of the dough for a crust.
- Slice vegan mozzarella and place on top of prosciutto. Lightly drizzle the pizza with olive oil.
- Bake the pizza for 20-25 minutes at 350 degrees F. Keep an eye on your pizza as you don't want it to burn!
- Prepare the Lemony Basil Arugula Salad kit in a large bowl. Omit the nuts and cheese.
- Allow the pizza to cool for 5 minutes before topping with salad. Drizzle pizza with balsamic glaze. ENJOY!
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