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Prosciutto Lemon Arugula Basil Pizza (Dairy Free)

Prosciutto Lemon Arugula Basil Pizza (Dairy Free)

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 proscuitto, crunchy lemony salad and a sweet balsamic glaze is so delicious.
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Course: Main Course
Cuisine: American, Pizza
Ingredients Equipment Method Notes

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

Equipment

  • pizza stone

Method
 

  1. Remove dough from plastic and allow it to come to room temperature in a glass bowl covered with a towel (at least 3 hours!).
  2. Preheat oven to 350 degrees F. Place pizza stone in oven for ten minutes while you prepare the dough.
  3. 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.
  4. 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.
  5. Slice vegan mozzarella and place on top of prosciutto. Lightly drizzle the pizza with olive oil.
  6. 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!
  7. Prepare the Lemony Basil Arugula Salad kit in a large bowl. Omit the nuts and cheese.
  8. Allow the pizza to cool for 5 minutes before topping with salad. Drizzle pizza with balsamic glaze. ENJOY!

Notes

IF you do not have the salad kid, combine arugula, shaved carrots, and fresh basil in a large bowl - dress the salad with a lemon or balsamic vinaigrette.