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Preserved Lemon Pizza with Arugula, Pecorino Cheese & Pepper

Preserved Lemon Pizza with Arugula, Pecorino Cheese & Pepper

1 pizza crust, rolled out on a cornmeal-dusted paddle 3 tablespoons of olive oil
1 preserved lemon cut into thin slices, seeds removed
2 cups of coarsely chopped arugula
coarsely ground sea salt and black pepper
2 cups shaved Pecorino Romano

Place a pizza stone in an oven set at 500 ̊ for about a half an hour. Spread 2 tablespoons of the olive oil over the entire pizza crust.

Bake for 2 minutes.

Top evenly with preserved lemons and prosciutto and sprinkle with generous amounts of pepper (remember to tilt it before you put it into the oven to make sure it will slide off of the paddle) then slide it onto the pizza stone and bake for 4 minutes and remove.

Add the remaining olive oil to the arugula and toss, then spread it over the pizza then top with the shaved pecorino.

Slide back into the oven and bake another minute or two (until slightly brown around the edges).