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Rustic Prune Prosciutto and Arugula Pizza
How is it June?? This is kind of blowing my mind. My birthday is June 2nd, smack dab in the middle of the year, so it’s always sort of a checkpoint that makes me stop and reflect on what’s happened so far and where I’d like to go.
As you guys know if you’ve been here for a little while, this year has been a tough one. But reflecting on it, there have been some beautiful things that have come from it as well. As much as I wish it weren’t because of this, recognizing these things helps on tough days.
It has come with a lot of personal growth and learning, an unwavering understanding of the unconditional love and support from our friends and family, and a strength and love in my relationship with Meik that we were sort of catapulted into at turbo speed. Without a doubt, a lot of this growth comes with growing pains – there have been some very raw and emotional conversations and some real “what am I made of” moments. But in the end, it has reinforced my belief that love is at the core of everything and we humans are a lot more resilient than we give ourselves credit for. When we need it, it will be there.
Having to dig deep has also helped me gain a lot of clarity with my business – how I want to spend my time, and the impact I want to have. I’ve given up saying yes to everything because I’m afraid to miss out on an opportunity or think I should be doing things a certain way. I have committed to trusting my gut and listening to what I truly feel excited about which has led to some amazing relationships and opportunities.
One of the project I’ve been working on this year is with California Prunes to share some of the amazing new research they have been working on. Tonight I’m hosting a dinner with them for dietitians, nutritionists, and chefs in the nutrition and wellness space (including many I’ve looked up to for years!) for the Dietitians of Canada Conference. I’ll be presenting on the research, have prepared some take home treats and get to connect with some truly amazing people.
This event encompasses everything I am so passionate about – connection, learning, nutrition and food, really good food! This week’s recipe is in honor of these mighty little prunes, because hey – what I’ve learned is that prunes are good for more than just keeping you regular!
They help support bone health
They provide protective antioxidant compounds
They are fiber rich for good digestion
They are a source of potassium, an important mineral for sports recovery and healthy heart function
Plus they add a nice natural sweetness that’s surprisingly versatile in breakfasts, snacks and even mains
So in the spirit of combining nutrition, encouraging mindful eating through delicious food, and celebrating connection to our food and community, make this Pizza for your next dinner party and enjoy the balance of all of the above!
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Rustic Prune Ricotta Prosciutto and Arugula Pizza
- Prep Time: 15
- Cook Time: 20
- Total Time: 25
- Yield: 1 large pizza 1x
- Category: Main Dishes
- Method: Baked
- Cuisine: Italian
Description
Prunes are the unassumingly perfect pair to salty prosciutto and fresh arugula in this crispy home made pizza.
Ingredients
- Pizza crust – store bought or homemade (see notes below)
- ½ cup ricotta cheese
- 2 Tbsp fresh basil, minced
- Fresh cracked pepper
- 75 g prosciutto
- ¼ cup California Prunes, roughly chopped
- 1 cup arugula (more if you like, I like a pretty heavy dose)
- Drizzle of extra virgin olive oil
- Sea salt (Maldon Salt is worth the splurge on this one!)
- Red pepper flakes *optional
Instructions
- Preheat oven to 425F.
- If using a fresh dough, flour a clean surface and roll your dough out to approximately a 10 inch round or a 14” by 8” Rustic rectangular shape. If you prefer a thicker crust, don’t roll out as thin.
- Place dough or crust on a parchment paper lined baking sheet or pizza stone. Spread the ricotta evenly over the surface and sprinkle with basil and pepper. Top with prosciutto and prunes and bake for 17-20 minutes (check after 10-12 minutes to see how it’s coming along to make sure it’s not cooking too quickly!).
- Remove from the oven when nice and golden brown around the edges, and firm and crusty on the bottom. Top with arugula, olive oil, salt and red pepper flakes if using.
Notes
For the crust, I used a dough from a local bakery that I rolled out myself. This is a great trick to save time and still get the homemade taste. Many bakeries and even pizza shops will sell you their crust. Give them a call or ask around next time you’re out. It’s a lifesaver.
Enjoy!
xo Lindsay
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Love this one!
So happy you enjoyed it!!