Fontina, Arugula and Prosciutto Pizza - New York Style Pizza


  • ½ cup water
  • 1 (28-ounce) can whole plum tomatoes
  • 3 tablespoons red wine
  • 6 fresh basil leaves, chopped
  • Salt and freshly ground black pepper
  • 4 tablespoons minced garlic
  • ½ red onion, small dice
  • + 10 more ingredients
    • 1 tablespoon olive oil
    • Special equipment: Pizza stone
    • Cornmeal, for stone
    • Extra-virgin olive oil
    • 1 cup baby arugula leaves, plus more for garnish, rinsed and dried
    • 4 pieces prosciutto, thinly sliced
    • ½ cup shredded fontina cheese
    • 1/3 cup Tomato Sauce, recipe follows
    • All-purpose flour, for dusting
    • Pizza dough, homemade or store-bought

1. Place a pizza stone in the oven. Preheat the oven to 500 degrees F, allowing the stone to get hot. 2. Heat the oil in a pot over medium heat. Add the onion and garlic and cook for about 5 to 7 minutes, until onions are soft and translucent. Season with salt and pepper, to taste, and add the b...

View full recipe at SpringPad


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