Nov 30

Westphalian Ham and Arugula Pizza

Charcuterie meats in the perfect pizza

Westphalian Ham and Arugula Pizza

Westphalian Ham and Arugula Pizza

Make this perfect party pizza for your special holiday guests.

Westphalian Ham and Arugula Pizza


Prepare pizza dough for one 9×12-inch pizza, or use recipe below.

Pizza Topping

Flour, for dusting

50 ml (¼ cup) extra virgin olive oil

1 garlic clove, crushed

2 ml (½ tsp.) fresh rosemary, chopped

Kosher salt and freshly ground pepper, to taste

75 ml (½ cup) part-skim ricotta cheese

250 ml (I cup) mozzarella cheese, grated

500 ml (2 cups) baby arugula

1 small shallot, thinly sliced

Juice of ½ lemon

4 slices Piller’s Charcuterie Westphalian Ham, cut in half


Pizza Dough (makes three 9×12” or 11” round pizzas)

425 to 500 ml (1¾ to 2 cups) all-purpose flour

250 ml (1 cup) cake and pastry flour

11 ml (2 ¼ tsp.) instant or bread-machine dry yeast (or 1 envelope)

5 ml (1 tsp.) salt

300 ml (1¼ cups) very warm water

Directions Pizza Dough (for 3 pizzas)

To make dough, stir together 1¾ cups (425 mL) all-purpose flour, cake flour, yeast and salt in a mixer fitted with a dough hook; make a well in the centre. Add water. Mix on medium speed until all flour is incorporated into dough; add remaining flour as needed to have soft, slightly sticky dough. Alternatively mix by hand. Turn out on well-floured surface. Let rest, covered, for 10 minutes. Divide into thirds.

Place a pizza stone or upside-down baking sheet in the oven and preheat to 450°F (230°C). Gently flatten dough into a round or rectangle on a lightly floured surface, creating a rim. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide dough onto the hot pizza stone or baking sheet. Bake 8 minutes.

Meanwhile, combine 2 tablespoons olive oil in a bowl with garlic, rosemary, and salt and pepper to taste. Remove pizza from oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.

Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, Westphalian ham and shaved Parmesan cheese.

Cut into wedges or squares with scissors; serve immediately. Makes 4 servings.

You can substitute Piller’s Charcuterie Alpen or Cervelat salami for another tantalizing taste experience.

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