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.

Servings:

Author:

Course:

Main Course

Cuisine:

American Pizza

Keywords:

Dairy Free Pizza

Instructions

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!

Prosciutto Lemon Arugula Basil Pizza (Dairy Free)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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