Sweet corn kernels, salty prosciutto and peppery arugula are the magic toppings for this sunny pizza recipe that captures the flavours of summer – even in winter. During the summer, swap arugula out for fresh basil from your garden and pick up corn at your farmer’s market.
White Pizza with Prosciutto, Corn and Arugula
A simple Parmesan Béchamel sauce makes a deliciously creamy base for this white pizza
Ingredients
- 1 tbsp butter
- 1 clove garlic minced
- 2 sprigs fresh thyme leaves removed
- 1 tbsp all-purpose flour
- ¾ cup milk
- ¼ tsp pepper approx
- pinch salt
- ¾ cup finely-grated Parmesan approx
- ½ 450g ball store-bought pizza dough at room temperature
- 1 large ear sweet corn kernels removed
- ½ 226g ball fresh mozzarella
- pinch chili flakes
- 5 slices prosciutto
- 1 cup baby arugula
Instructions
- Position rack in bottom third of oven then preheat to 500˚F. Line a baking sheet with parchment paper.
- In a small saucepan, melt butter over medium-low heat. Add garlic and thyme; cook until sizzling, about 1 minute. Add flour, stirring until a paste forms. Cook as mixture bubbles, stirring constantly, for about 2 minutes. Gradually pour in milk in a slow stream while whisking constantly. Add pepper and salt. Increase heat to medium and bring to a simmer, stirring constantly; cook until thickened enough to coat the back of a spoon, about 2 to 3 minutes. Add Parmesan, stirring until melted. Remove from heat and set aside.
- On a lightly floured surface, roll or stretch dough to a 12-inch round. Transfer to prepared sheet.
- Spread Parmesan sauce onto dough. Top with corn. Tear mozzarella into large chunks and scatter on top; sprinkle with chili flakes. Bake in bottom third of oven until crust is golden brown and cheese is bubbling, about 12 to 15 minutes.
- Remove from oven. Drape slices of prosciutto on top and scatter with arugula. Add more fresh cracked pepper and Parmesan, if desired.
Notes
Tip: Sub in fresh basil for arugula.
