WFM Local Recipes is a video series highlighting delicious and convenient food recipes submitted by local community leaders.

Eric Hozempa, the Executive Director of the Longmont Community Foundation shares his “Weeknight Pizza” recipe!

Ingredients:
2 cups unbleached flour,
1 teaspoon of salt
3/4 cup of cold water
1/4 cup of olive oil
1/2 teaspoon of Agave
1/2 cup of torn fresh mozzarella (more or less to taste)
2 to 3 slices of Prosciutto
Grated Parmesan to taste
teaspoon of lemon juice
bunch of Arugula

Equipment:
Pizza Stone or cookie sheet
Pizza Peel dusted with flour or cornmeal (if using Pizza Stone)
Rolling pin

Instructions:

Pre-heat oven to 500 degrees.

In a large mixing bowl, combine flour, salt, cold water, olive oil and agave. Mix until ingredients are combined. Scatter some flour on your work surface and transfer the dough and kneed gently for about 1 minute, forming a ball. Set aside the dough ball to rest for 5 minutes.

Roll out the dough on a lightly floured surface. Shape the dough to your preferred shape and thickness. Place the dough on a pizza peel dusted with flour or cornmeal (make sure sure the dough slides easily around dusted pizza peel); or alternatively place the dough on a cookie sheet. Drizzle the dough lightly with olive oil, Spread the torn mozzarella and Prosciutto over the dough. Transfer the pizza to the oven with the peel or in the cookiesheet. Bake the pizza until the crust is golden and the cheese is bubbly, about 12 to 15 minutes.

Remove from the oven and immediately scatter the arugula and grated parmesan on the warm pizza. Sprinkle lemon juice, cut into slices, and enjoy.

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