I think we can all agree that pizza is close to the top of everyone’s comfort food list. Well, it tops the list for my friend, Kurt. His favorite dish to get when he goes out is the pepperoni pizza at Chef Geoff’s here in DC. It’s “exceptional” according to Kurt. The best pizza he has had in DC, and he eats it once a week (at least he did when I interviewed him in September).
He discovered this pizza when he and his wife, Miro, were looking for a place to eat outside during the pandemic. Luckily, Chef Geoff’s happen to have a table available on their patio and the rest is history! Kurt finds this pizza so comforting because he knows it will be great each time. High marks for the crust – not too thin and not too thick – and the pepperoni.
So, in honor of Kurt and National Pizza Week, I’ve put together a version of Chef Geoff’s pepperoni pizza. Let’s get cooking!
Prosciutto, Provolone and Arugula Pizza
Pizza dough (I use Trader Joe’s garlic and herb pizza dough)
Pizza sauce (Budget Bytes’ pizza sauce is my fav)
Provolone – sliced
Place the pizza stone or baking sheet into the oven and turn heat to 450 degrees. Leave the stone or baking sheet in the oven for at least 20 minutes. While the stone is getting hot, roll out pizza dough. Take pizza stone out when ready and place dough on pizza stone or baking sheet. Add pizza sauce, provolone and prosciutto onto the dough. Place back in the oven for 10 minutes. Once ready, take pizza out of the oven. Add arugula right before serving. Enjoy!
Step-by-Step Photo Guide
Place the pizza stone or baking sheet into the oven and turn heat to 450 degrees. Leave in for at least 20 minutes. While the stone is in the oven, roll out pizza dough. Take stone out of oven and place dough on pizza stone.
Add sauce, provolone and prosciutto to the top of the dough
Put the pizza in the oven for 10 minutes
Add the arugula once you are ready to serve. Cut and enjoy!