Makes one 10-12″ pizza
1 ball pizza dough, store-bought or homemade (see Additional Notes)
1 tablespoon olive oil
2 tablespoons tomato sauce, store-bought or homemade
3/4 cup grated mozzarella cheese
4 slices prosciutto
A couple handfuls arugula
If you have a pizza stone, place it on a rack in the middle of the oven. Preheat the oven to 550°F (or maximum oven temperature) for at least 30 minutes.
If transferring the pizza to a stone in the oven, assemble on a well-floured peel or cutting board. Otherwise assemble on the surface you will be cooking on (parchment paper, baking sheet, etc.). Roll or stretch the dough into a circle. Brush the edges of the dough with olive oil. Spread the tomato sauce over the rest of the dough. Sprinkle with about half the cheese. Lay the prosciutto slices so they are evenly covering the dough and sprinkle with the remaining cheese.
Bake the pizza until edges are lightly browned and cheese is bubbly and browned in spots, about 6 minutes at 550°F. Remove from oven and scatter arugula over the top.
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