Arugula, Mozzarella and Prosciutto Pizza

INGREDIENTS
  • 1 ball pizza dough
  • All-purpose flour for dusting
  • 1 cup pizza sauce, divided
  • 16 ounces fresh mozzarella, cut into bite-sized pieces
  • 1 cup baby arugula, divided
  • 8 slices prosciutto, cut in half
  • 2 tablespoon extra-virgin olive oil, divided
  • Salt and pepper to taste
  • Parmesan cheese shavings (optional)
DIRECTIONS
  1. Cut dough in half and form into 2 balls. Place on plate or cookie sheet; cover with plastic wrap. Let rest 1 hour at room temperature. After dough has rested 30 min, place pizza stone in cold oven on center rack. Heat 30 minutes at 500°
  2. Lightly flour work surface. Roll one ball into a 12-inch circle; transfer to pizza stone.
  3. Spread dough evenly with half of the pizza sauce. Top with half of the mozzarella.
  4. Transfer pizza carefully to preheated stone. Bake 12-15 min or until crust is deep golden brown and cheese is melted. Carefully remove pizza from oven.
  5. Top with half of the arugula half of the prosciutto Drizzle with 1 tablespoon olive oil. Season to taste with salt and pepper and top with parmesan shavings, if desired

For the second pizza, roll out remaining dough, repeating steps 2 through 5.

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