Arugula and Prosciutto Pizza

By cweeks

Ingredients

• 1 recipefood processor pizza dough (see related recipe at right)
• All-purpose flour for dusting
• 1/2 red onion, thinly sliced
• 1 Cup fresh mozzarella cheese, cubed
• 1 1/2 Cups arugula
• 2 tsp. extra-virgin olive oil
• 1 minced glove of garlic
• 1 tsp. balsamic vinegar
• Salt and freshly ground pepper, to taste
• 3 oz. thinly sliced prosciutto (about 4 large slices)
• 1 oz. Parmigiano-Reggiano cheese, shaved with a vegetable peeler

Preparation

Step 1

Prepare oven to 450°F.

Using a rolling pin, gently roll out or stretch the dough into a round. Lightly dust a pizza peel with flour and lay the dough on top. Lightly brush the dough with olive oil and garlic. Scatter 2 oz of the prosciutto and mozzarella over the dough, leaving a 1/2-inch border. Carefully slide the pizza onto the preheated pizza stone, and bake until the crust is golden brown, 10 to 12 minutes.

Using a pizza peel, transfer the pizza to a cutting board and cut into slices. In a bowl, toss together the arugula, olive oil, vinegar, salt and pepper and scatter evenly over the pizza. Top with remaining prosciutto. Top with the Parmigiano-Reggiano cheese and serve immediately. Serves 2.