Mini Pizzas with Arugula, Peppers and Prosciutto

By khojnicki

Ingredients

• 5 tsp EVOO
• 3/4 lb pizza dough
• 1 14.5 oz. can whole tomatoes, drained
• 1 tsp dried oregano
• 1 large clove garlic, chopped
• Kosher salt and freshly ground pepper
• 2 c lightly packed arugula, chopped
• 1/2 c thinly sliced roasted red peppers
• 1 1/5 oz. thinly sliced prosciutto, cut into thin strips
• 1 c grated skim mozzarella
• 1/4 c freshly grated parmesan cheese
• Crushed red pepper flakes

Details

Servings 12

Preparation

Step 1

Lightly coat a large bowl with 1 tsp oil. Put dough in the bowl, cover loosely and let sit at room temperature until relaxed, 45 mins to 1 hr.

Position racks in oven in top and bottom thirds. Preheat oven to 475 degrees F. Meanwhile put tomatoes, oregano, garlic, 2 tsp oil and 1/2 tsp salt and pepper in food processor. Pulse to make chunky sauce.

Lightly oil 2 baking sheets with 2 tsp oil. Divide dough into 1/4ths and shape into rounds and place on baking sheet.

Spread 1 tbsp sauce over each dough. Top with arugula, pepper and prosciutto. Sprinkle cheeses on top.

Bake until cheese is bubbling and crust is browned, 12-14 mins. Sprinkle with red pepper flakes and serve.