Arugula and Prosciutto Pizza

Prep Time 20 minutes

INSTRUCTIONS

Place a pizza stone on top rack in your oven and preheat to the highest setting (mine goes up to 550F degrees). The stone should preheat for at least 30 minutes but 1 hour is better.
Divide your dough into 4 equal parts and shape them into balls. Sprinkle some flour on the top of the dough and cover with a damp towel or plastic. Let it rest for at least 15 minutes!
On a lightly floured surface, roll out your dough into 8-inch round pies. Transfer to a pizza peel covered with parchment paper or an upside down baking sheet.
Brush some olive oil on your pie and season with some salt and pepper.
Add the pizza sauce to the middle of the pizza and, using the back of a spoon, spread it evenly across the surface, stopping about 1/2 inch from the edges.
Add mozzarella over the sauce.
Bake the pizza until the crust is golden brown and the cheese is bubbling, approximately 5 to 8 minutes.
Repeat all steps with the other 3 dough balls.

Cornmeal used to keep your pizza from sticking WILL burn, that’s a fact. I normally use parchment paper.
The measurements in the recipe instructions are guesstimates! I did not actually measure out the sauce, cheese, or arugula, I just toss things on as I go and remember afterwards that you would like to know exactly how much to use at home.
One pound of dough will make 4-small pizzas or 2-larger pizzas. Divide ingredients evenly between the pizzas.