This summery thin crust pizza is topped with a garlic olive oil sauce, melty mozzarella, salty prosciutto, and lemon-dressed arugula.
Here are the ingredients you'll need to make this arugula and prosciutto pizza!
Take the pizza dough out of the fridge 60-90 minutes prior to stretching it. Arrange the stretched dough on a semolina dusted pizza peel.
Spread a thin layer of the olive oil pizza sauce on the dough using the back of a spoon.
Top with a layer of shredded low-moisture whole milk mozzarella cheese.
Tear three slices of prosciutto into pieces and arrange them across the pizza.
Then finish with a generous dusting of parmesan cheese.
Shimmy the pizza to make sure it's not stuck. Launch onto a baking steel and bake for 4-6 minutes, broiling for the final 30-60 seconds.
While the pizza cooks, rinse and toss baby arugula with lemon juice and a pinch of salt.
Top the pizza with fresh arugula. That's it! So easy!