Everyone loves pizza, and there are as many kinds as the imagination can conjure up. Here is a Green Mountain favorite and an Italian classic, Tomato, Prosciutto and Arugula. Making the crust from scratch generally means the best tasting, crispiest crust, but it is also more work. If you are fortunate to have a bakery nearby that sells frozen pizza dough, try that, or use a ready-to-bake pizza crust from the supermarket.
This recipe is courtesy of Green Mountain at Fox Run
- 2 9 inch pizzas
- 1/2 recipe Pizza Crust* (Recipes for Living, page 14) or 2 9 inch prepared crusts
- 2 tablespoons olive oil, divided
- 23 medium ripe tomatoes, thinly sliced
- 68 thin slices Prosciutto (about 2 ounces)
- 1 cup partskim shredded mozzarella cheese (2 ounces)
- 1 cup stemmed arugula leaves
- Heat oven to 450 degrees. (If using a pizza stone, place it on the bottom rack of the oven and preheat for 30 minutes.)
- Prepare dough rounds as directed.
- Lightly brush rounds with olive oil.
- Arrange tomato slices on dough leaving about ½ inch border and brush with olive oil.
- Bake until crust edges are slightly brown (about 6 minutes).
- Lay Prosciutto slices over the tomatoes and sprinkle with mozzarella cheese (1/2 cup per pizza round).
- Continue to bake until cheese melts (about 3 minutes).
- Remove pizza from oven; Toss arugula with 1 tablespoon olive oil and top each pizza with ½ cup arugula.
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