Fresh Tomato Pizza with Arugula and Prosciutto
NOTE: The
arugula for this pizza is tossed with a little oil to keep it
moist, then sprinkled over the baked pizza as soon as it comes out
of the oven. The heat from the pizza wilts the arugula without
causing it to dry out. Because these topping ingredients are not
precooked, this pizza is especially easy to
prepare.
1 recipe Thin-Crust Pizza
2 tablespoons extra-virgin olive oil, plus extra for brushing on stretched dough
3 medium ripe tomatoes (about 1 pound), cored and sliced crosswise into thin rounds Salt and ground black pepper
4 ounces thin-sliced prosciutto (about 8 slices)
4 ounces mozzarella cheese, shredded (about 1 cup)
2 cups stemmed arugula leaves, washed and thoroughly dried
INSTRUCTIONS:
1. Prepare dough rounds as directed in master recipe through step 2.
2. Brush oil evenly over each stretched dough round. Arrange portion of tomatoes in concentric circles over each dough round, leaving 1/2-inch border around edges uncovered. Season with salt and pepper to taste and drizzle with 4 teaspoons oil.
3. Bake until edges of crusts start to brown, 6 to 12 minutes. Lay prosciutto slices over tomatoes and sprinkle with cheese. Continue baking until cheese melts, 2 to 3 minutes more.
4. Toss arugula with remaining 2 teaspoons oil. Remove pizzas from oven and top each with portion of arugula. Cut pizzas into wedges and serve immediately.