recipe: prosciutto and arugula pizza

after finally being able to find arugula in the store, i celebrated with an arugula and prosciutto pizza. arugula technically is NOT a very good tasting vegetable, it's so damn bitter, but there is something about that bad green flavor that i like. and somehow makes magically little friends with some nice salty prosciutto. i used regular mozz for this, but a fontina or maybe even a gruyere would be nice for a even fancier-pants pie. yum!


ingredients list:
- 1 recipe for pizza dough or fresh store-bought 
- 4 slices of prosciutto, thinly sliced
- 2-3 cups of arugula
- 1 cup pizza sauce (we used red, but white would also work well here)
- 1/2 shallot, diced
- 1.5 - 2 cups mozz cheese
- black pepper to taste
- oregano to taste
- 1 tsp garlic powder, divided
- 1/2 tsp parsley
- pinch salt
- 3-4 tbsp olive oil, divided
- 1 tbsp lemon juice

to make: mix 1-2 tbsp olive oil, salt, 1/2 tsp garlic powder, and parsley in small bowl and set aside. mix 2 tbsp olive oil 1 tbsp lemon juice in a separate bowl, and stir in arugula until fully coated.

preheat the oven (with pizza stone in the oven also) to 450 degrees.

roll out pizza dough on lightly floured surface. lightly flour the hot pizza stone, then carefully transfer the dough to the hot stone. spread sauce onto the dough along with the cheese, shallots, pepper, oregano, and remaining garlic powder (+ any other desired seasonings). bake in preheated oven for about 14-16 minutes. brush the crust with the garlic olive oil mixture within the last few minutes of cooking.

sprinkle with prosciutto and arugula, and allow pizza to cool (and toppings to heat up) for a few minutes before serving.