Pizza with Fontina, Prosciutto, and Arugula

Name: Pizza with Fontina, Prosciutto, and Arugula
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 946 milliliters 1/4 lb loosely packed baby arugula; 4 servings Freshly ground black pepper; 340 grams well-chilled Italian Fontina, any rind discarded; 1 garlic clove, forced through a garlic press; 4 servings Extra-virgin olive oil for drizzling; 454 grams pizza dough, thawed if frozen; 113 grams thinly sliced prosciutto

Pizza with Fontina, Prosciutto, and Arugula might be just the main course you are searching for. This recipe makes 4 servings with 858 calories, 35g of protein, and 55g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of garlic clove, olive oil, well-chilled fontina, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pizza dough you could follow this main course with the Grilled Dessert Pizza as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.

Equipment you will use

Baking Sheet

Oven

Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.)

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet.

Ingredients you will need

Dough

Equipment you will use

Baking Paper