Pizza with Prosciutto and Arugula

This is our new favorite way to make homemade pizza....ok, it's not completely homemade because I use already made pizza dough...but still...lol....it's delicious!

Pizza with Prosciutto and Arugula

Pizza dough (you can get already made pizza dough at Trader Joe's or a thin pizza crust that's already made. I used to use the ready to go pizza crusts from Trader Joe's, but they recently discontinued them..booooo!)

1/4 cup olive oil
1 clove garlic, minced
1-4oz package prosciutto (more or less depending on your preference)
Arugula (I got a bag of arugula and used about half.)
juice of 1/2 lemon
about 2 tsps olive oil (for the arugula)
Parmesan cheese, shaved


If you are using the prepared dough, it needs to sit out on a floured surface for at least 30 minutes. I used that time to get everything ready.
In a small bowl, mix the 1/4 cup olive oil and the minced garlic. Let it sit and get yummy while you prepare the rest of the ingredients.

Preheat your oven to 425 degrees. If you're using a pizza stone, it needs to be put into a COLD oven and brought to temp. Cut the prosciutto into bite sized pieces. It makes it easier to eat once it's on the pizza.
Put the arugula into a bowl and add the 2 tsps olive oil and lemon juice. (I used a little bit of the garlic infused olive oil, but you can also use plain.)
Roll the dough until it's the thickness you prefer. This pizza really needs a thin crust, but it's up to you.

As you can see, I am unable to make a perfect circle...lol...

 Once the oven is up to 425, carefully lift the flattened pizza crust and place it on the pizza stone. You can also put the dough onto a cookie sheet and place into the preheated oven. Poke the crust a couple times with a fork so you don't get huge air bubbles in the crust. Using a basting brush, brush the entire crust with the garlic infused olive oil. Bake 8-10 minutes.
Take the crust out when it's golden brown.
Add the prosciutto in an even layer while the crust is still super hot...the fat on the prosciutto will melt beautifully onto the crust.....add the arugula and top with the shaved parmesan.

This was before I decided to cut the prosciutto into pieces. It definitely works better if the prosciutto is chopped up a bit.

I actually added more parmesan cheese after I took this picture. Be careful, though...the prosciutto is salty and so is the cheese, so if you overdo the cheese, the whole pizza may be too salty.