Prosciutto and Arugula PizzaQuentin Bacon
Editor's note: To make Mario Batali's Prosciutto and Arugula Pizza, use his Pizza Dough recipe .
Recipe information
Yield
Makes enough for one 9- to 10-inch pizza
Ingredients
1/4 cup Pomì strained tomatoes
1/4 cup shredded fresh mozzarella
1/4 cup shredded cacio di Roma
1 tablespoon extra virgin olive oil
4 thin slices prosciutto
12 small arugula leaves, left whole, or 4 to 6 larger leaves, coarsely chopped
Preparation
Spread the tomato sauce evenly over the parbaked pizza crust , leaving a 1/2-inch border. Scatter the cheeses evenly over the sauce. Broil as directed, then drizzle olive oil over the pizza. Drape the slices of prosciutto over the warm pizza and scatter the arugula over the prosciutto. Cut into 6 slices and serve.
Reprinted with permission from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner, © 2010 Ecco
