Pizza with Fontina, Prosciutto, and Arugula: 2000s Recipes + Menus : gourmet.com
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No time to heat up a pizza stone? This easy alternative method yields a crisp crust in just minutes.
Ingredients
- 1 lb pizza dough, thawed if frozen
- 3/4 lb well-chilled Italian Fontina (see cooks’ note), any rind discarded
- 1 garlic clove, forced through a garlic press
- 1/4 lb loosely packed baby arugula (4 cups)
- 1/4 lb thinly sliced prosciutto
- Extra-virgin olive oil for drizzling
- Freshly ground black pepper
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