Pizza with Prosciutto and Arugula | James Beard Foundation

Ingredients

• 2 1/2 teaspoons (1 packet) active dry yeast
• 1 cup warm water
• 1 teaspoon honey
• 1 tablespoon extra virgin olive oil, plus extra
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 cups shredded fontina cheese
• 2 cups shredded mozzarella cheese
• 2 cups baby arugula leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 6 ounces prosciutto, cut or torn into strips
• 1 cup freshly grated Parmesan cheese