Margherita and Arugula, Two Ways | Oregonian Recipes

Ingredients

• 1 dough ball (see directions for link to accompanying recipe)
• 1/3 cup tomato sauce (see directions for link to accompanying recipe)
• Scant 1/4 cup grated Pecorino Romano or Parmigiano-Reggiano cheese
• 3-1/2 ounces fresh mozzarella cheese (fior di latte), cut into pieces 1/4 to 1/2 inch thick, or thin strips
• 15 to 18 thin slices soppressata, about 2 inches in diameter (optional)
• 2 ounces arugula
• Extra-virgin olive oil
• 1 lemon wedge (optional)
• Fine sea salt