Prosciutto and Arugula Pizza – Volpi Foods

Ingredients

• 1 envelope active dry yeast (2¼ teaspoons)
• 1⅓ cups warm water (about 110ºF)
• 3½ cups unbleached all-purpose flour, plus more for dusting
• 2 teaspoons kosher salt
• Extra virgin olive oil, for the bowl
• 1/3 cup extra virgin olive oil
• 1 large Serrano chile, seeded and finely chopped (1 heaping tablespoon)
• 3/4 teaspoon dried red pepper flakes
• 1/2 teaspoon kosher salt
• 1/3 pound young Percorino Toscano cheese (see Cook’s Notes)
• 2 teaspoons olive oil
• 1 pound fresh ricotta cheese (preferably sheep’s milk; see Cook’s Notes)
• 2 garlic cloves, thinly sliced
• Kosher salt
• 4 cups baby arugula (2 ounces)
• 4 teaspoons fresh lemon juice
• 1/2 pound very thinly sliced Prosciutto