Arugula prosciutto pizza
I grew up in a strictly-pepperoni-please household, so maybe I was sheltered. Still, some of the exotic European pizza habits I can absolutely do without—-- tuna and fried eggs do not belong on pizza—-- but arugula on pizza is brilliant!
Course: Main Course
- up to 2 oz arugula
- 1 pre-baked Italian-style pizza bottom
- 1/2 c prepared tomato sauce
- 4 oz shredded mozzarella cheese
- 4 oz prosciutto
Spread tomato sauce onto pizza bottom. Top with half of the mozzarella cheese.
Tear the proscuitto slices in half then crumble each half into a ball and distribute them over the pizza.
Sprinkle the remaining cheese on top of the pizza.
Bake according to instructions for pizza crust. After removing from the oven, top with arugula and serve.