Mini Pizzas with Arugula, Peppers, and Prosciutto

Mini Pizzas with Arugula, Peppers, and Prosciutto
Photo by Scott Phillips


  • 1 14-½-oz. can whole tomatoes, drained
  • ¼ cup freshly grated Parmigiano-Reggiano
  • 1 cup grated part-skim mozzarella
  • Kosher salt and freshly ground black pepper
  • 1 large clove garlic, chopped
  • 5 tsp. extra-virgin olive oil
  • 1 tsp. dried oregano
  • + 5 more ingredients
    • 2 cups lightly packed arugula, chopped
    • Crushed red pepper flakes (optional)
    • ½ cup thinly sliced roasted red peppers (rinsed if jarred)
    • 1-½ oz. thinly sliced prosciutto di Parma, cut into thin strips (about ½ cup)
    • ¾ lb. pizza dough, preferably whole wheat, thawed if frozen

Lightly coat a large bowl with 1 tsp. of the oil. Put the dough in the bowl, cover loosely, and let sit at room temperature until supple and relaxed, 45 minutes to 1 hour. Position racks in the top and bottom thirds of the oven and heat the oven to 475°F. Meanwhile, put the tomatoes, oregano, ga...

View full recipe at Fine Cooking


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