Mini Pizzas with Arugula, Peppers, and Prosciutto

Ingredients

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

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