Pizza with Fontina, Prosciutto, and Arugula

Pizza with Fontina, Prosciutto, and Arugula
Photo by Romulo Yanes


  • Extra-virgin olive oil
  • ¼ pound thinly sliced prosciutto
  • 1 17- by 14-inch sheet of parchment paper
  • ¼ pound baby arugula
  • ¾ pound Italian Fontina
  • 1 pound pizza dough
  • 1 garlic clove
  • + 1 more ingredients
    • Freshly ground black pepper

Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F. Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it wa...

View full recipe at Epicurious


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