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Pizza with Fontina, Prosciutto, and Arugula
Pizza with Fontina, Prosciutto, and Arugula
(Pizza con Fontina, Prosciutto e Rucola)
 
 
Ingredients:

1 lb pizza dough, thawed if frozen
3/4 lb well-chilled Italian Fontina cheese, rinds discarded
1 garlic clove, forced through a garlic press
1/4 lb loosely packed baby arugula (4 cups)
1/4 lb thinly sliced prosciutto
Extra-virgin olive oil for drizzling
Freshly ground black pepper

Directions:

One 17 by 14-inch sheet of parchment paper

Directions:

Put a large heavy baking sheet (17 by 14 inches) on the lowest rack of oven.

Preheat oven to 500F.

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.

Transfer to a large tray lined with sheet of parchment paper.

Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet.

Bake until top is puffed and pale golden in patches, 6 to 10 minutes.

Prick any large bubbles with a fork and flatten.

While crust bakes, shred cheese in a food processor fitted with medium shredding disk (you should have 3 cups).

Remove crust from oven and brush all over with crushed garlic, then sprinkle evenly with cheese.

Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes.

Remove from oven, then scatter arugula over pizza and drape prosciutto over arugula.

Drizzle with olive oil and coarsely grind pepper to taste.

Serve immediately. Makes 4 servings.

That's it!
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