| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
|
Ingredients
Pizza Sauce
- 1 28 oz can whole peeled tomatoes, drained
- 1 tbsp extra virgin olive oil
- 1 tbsp minced garlic
- 1/2 tsp sea salt
Prosciutto Arugula Pizza
- 12 oz store-bought pizza dough
- 1 cup Homemade Pizza Sauce (see above)
- 1 large mozzarella ball, sliced into 1/4″ circles
- 1 1/2 cups cherry tomatoes
- 2 cups arugula
- 2-4 slices prosciutto, cut into thin strips
- shaved Parmesan
Ingredients
Pizza Sauce
Prosciutto Arugula Pizza
|
|
Instructions
- Preheat oven to 500 degrees F. Place pizza sauce ingredients into a blender and puree until the tomatoes have pureed down to a chunky texture (few seconds). Set aside.
- Follow directions for store-bought dough to rise then divide the dough in half. On a floured surface, use a floured rolling pin to work the dough into 12″ circles. Do the same for the other half of the dough to get two crusts.
- Place one dough crust onto a baking sheet. Spread a light layer of pizza sauce. Place half of the mozzarella slices on top. Add half of the cherry tomatoes.
- Bake for 10 minutes, until edges are lightly browned.
- Transfer pizza to a cutting board and top with half the arugula, half the prosciutto and shaved Parmesan.
- Repeat the same process with the other pizza, using the same baking sheet and remaining ingredients.