Arugula Prosciutto Pizza (Print Version)

# Ingredients:

→ Pizza Base

01 - 8 oz thin crust pizza dough, rested overnight
02 - 1/2 tablespoon semolina flour for dusting
03 - 1 tablespoon all-purpose flour for working the dough

→ Garlic Herb Oil Sauce

04 - 1/4 cup extra virgin olive oil
05 - 1/4 cup finely diced shallot
06 - 1 fresh garlic clove, minced
07 - 1 sprig fresh rosemary, finely chopped
08 - 1/8 teaspoon kosher salt
09 - 1/8 teaspoon freshly ground black pepper

→ Toppings & Finish

10 - 3/4 cup freshly grated low-moisture mozzarella
11 - 1 tablespoon freshly grated Parmesan cheese
12 - 3 thin slices prosciutto di Parma
13 - 1 1/2 cups fresh baby arugula
14 - 1 1/2 tablespoons fresh lemon juice
15 - 1/2 teaspoon kosher salt for arugula
16 - 1/4 teaspoon cracked black pepper

# Instructions:

01 - Get your oven blazing hot by placing a baking steel on the top rack and cranking it to 500°F for a full hour. Pull your pizza dough from the fridge about an hour and a half before you plan to stretch it - it needs time to come to room temperature and relax.
02 - Whisk together the olive oil with minced garlic, chopped shallot, and fresh rosemary to create your aromatic base sauce. Grate your mozzarella using the large holes of a box grater and set everything aside.
03 - Dust your counter generously with flour and plop down your dough. Sprinkle more flour on top, then gently press the center flat while leaving the edges thicker for your crust. Pick up the dough by the edges and let gravity do the work - hold it with your fingertips and rotate it as it naturally stretches downward.
04 - Once your dough reaches about 7-8 inches, lay it flat and slide your hands underneath with palms down. Lift and gently stretch using the backs of your hands, rotating between stretches until you have a thin center and thick crust that's about 12-14 inches across.
05 - Dust your pizza peel with semolina flour and carefully transfer the stretched dough. Spoon on your herb oil mixture and spread it with the back of a spoon. Sprinkle the mozzarella and Parmesan evenly, then tear the prosciutto into rustic pieces and drape them across the surface, letting some edges curl up.
06 - Give your pizza a shake on the peel to make sure it's not stuck, then slide it onto the hot baking steel. Bake for 2 minutes, rotate the pizza, then bake another 2 minutes. If it looks pale, give it one more minute.
07 - While the pizza bakes, toss your arugula with lemon juice, salt, and pepper in a bowl. This bright, peppery mixture will be the perfect fresh finish.
08 - Turn on your broiler for the final 30-60 seconds to get those beautiful charred spots. Remove the pizza, immediately top with the dressed arugula, slice, and serve while it's still bubbling hot.

# Notes:

01 - For best results, make your pizza dough a day ahead so it develops flavor and becomes easier to stretch.
02 - If you're not serving immediately, wait to dress and add the arugula until right before serving to keep it fresh and crisp.
03 - No baking steel? No problem - just follow the timing and temperature from whatever pizza dough recipe you're using instead.

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