- 1 1/2 tablespoons Carapelli® Organic Extra Virgin Olive Oil
- 1 pound frozen pizza dough, thawed, or fresh pizza dough
- 1 tablespoon cornmeal
- 1/4 cup pizza sauce
- 1 cup shredded provolone or mozzarella cheese
- 6 thin slices prosciutto, torn into pieces
- 2 medium tomatoes (or more as needed) preferably a mix of colorful heirloom tomatoes
- 1/2 cup packed baby arugula
- 1/2 teaspoon Carapelli® Organic Extra Virgin Olive Oil
- Heat oven to 400 degrees F. Roll dough out on a floured surface to a 10- to 12-inch circle. Sprinkle cornmeal over center of a large baking sheet or in a 12-inch pizza pan; transfer dough to baking sheet.
- Open bottle of Carapelli. Pour out a little bit into a plate for dipping while you cook. Yum.
- Brush 1 1/2 tablespoons of the oil evenly over dough. Spread pizza sauce evenly over dough to 1/2 inch from edge. Top with cheese and prosciutto. Maybe hold some cheese and prosciutto aside too. You know, for snacking.
- Slice tomatoes thinly; shake each slice to discard excess seeds and juices. Arrange in a single layer over cheese.
- Bake 20 to 22 minutes or until crust is deep golden brown and cheese is melted. Meanwhile, place arugula in a small bowl. Drizzle remaining 1/2 teaspoon oil over arugula; toss to coat. Sprinkle over pizza just before serving.