- 1/4 cup Pomì strained tomatoes
- 1/4 cup shredded fresh mozzarella
- 1/4 cup shredded cacio di Roma
- 1 tablespoon extra virgin olive oil
- 4 thin slices prosciutto
- 12 small arugula leaves, left whole, or 4 to 6 larger leaves, coarsely chopped
- Spread the tomato sauce evenly over the parbaked pizza crust , leaving a 1/2-inch border. Scatter the cheeses evenly over the sauce. Broil as directed, then drizzle olive oil over the pizza. Drape the slices of prosciutto over the warm pizza and scatter the arugula over the prosciutto. Cut into 6 slices and serve.