MAKES TWO 14-INCH PIZZAS, SERVING 4 TO 6
You can shape the second dough round while the first pizza bakes, but don’t add the toppings until just before baking. When tossing the arugula with oil, you may also sprinkle on a teaspoon or so of balsamic vinegar, if you like. Click here for more information on shaping the pizza dough.
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1 |
recipe Classic Pizza Dough |
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1 |
pound tomatoes, cored and sliced thin |
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Salt and pepper |
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2 |
tablespoons olive oil |
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4 |
ounces thinly sliced prosciutto |
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4 |
ounces whole-milk mozzarella cheese, shredded (1 cup) |
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2 |
ounces (2 cups) baby arugula |
1. One hour before baking, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees.
2. Transfer dough to lightly floured counter, divide in half, and cover with greased plastic wrap. Use your fingertips to gently flatten 1 piece of dough into 8-inch disk (keep other piece covered). Using your hands, gently stretch disk into 14-inch round, working along outer edge and giving disk quarter turns. Transfer dough to piece of parchment paper and reshape as needed.
3. Arrange half of tomatoes in concentric circles over dough and season with salt and pepper. Drizzle with 2 teaspoons oil. Slide parchment with pizza onto pizza peel, then slide onto baking stone. Bake until crust begins to brown, 7 to 8 minutes.
4. Remove pizza from oven by sliding parchment back onto pizza peel, close oven door, and top pizza evenly with half of prosciutto and ½ cup mozzarella. Return pizza to baking stone and continue baking until cheese is just melted, about 3 minutes longer. Meanwhile, toss arugula with remaining 2 teaspoons oil. Transfer pizza to cutting board and discard parchment. Sprinkle with half of arugula, slice, and serve immediately. Repeat steps 2 and 3 to shape, top, and bake second pizza.