Name: Pizza with Fontina, Prosciutto, and Arugula
Cook time: 10 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 1 lb pizza dough, thawed if frozen; 3/4 lb well-chilled Italian Fontina, any rind discarded; 1 garlic clove, forced through a garlic press; 1/4 lb loosely packed baby arugula (4 cups); 1/4 lb thinly sliced prosciutto; Extra-virgin olive oil for drizzling; Freshly ground black pepper; a 17- by 14-inch sheet of parchment paper

Pizza with Fontina, Prosciutto, and ArugulaRomulo Yanes

No time to heat up a pizza stone? This easy alternative method yields a crisp crust in just minutes. Good-quality cheese, olive oil, and prosciutto go a long way toward making the pie truly memorable.

Cooks' note:

In place of the Fontina, you can use 1 pound smoked mozzarella, cut into 1/4-inch-thick slices.

Recipe notes

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