Fresh Tomato Pizza with Arugula and Prosciutto

Name: Fresh Tomato Pizza with Arugula and Prosciutto
Yield: Serves 4 to 6 as a main course
Cuisine: Europe, Italian
Ingredients: 1 3/4 cups, water; 2 1/4 teaspoons, dry active yeast (1 envelope); 2 tablespoons, olive oil, plus extra for brushing dough; 4 cups, bread flour; 1 1/2 teaspoons, table salt; , vegetable oil (or cooking spray) for oiling bowl; , semolina for dusting peel; 1 pound, tomatoes, cored and sliced thin; , Salt and ground black pepper; 2 tablespoons, olive oil, divided; 4 ounces, thinly sliced prosciutto, about 8 slices; 4 ounces, shredded mozzarella cheese (1 cup); 2 cups, arugula, washed thoroughly and spun dry

Main Courses
Europe
Italian
Fruits & Vegetables
Eggs & Dairy
Cheese
Vegetables
Vegetarian
Pizza

Appears in Cook's Illustrated May/June 1995

Make your dough with bread flour, stretch it instead of rolling, and line your oven with quarry tiles for the best, easiest homemade pizza.

SERVES 4 to 6 as a main course

TIME 50 minutes, plus 2 hours rising

Why This Recipe Works

This is a members' feature.