Ingredients Jump to Instructions ↓

  1. Pizza dough, homemade or store-bought

  2. All-purpose flour , for dusting

  3. 1/3 cup Tomato Sauce , recipe follows

  4. 1/2 cup shredded fontina cheese

  5. 4 pieces prosciutto, thinly sliced

  6. 1 cup baby arugula leaves, plus more for garnish , rinsed and dried

  7. Extra-virgin olive oil

  8. Cornmeal, for stone

  9. Special equipment: Pizza stone

  10. 1 tablespoon olive oil

  11. 1/2 red onion, small dice

  12. 4 tablespoons minced garlic

  13. Salt and freshly ground black pepper

  14. 6 fresh basil leaves, chopped

  15. 3 tablespoons red wine

  16. 1 (28-ounce) can whole plum tomatoes

  17. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. Place a pizza stone in the oven. Preheat the oven to 500 degrees F, allowing the stone to get hot.

  2. Roll out the pizza dough on a lightly floured surface into approximately an 8 to 10-inch round and 1/4-inch thick.

  3. Ladle the sauce onto the dough and spread it over top, leaving about a 1-inch border around the edge. Top with fontina cheese , prosciutto , 1 cup arugula, salt and pepper and olive oil, to taste. Carefully remove the pizza stone from the oven, and dust with the cornmeal . Bake in the oven until crust is golden and the cheese has melted, about 10 minutes.

  4. Remove pizza from oven and immediately top with 1/4 cup raw arugula. Drizzle with some olive oil, if desired, and cut into wedges. Serve immediately.

  5. Basic Tomato Sauce Heat the oil in a pot over medium heat. Add the onion and garlic and cook for about 5 to 7 minutes, until onions are soft and translucent. Season with salt and pepper, to taste, and add the basil leaves, red wine, and tomatoes. Bring to a boil, then simmer for about 20 to 25 minutes.

  6. Cool the sauce before using it to make pizza.

  7. Yield: about 3 cups


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