Fontina, Arugula and Prosciutto Pizza - New York Style Pizza

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

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

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.

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.

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.

Cool the sauce before using it to make pizza.

Yield: about 3 cups