<strong>A recipe inspired by Carolyne Roehm&#39;s recent trip to Italy.
</strong><span style="font-size: 11px;"></span><span style="font-size: 11px;"><br />By Carolyne Roehm</span><p><a href="/images/old/6a00e5537d96628833012876fb3bb6970c-800wi.jpg" rel="lightbox" style="display: inline;"><img alt="Prosciutto Pizza Topped With Arugula Salad" class="asset asset-image at-xid-6a00e5537d96628833012876fb3bb6970c " src="/images/old/6a00e5537d96628833012876fb3bb6970c-500wi.jpg" style="width: 480px;" /></a> <br /> I love Pizza but then again who doesn&#39;t. However, I tend to keep a bunch of frozen pizzas in my freezer but I just came across this recent dish and wanted to share with all you Pizza lovers out there. I can&#39;t wait to start cooking it tonight. Well click on the next page to see more. Enjoy.
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<p>1 pound pizza dough, fresh or frozen</p>
<p>4 teaspoons extra-virgin olive oil</p>
<p>½ cup grated Parmesan</p>
<p>1 pound fresh mozzarella, sliced thinly</p>
<p>2 cups chopped tomatoes</p>
<p>¼ pound sliced prosciutto or speck</p>
<p>½ teaspoon red pepper flakes (optional) </p>
<p>½ cup oregano leaves</p>
<p>1 tablespoon fresh lemon juice</p>
<p>3 cups arugula</p>
<p>¼ cup toasted pine nuts</p>
<p>Preheat oven to 450°. </p>
<p>Oil 2 pizza pans and divide dough into 2 balls. Stretch or roll each
one until very thin. Drizzle with 1 teaspoon olive oil and sprinkle
with a little Parmesan.
Arrange mozzarella and tomatoes on the dough. Add prosciutto (or
speck), red pepper flakes (if desired) and oregano leaves. Bake 12 to
15 minutes.
Before serving, drizzle remaining olive oil and lemon juice on arugula,
then place on top of pizza. Add remaining grated Parmesan and top with
pine nuts, then serve.</p><span style="color: #b9b9b9;"><span style="font-size: 12px;">via </span><a href="http://www.veranda.com/food-travel/recipes-prosciutto-pizza-arugula-0709" style="font-family: yui-tmp;" target="_blank">veranda</a><br /><span style="font-size: 11px;"></span></span>
