• Pizza Dough Ball (see recipe)
  • All purpose flour for dusting
  • olive oil for brushing
  • 1/2 red onion, thinly sliced
  • 3 1/2 ounces mozzarella cheese, grated
  • 6 ounces of Arugula
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • Salt and freshly ground pepper, to taste
  • 2 ounces thinly sliced prosciutto (about 4 large slices)
  • 1 ounce Parmigiano-Reggiano cheese (shaved)


  • Preheat oven to 500 degrees and place Pizza Stone on bottom rack
  • Let Pizza Stone heat up for at least 45 minutes
  • Stretch out pizza dough into a 10-inch round.Lightly brush the dough with olive oil.
  • Scatter the onion over the dough.
  • Top with mozzarella cheese, being sure to leave a 1/2 inch border.
  • Slide pizza into the oven and cook for 10 minutes
  • While pizza is cooking, toss together the arugula, olive oil, vinegar, salt and pepper.
  • When pizza is ready, scatter the arugula evenly over the pizza.
  • Cut each slice of the prosciutto in half lengthwise and drape over the Arugula.
  • Top with the Parmigiano-Reggiano cheese and serve immediately.