Ingredients
Scale
- 1 (1-lb) ball of pizza dough
- ½ cup shredded Pecorino cheese
- 1 cup shredded mozzarella cheese
- 2 cups shredded Fontina cheese
- ½ of a red onion, sliced very thin
- Zest and juice of 1 lemon
- Extra-virgin olive oil
- Pinch of sugar
- 6 cups baby arugula
- 6 slices of Prosciutto
- Shaved parmesan cheese
Instructions
- Preheat the oven to 475°F and place a pizza stone (if using) on the middle rack. Roll the dough out to desired thickness and brush with olive oil and sprinkle with salt. Transfer to a pizza peel lined with cornmeal. If not using a pizza stone, liberally oil a baking sheet and place the rolled out dough on the sheet.
- Mix the cheeses and the lemon zest together in a bowl. Layer the cheeses and red onion slices all over the top of the pizza. Transfer the dough to the pizza stone and bake for 10-15 minutes, or until the bottom is crispy and golden and the cheeses have melted.
- While the pizza is baking, toss the arugula with the lemon juice, olive oil, pinch of sugar, and salt and pepper. Remove the pizza from the oven and immediately top with the sliced prosciutto and the dressed arugula. Top with parmesan shavings, slice, and serve immediately.