Pizza Salad (Rachael Ray)

• 2 tablespoons flour, for dusting
• 1 store-bought pizza dough
• 1/2 cup marinara sauce or 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese (Rachael used 2 cups, but I found that to be too much) or 1 cup shredded four cheese blend (Rachael used 2 cups, but I found that to be too much)
• 2 garlic cloves, chopped
• 1 teaspoon crushed red pepper flakes
• 1/3 lb prosciutto di Parma
• 3 cups arugula leaves
• 1/2 lemon, juice of
• 1 teaspoon extra virgin olive oil
• salt and black pepper, to taste

1. Preheat oven to 425u0b0F.
2. Sprinkle flour on a clean work surface. Roll out pizza dough to form a 12-inch round pie or 13x9 inch rectangular pie. Place on appropriate baking sheet.
3. Spread sauce and cheese on the dough. Scatter the garlic and red pepper flakes on top of the cheese.
4. Bake pizza for 12 minutes or until cheese is melted and crust is crispy. Top hot pizza with sliced prosciutto, covering the whole pie.
5. Toss arugula leaves with the lemon juice and olive oil and season with salt and pepper. Pile leaves up on the center of the pizza. Cut into 4 wedges and serve.

flour, storebought pizza dough, marinara sauce, mozzarella cheese, garlic, red pepper, parma, arugula, lemon, extra virgin olive oil, salt

Taken from www.food.com/recipe/pizza-salad-rachael-ray-214428 (may not work)