Gorgonzola, Prosciutto And Sticky Balsamic Pizza

• None None FOR THE PIZZA DOUGH
• 1 2/3 cups bread flour or all-purpose flour
• 1 tsp active dry yeast
• 1 tsp sugar
• 1 tsp fine table salt
• 1 tbsp olive oil
• None None FOR THE TOPPING
• 2/3 cup bottled tomato pasta sauce
• 1/4 cup finely grated Parmesan cheese
• 1/2 cup finely grated mozzarella cheese
• 2 oz gorgonzola cheese, crumbled
• 2 oz thinly sliced prosciutto
• 1/4 cup balsamic vinegar
• 1 1/2 tbsp lemon juice
• 1 tbsp light brown sugar
• 1 cup baby arugula leaves

1. For the pizza dough, combine flour, yeast, sugar and salt in medium bowl. Stir in oil and 1/2 cup warm water to mix to a soft dough. Knead dough on floured surface about 10 mins or until smooth and elastic. Place dough in large oiled bowl; cover. Let stand in a warm place about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.
2. Preheat the oven to 450u0b0F. Oil two baking or pizza pans; place in heated oven.
3. Divide dough in half; roll each half on floured surface into a 12-inch round. Place on heated pans.
4. Spread crusts with sauce; top with cheeses and prosciutto.
5. Bake about 15 mins or until crusts are browned and crisp.
6. Meanwhile, combine vinegar, 1/4 cup water, lemon juice and sugar in small saucepan. Stir on medium heat, without boiling, until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until syrup thickens slightly.
7. Serve pizzas topped with arugula and drizzled with syrup.

bread flour, active dry yeast, sugar, salt, olive oil, topping, tomato pasta sauce, parmesan cheese, mozzarella cheese, gorgonzola cheese, balsamic vinegar, lemon juice, brown sugar, baby arugula

Taken from recipes-plus.com/api/v2.0/recipes/35731 (may not work)