Prosciutto And Fresh Arugula Pizzave

• Trader Joe's Pizza Dough
• 1 Lb. Monterey Jack Cheese or Mozzarella - I prefer to shred the cheese myself as it tastes fresher and is more gooey when you melt it
• 1 jar of your favorite marinara sauce of spaghetti sauce
• 4 oz. of thinly sliced prosciutto
• Fresh arugula - See more at: http://mendocinofarms.com/recipes.html#sthash.FtwEzo4k.dpuf

1. Bring the dough to room temperature - take out or fridge at let sit on floured surface for about 10 minutes
2. Set your oven rack to the bottom most setting and preheat oven to 450u0b0
3. Take out a sheet pan and dust with polenta or corn meal (don't worry - you can substitute flour)
4. Dust the dough with flour - stretch, don't knead the dough, to fit your sheet pan
5. Gently brush the dough with olive oil
6. Spread out about 3-4 tablespoons of tomato sauce on the dough
7. Sprinkle with shredded cheese
8. Bake for 10 to 12 minutes, rotating once about halfway through, until dough is golden and crispy, and cheese is bubbly
9. Remove from oven and quickly layer thin prosciutto over pizza
10. Finish with a sprinkling of fresh arugula

dough, cheese, sauce, fresh arugula

Taken from www.epicurious.com/recipes/member/views/prosciutto-and-fresh-arugula-pizzave-52681921 (may not work)