Prosciutto di Parma, Rucola, Tomato, and Mozzarella

• 1 round of Nancys Pizza Dough (page 126)
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• 1/4 cup Passata di Pomodoro (page 25) or tomato sauce
• 3 ounces low-moisture mozza rella, cut into 6 cubes or chunks
• 4 thin slices prosciutto (about 2 ounces)
• 1 cup loosely packed arugula (preferably wild arugula)
• Finishing-quality extra-virgin olive oil, about 1 tablespoon

1. Prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
2. Brush the rim of the dough with olive oil and season the entire surface with salt.
3. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce.
4. Scatter the pieces of cheese over the pizza, slide it into the oven, and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes.
5. Remove the pizza from the oven and cut it into quarters.
6. Drape one slice of prosciutto onto each quadrant and pile the arugula in the center of the pizza.
7. Drizzle the pizza with the finishing- quality olive oil, and serve.
8. Sangiovese di Romagna (Emilia Romagna)

nancys, extravirgin olive oil, kosher salt, tomato sauce, rella, thin slices prosciutto, arugula, olive oil

Taken from www.epicurious.com/recipes/food/views/prosciutto-di-parma-rucola-tomato-and-mozzarella-393687 (may not work)