Pizza Bianca with Prosciutto, Arugula, and Parmesan

• 2 10-ounce cans refrigerated pizza dough
• 4 tablespoons extra-virgin olive oil
• 16 thin slices prosciutto (about 6 ounces)
• 2 cups (packed) arugula leaves
• 2 cups fresh Parmesan shavings (about 4 ounces)

1. Preheat oven to 500F.
2. Flour 2 large baking sheets.
3. Unroll each pizza dough on work surface.
4. Cut corners off dough, forming total of two 10-inch rounds.
5. Cut each crosswise in half to make total of four 8x5-inch rectangles.
6. Arrange on prepared sheets.
7. Drizzle each round pizza with 1 tablespoon olive oil or each rectangular pizza with 1/2 tablespoon olive oil.
8. Bake until crusts are brown, about 8 minutes.
9. Using metal spatula, loosen crusts from baking sheets.
10. Cut round pizzas in half.
11. Transfer pizza crusts to plates.
12. Top each with prosciutto, arugula, and Parmesan, dividing equally.
13. Drizzle each with 1/2 tablespoon olive oil and serve immediately.

dough, extravirgin olive oil, thin, arugula, parmesan shavings

Taken from www.epicurious.com/recipes/food/views/pizza-bianca-with-prosciutto-arugula-and-parmesan-107868 (may not work)