Taleggio, Prosciutto, and Arugula Pizza

• 1 lb. store-bought pizza dough
• 1 small red onion
• 12 pitted oil-cured olives
• 1/4 c. pine nuts
• 2 tbsp. olive oil
• 1/2 lb. Taleggio cheese
• 4 c. baby arugula
• 2 tsp. olive oil
• 4 slice prosciutto
• olive oil
• Freshly ground pepper

1. Place a large pizza stone (or large heavy baking sheet) on lowest rack of oven; heat oven to 500 degrees F. On a lightly floured 15-inch sheet of nonstick foil or parchment paper, using a rolling pin, roll out pizza dough into an irregularly shaped 15- by 12-inch rectangle.
2. Lightly prick dough all over with a fork; top with red onion, olives, and pine nuts.
3. Drizzle with 2 tablespoons olive oil.
4. Using a cookie sheet or pizza peel, transfer the dough off the foil or parchment onto hot baking sheet.
5. Bake 8 minutes, or until top is puffed and light golden.
6. Remove from oven; top with slices of taleggio cheese.
7. Bake 3 minutes longer, until cheese is just softened.
8. Remove from oven; top with baby arugula tossed with olive oil.
9. Place slices of prosciutto over arugula.
10. Drizzle with olive oil and pepper.

storebought pizza dough, red onion, olives, pine nuts, olive oil, taleggio cheese, baby arugula, olive oil, olive oil, freshly ground pepper

Taken from www.delish.com/recipefinder/taleggio-prosciutto-arugula-pizza-recipe-rbk1010 (may not work)