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Thin Crust Pizza with Prosciutto & Fontina

From Our Kitchen

Preheat oven to 425ºF


2 packages prosciutto slices
1 lb. Italian fontina, grated
1 bag baby arugula
olive oil
balsamic vinegar
salt and pepper


Press dough out much thinner than with other pizzas. Place sheet pants in the oven. Cut a piece of parchment paper larger than the size of the pizza. Place dough on parchment paper. Lightly brush with olive oil. Sprinkle cheese to edge of dough, leaving no crust. arrange prosciutto to cover cheese.

Holding pizza by the parchment paper, slide pizza onto preheated sheet pan. bake until golden, 6-7 minutes. REmove from oven. Place arugula in a bowl, Add a couple of drops of oil and vinegar and a pinch of salt and pepper. Cut pizza, place arugula on top.