- 1 pound pizza dough, thawed if frozen
- 2 tablespoons extra-virgin olive oil, divided, plus more for the baking sheet
- 1 cup coarsely shredded Parmigiano Reggiano
- 3 ounces thinly sliced prosciutto
- 3 cups baby arugula
- Ground black pepper
Preheat the oven to 450°F. Sprinkle dough with cheese. Bake in top third of the oven until top and bottom are lightly browned and edges are crisp, about 15 minutes. Top with prosciutto and bake 3 more minutes. Remove from the oven, top with arugula, drizzle with remaining 1 tablespoon oil and sprinkle generously with black pepper. Cut into 12 pieces and serve warm or room temperature.
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