• prep: 10 min
• cook: 30 min
• total: 40 min

servings:

No time to heat up a pizza stone? This easy alternative method yields a crisp crust in just minutes. Good-quality cheese, olive oil, and prosciutto go a long way toward making the pie truly memorable.

• 1 lb pizza dough, thawed if frozen
• 3/4 lb well-chilled Italian Fontina, any rind discarded
• 1 garlic clove, forced through a garlic press
• 1/4 lb loosely packed baby arugula (4 cups)
• 1/4 lb thinly sliced prosciutto
• Extra-virgin olive oil for drizzling
• Freshly ground black pepper
• a 17- by 14-inch sheet of parchment paper

Click Here For Step-By-Step Instructions