Ingredients:

  • 1 pound (450g) pizza dough
  • ½ cup (120ml) marinara sauce
  • 8 ounces (225g) fresh mozzarella cheese, thinly sliced
  • 4 ounces (115g) prosciutto, thinly sliced
  • 4 ounces (115g) fresh arugula, washed and dried
  • 2 tablespoons olive oil
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • ½ cup (120ml) balsamic vinegar
  • 2 tablespoons brown sugar (light or dark)

Instructions:

  1. Prepare the Balsamic Glaze: Combine balsamic vinegar and brown sugar in a saucepan. Simmer over medium-low heat, stirring occasionally, until reduced by half and thickened to a syrupy consistency (about 10-15 minutes). Set aside to cool slightly.
  2. Preheat the Oven: Preheat oven to 475°F (245°C) with a pizza stone inside (if using). If using a baking sheet, preheat it as well.
  3. Stretch the Dough: On a lightly floured surface, stretch or roll out the pizza dough to a 12-14 inch circle (or desired shape).
  4. Assemble the Pizza: Carefully transfer the dough to a pizza peel dusted with cornmeal (if using a pizza stone) or directly onto the preheated baking sheet. Spread marinara sauce evenly over the dough, leaving a ½-inch border. Top with mozzarella slices.
  5. Bake the Pizza: Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  6. Add the Toppings: Remove the pizza from the oven. Immediately top with prosciutto and fresh arugula.
  7. Drizzle and Serve: Drizzle the balsamic glaze over the pizza. Sprinkle with red pepper flakes (if using). Season with salt and pepper to taste. Slice and serve immediately.