Instructions

1. Follow the instructions on making the pizza dough.
2. Preheat the oven to 400F.
3. Place the cocktail tomatoes on a baking sheet, drizzle with olive oil, salt and pepper. Gently stir around with your hands.
4. Roast for 15-20 minutes.
5. Remove from oven and plate to rest.
6. Thirty minutes before baking (and the dough is ready), place a Pizza Stone on the lower third rack or invert a metal pan and place on the rack.
7. Raise the oven temp to 500F for 30 minutes. *if using a Pizza Screen , do not preheat the screen but place the oven rack on the lower third rung.
8. If using the pizza stone or inverted pan, stretch out the dough and place on a flour dusted paddle. If you don’t have a paddle stretch out on a flour/corn meal dusted parchment paper.
9. Stretch the dough into a round, thin crust, leaving the outer edge slightly thicker.
10. Drizzle the Tuscan Herbed Oil over the crust to a 1/2” rim for the crust.
11. Bake on the lower rack for 4 minutes.
12. Remove from oven and top with 2 cups of cheese and roasted tomatoes.
13. Return to oven and bake for an additional 4-6 minutes or until the crust is golden brown.
14. Remove from the oven, top with arugula, prosciutto and remaining cheese.
15. Return to oven for 1 minute (just enough to get the Parmesan to soften slightly).
16. Remove from oven and drizzle additional Tuscan Herbed Oil over top.