Name: Prosciutto, Shallot, and Arugula Pizza
Prep time: 150 min
Cook time: 30 min
Total time: 180 min
Yield: 1 14 inch pizza with dough left over for a second 14 inch pizza
Ingredients: 1 envelope instant dry yeast; 1 1/2 cups warm water; 1 teaspoon sugar; 2 teaspoons salt; 2 Tablespoons olive oil; 3 1/2 cups bread flour; 2 ounces prosciutto; 1 tablespoon butter; 1 large shallot (sliced-when sliced it will form rings, try to separate these rings); 1 Tablespoon cornmeal; 1 Can/jar of pizza sauce (our favorite is Muir Glen Organic); 2 ounces goat cheese; 1/4 cup mozzarella cheese; 1/4 cup shredded parmesan cheese; 2 handfuls of arugula leaves