Arugula and Prosciutto Pizza

Sweet, Bitter, and Gently Bold

There is a particular kind of pizza that resists the obvious — that asks you to slow down and consider each layer before the next one arrives. This is that kind of pizza. The peppery bite of arugula, the silk of cured meat, the quiet sweetness of ripe pear — all of it landing somewhere between a composed salad and something pulled warm from the oven. It's a dish that rewards a little patience, and a willingness to trust that restraint, in the right hands, is its own kind of abundance.

Ingredients

• 1 frozen gluten free pizza dough, thawed
• 1/4 cups Alessi Pesto
• 7 ounces mozzarella cheese
• 1 firm red pear, sliced
• 1 cup arugula
• 3 ounces prosciutto
• 2 tablespoons Alessi Balsamic Reduction
• 2 tablespoons Alessi White Balsamic Reduction
• Alessi Fresh Black Peppercorns, to taste

Instructions

1. Preheat oven to 450º.
2. Roll out pizza dough and place on a greased cookie sheet. Cook dough for about 7 minutes or until it begins to brown.
3. Remove from oven and brush with pesto, then top with cheese slices, pear, and arugula.
4. Cook for 7 minutes more or until cheese melts.
5. Top with prosciutto and drizzle with both Alessi Balsamic Reductions. Sprinkle with fresh pepper.
6. Serve immediately