Prosciutto and Arugula

This flavor combo is a family favorite. In fact, we competed with a pizza just like this at the 2018 Caputo Cup pizza competition in New Jersey. Unlike many Italian and American pizzerias, which add the prosciutto after the pizza comes out of the oven, we parcook the prosciutto and add it to the pizza before the bake, so that it gets crispy, with an intensified, salty flavor.