Modern
Light, fresh, and elegant—a modern Italian classic. Fun fact: Prosciutto dries out completely in heat—always add it after baking while the pizza is still hot enough to slightly warm the meat. The peppery arugula wilts just slightly on the hot surface, which is perfect.
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Ingredients
Preparation
Before baking
AI photo
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Drain mozzarella and halve cherry tomatoes. Wash and dry arugula.
- 2
Spread the measured olive oil on the stretched dough, leaving the rim plain.
- 3
Spread measured cherry tomatoes and mozzarella evenly on the base.
- 4
Bake at the temperature and time appropriate for your dough and oven, until the rims are well baked and the cheese melts.
After baking — finish
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Finally, add measured prosciutto, arugula, and Parmesan.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
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