Prosciutto Arugula Pizza drizzled with Lemon Oil

1/2 cup Olive Oil
Zest of 1 Lemon
2 cloves Garlic
1 pack Refrigerated Pizza Dough
1/2 cup Flour
Nonstick cooking Spray
2 cups grated Fontina Cheese
1/4 cup grated Parmesan
1/4 lb. sliced Prosciutto
1/4 sliced Red Onion
2 cups Arugula, roughly chopped

Make lemon oil:
In a small saucepan over very low heat, add olive oil, lemon zest and 1 clove of garlic (peeled and smashed). Bring to a slight simmer for 5 minutes, remove from heat and let sit for an hour or so.

Prepare dough:
Heat oven to 500 degrees, lower rack to bottom position.

Let dough sit out at room temperature for 10 min.

Remove from package and roll out on floured surface with a floured rolling pin. Roll to about a 12/14 inch circle.

Spray baking sheet/ pizza pan with cooking spray.

Transfer dough to pan and bake for about 6 minutes on bottom rack, until light brown spots show on top of crust.

Remove crust, brush with some of the lemon/garlic oil, grate remaining clove of garlic over hot crust.

Top with Fontina and then Parmesan, then gently fold Prosciutto all over pizza and top with red onion slices.

Bake for another 6-8 minutes, until top starts to slightly brown.

Remove from oven and top with chopped Arugula, drizzle with another 2 T. of lemon oil.

Slice and Enjoy!


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