Photo by Brannon Conza

A pizza stone is a flat piece of earthenware that is used to evenly distribute heat to baked goods, like pizzas.  I was a little intimidated when I first got mine, but it didn’t take long for me to fall in love.  While it’s not a necessary tool for making pizzas at home, it definitely helps create a more pizzeria-style product.  If you don’t have a pizza stone, preheat a flat cookie sheet and use that instead.

Makes 1 pizza

½ lb whole wheat pizza dough
4 cups Arugula
2 cups Provolone cheese, shredded
2-3 oz Prosciutto, thinly sliced (enough to cover most of pizza)
1 medium tomato, chopped
¼ cup toasted pine nuts, optional
Juice of ½ lemon
1-2 tbsp olive oil

Preheat pizza stone to 500˚.

Roll pizza dough out to about 13” diameter, or desired thickness.  Top dough with provolone cheese, and then sliced of prosciutto.  Place pizza on stone and bake for 8-10 minutes, until cheese is bubbly and crust is lightly golden.

Meanwhile, prepare the arugula by tossing it with lemon juice, olive oil and a sprinkle of salt.

Remove pizza from oven.  Top with dressed arugula leaves, chopped tomato, and pine nuts.