A recipe by Julie Van Rosendaal
Preheat the oven to 450˚F. If you like, divide the dough in half; roll or stretch it out with your hands to make one or two pizza crusts. Place on a parchment-lined sheet.
Spread with crushed tomatoes and sprinkle with grated mozzarella, and drape over the sliced prosciutto. Drizzle lightly with olive oil. Bake for 15 minutes, or until bubbly and golden. Scatter fresh arugula overtop, and shave over ribbons of Parmesan with a vegetable peeler before serving.