Heirloom Tomato Summer Pizza

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Prep: 20 min
Cook: 22 min
Ready In: 42 min

“Create this delicious pizza worth sharing. With prosciutto, colorful tomatoes, and Carapelli Extra Virgin Olive Oil, it's the perfect summer meal for friends and family alike.” - by Carapelli® Extra Virgin Olive Oil

Ingredients

1 1/2 tablespoons Carapelli® Organic Extra Virgin Olive Oil
1 pound frozen pizza dough, thawed, or fresh pizza dough
1 tablespoon cornmeal
1/4 cup pizza sauce
1 cup shredded provolone or mozzarella cheese
6 thin slices prosciutto, torn into pieces
2 medium tomatoes (or more as needed) preferably a mix of colorful heirloom tomatoes
1/2 cup packed baby arugula
1/2 teaspoon Carapelli® Organic Extra Virgin Olive Oil

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Directions

Heat oven to 400 degrees F. Roll dough out on a floured surface to a 10- to 12-inch circle. Sprinkle cornmeal over center of a large baking sheet or in a 12-inch pizza pan; transfer dough to baking sheet.
Open bottle of Carapelli. Pour out a little bit into a plate for dipping while you cook. Yum.
Brush 1 1/2 tablespoons of the oil evenly over dough. Spread pizza sauce evenly over dough to 1/2 inch from edge. Top with cheese and prosciutto. Maybe hold some cheese and prosciutto aside too. You know, for snacking.
Slice tomatoes thinly; shake each slice to discard excess seeds and juices. Arrange in a single layer over cheese.
Bake 20 to 22 minutes or until crust is deep golden brown and cheese is melted. Meanwhile, place arugula in a small bowl. Drizzle remaining 1/2 teaspoon oil over arugula; toss to coat. Sprinkle over pizza just before serving.