1 lb. prepared pizza dough
4 Tbsp. extra-virgin olive oil
1 cup marinara sauce
1 medium onion, halved and thinly sliced
4 oz. thinly sliced prosciutto
1/4 tsp. crushed red pepper
1 cup shredded mozzarella cheese
2 cups Taylor Farms Arugula
1 cup cherry tomatoes, halved
Preheat oven to 450°F. Coat a large baking sheet with cooking spray or sprinkle cooking stone with flour.
Roll out dough on a lightly floured surface. Transfer to the baking sheet or cooking stone and add marinara sauce. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium heat and sauté crushed red pepper and onion.
Spread the onion mixture evenly over the entire pizza and top with cheese and prosciutto. Bake until crust is golden and the cheese is melted, 8 to 10 minutes. Remove from the oven and top with arugula and tomato. Cut and serve.
Enjoy your fresh arugula and tomato pizza.