Ingredients
3/4 cup heavy cream
4 ounces grated fontina cheese
4 ounces grated mozzarella cheese
1 ounce grated parmesan cheese
1 pinch kosher salt
1 pinch black pepper
1 tablespoon olive oil
2 teaspoons lemon juice
4 cups baby arugula
4 ounces proscuitto, thinly sliced
2 12 inch pizza dough rounds
Preparation
heat oven to 500-550 degrees, highest setting, with pizza stone in middle
whip cream unit it holds stiff peaks, fold in grated fontina, salt, and pepper
stretch pizza dough into approximately 12 inch rounds, keeping the dough surface floured. allow dough to rest for a minute or 2
spread corn meal on the peel to keep pizza dough from sticking
place pizza round on the peel
working quickly, spread thin layer of whipped cream/fontina/salt/pepper on dough surface, add layer of proscuitto, and add mozzarella and parmesan cheese over top
slip pizza off peel onto pre-heated baking stone
bake 10-12 minutes, monitor crust-edge to judge done-ness
mix olive oil, lemon juice and pinch of salt together in medium bowl
add arugula and lightly toss to coat with dressing
remove pizza when done and allow to cool for about 2 minutes
