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Preheat oven to 450 degrees.
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. Bake until puffed and lightly crisped on the bottom, about 8 to 10 minutes.
Meanwhile, heat oil in a large non-stick skillet over medium heat and sauté crushed red pepper and onion. Remove skillet from heat and add the pesto to the pan, stirring with a spoon to combine. Then, spread the mixture evenly over the entire pizza and top with tomatoes, cheese and prosciutto.
Bake until crust is golden and the cheese melts, about 8 to 10 minutes. Remove from oven and top with arugula. Cut and serve.