PIZZA WITH ARUGULA AND PROSCIUTTO

"If you spread out refrigerated pizza dough as thinly as possible and bake it in a very hot oven, it bakes up to a crisp-thin crust. Be sure the oven is completely preheated before cooking, and that the dough is cooked all the way to the center before removing it from the oven. If you're serving the pizza to children, omit the arugula and substitute leftover cooked shredded chicken for the prosciutto; just add it on top of the tomatoes so that it cooks with the pizza. This would also be a good choice for people on a low-sodium diet, since prosciutto is high in salt."

1 (10 ounce) package refrigerated pizza dough
1 (14 1/2 ounce) can chopped tomatoes, drained
Salt and freshly ground pepper to taste
1/2 teaspoon dried oregano
1 tablespoon extra virgin olive oil (plus more for drizzling)
1/2 ounce chunk Parmesan cheese
1 teaspoon fresh lemon juice
4 cups baby arugula leaves or coarsely chopped mature arugula
6 slices prosciutto

Preheat the oven to 500 degrees F. Grease an 11x16-inch baking sheet with olive oil.

Unroll the pizza dough on top of the prepared baking sheet. With your fingers, spread the dough thinly and evenly almost to the edges of the pan.

Spread the tomatoes very thinly over the dough, leaving a 1-inch border around the edges. Sprinkle with salt, pepper and oregano. Drizzle the entire pizza, including the edges, with olive oil.

When the oven is completely preheated, bake the pizza until the edges of the crust are golden and the middle is completely cooked, 8 to 10 minutes.

Meanwhile, using a sharp vegetable peeler, shave the Parmesan into thin strips; set aside.

Whisk together 1 tablespoon olive oil and the lemon juice. Season with salt and pepper. Toss arugula in enough of this dressing to lightly moisten it, taste, and add more salt and pepper, if necessary.

Remove the pizza from the oven. Cover it immediately with a layer of prosciutto slices. Top with the dressed arugula and the Parmesan shavings and serve.

Servings: 3 or 4
Adapted from source: The Working Cook: Fast and Fresh Meals for Busy People by Tara Duggan