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1
For the dough, in the bowl of an electric mixer, combine the warm water with the yeast and agave syrup.
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2
Let the yeast dissolve, about 3 minutes.
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3
Fit the electric mixer with a dough hook and add in the flour, salt, and olive oil.
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4
Mix on medium-low speed for about 10 minutes, adding more flour if the dough sticks to the sides of the bowl.
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5
Transfer dough to a floured surface and knead by hand about 10 times.
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6
Form the dough into a ball and transfer to a bowl greased with olive oil.
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7
Cover with a clean kitchen towel and let rise at room temperature for 30 minutes.
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8
Use dough immediately or cover in plastic wrap and refrigerate for up to 1 day.
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9
Meanwhile, make the arugula pesto.
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10
In a food processor, pulse the garlic a few times so it is minced.
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11
Add in the arugula and pulse a few more times.
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12
With the motor running, stream in the olive oil.
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13
Add in the walnuts, parmesan cheese, and season with salt and pepper.
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14
(I under-salted a bit because the cheese and prosciutto are salty.)
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15
Preheat the oven to 500 degrees F. If your dough has been in the refrigerator, let it rest at room temperature for 15 minutes.
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16
Stretch the dough by hand into a 13 X 5 inch pizza pan.
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17
Spread the pesto evenly (you might have extra pesto).
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18
Top with the cheeses and prosciutto.
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19
Bake for about 12 minutes until crust is crisp and cheese is beginning to brown.
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20
Makes one 13 x 5 inch round pizza.
