-
1
Early in the day or even the night before, make the herb oil.
-
2
In a small saucepan over medium heat, combine olive oil, garlic, red pepper flakes and fresh herbs.
-
3
Cook, stirring often, until the herbs are fragrant, about 3-4 minutes, being careful not to burn the garlic.
-
4
Let the mixture cool and then keep it covered in refrigerator.
-
5
Then remove it from the refrigerator and let it sit at room temperature for about 30 minutes prior to using it.
-
6
Preheat oven to 425 degrees F. On a greased baking sheet, stretch dough out to fit pan.
-
7
Brush dough with about 1 tablespoon of the herb oil.
-
8
Bake until crust just starts to turn a light golden brown, about 10 minutes.
-
9
Meanwhile, in a bowl reserve 1 teaspoon of the herb oil and set it aside.
-
10
Combine the remaining herb oil and ricotta cheese in another bowl and mix together.
-
11
Spread ricotta mixture over crust, leaving a 1/2-inch border around the edges.
-
12
Sprinkle mozzarella and parmesan cheeses over ricotta and bake another 10-12 minutes, or until cheese is melted and starts to brown in spots.
-
13
Remove pizza from oven and sprinkle it with prosciutto.
-
14
Cut the pizza into slices.
-
15
In a bowl, toss arugula with remaining 1 teaspoon herb oil and juice from 1/2 of a lemon.
-
16
Season to taste with salt and pepper.
-
17
Scatter dressed arugula over pizza and serve.
