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1
One hour before baking, preheat the oven to 500 F with a pizza stone on the lower rack.
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2
If baking the pizza on a sheet, put the pan in the preheated oven 30 minutes before baking.
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3
Sprinkle a work surface with flour.
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4
Hold the piece of dough in your hands and add more flour as needed so it wont stick to your hands.
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5
Gently stretch and fold the dough underneath itself to create a ball.
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6
Allow the dough to rest, covered with plastic wrap on the work surface for about 20 minutes.
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7
While dough is resting, mix the shrimp, garlic, chili flakes, pinch of kosher salt, and drizzle of olive oil in a small bowl.
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8
Set aside.
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9
When the dough has rested, flatten it with your hands and use a floured rolling pin to make a crust thats about 1/8 of an inch thick.
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10
Transfer the dough to a pizza peel (if baking directly on stone) or onto a baking sheet.
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11
Spread the marinara sauce on top of the crust so it creates a thin, even layer.
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12
Sprinkle the fresh basil, cheese, shallots, and shrimp all over the pizza.
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13
Lower the oven temperature to 450 F. If using a pizza peel, carefully slide the pizza in the oven onto the stone.
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14
If using a baking sheet, place the baking sheet with the pizza on it into the oven.
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15
Bake for 12-15 minutes, rotating the pizza midway for even cooking.
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16
In the last 1-2 minutes of baking, add the prosciutto to the pizza and continue baking.
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17
When done, remove the pizza from the oven and top with fresh arugula.
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18
Drizzle the top of the pizza with olive oil and serve.
