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1.
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Preheat oven to 450.2.
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Combine first 3 ingredients in a medium bowl; let stand 5 minutes or until bubbly.
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Stir in 4 teaspoons oil.
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Weigh or lightly spoon flour into a dry measuring cup and spoons; level with a knife.
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Add flour, 1/4 teaspoon salt, and pepper to yeast mixture, stirring until a soft dough forms.
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Turn dough out onto a lightly floured surface; knead until smooth and elastic (dough will be soft and tacky).3.
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Place dough in a large bowl coated with cooking spray, turning to coat top.
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Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size.
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Punch dough down; cover and let rest 5 minutes.4.
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Coat an 11 x 7-inch glass or ceramic baking dish with 2 teaspoons oil.
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Press dough into pan; cover and let rise 30 minutes or until puffy.
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Sprinkle dough with 1/4 teaspoon salt, walnuts, onion, prosciutto, and thyme.
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Bake at 450 for 18 minutes or until crust is golden and edges are crisp.5.
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Place arugula in a bowl; drizzle with remaining 1 tablespoon oil and lemon juice, tossing to coat.
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Turn bread out onto a clean work surface, and slice crosswise into 4 rectangles.
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Top each rectangle with about 1/2 cup arugula mixture and 1 tablespoon shaved Parmesan cheese; sprinkle evenly with remaining 1/8 teaspoon salt.
