chicken, arugula, and prosciutto pizza

How To Make chicken, arugula, and prosciutto pizza

• 1

  Place a pizza stone or heavy baking sheet in the oven. Preheat oven to 450 degrees (keep pizza stone or baking sheet in the oven as it preheats).
• 2

  Sprinkle both sides of chicken evenly with black pepper and salt. Heat a grill pan over medium high heat. Coat pan with cooking spray. Add the chicken to thepan; saute 3 minutes on each side or until the chickenis done. Let the chicken stand 10 minutes, and slice thinly against the grain.
• 3

  Combine 1 tablespoon extra virgin olive oil and 2 tablespoons thinly vertically sliced fresh garlic in a skillet over medium-low heat; cook for 2 minutes of just until fragrant, stirring constantly (do not brown the garlic).
• 4

  Roll the dough into a 14 x 9 inch rectangle or a 14 inch circle on a lightly floured surface; pirce dough with a fork. Brush the uncooked pizza dough with the garlic-oil mixture. Sprinkle dough evenlyu with the fontina cheese and crushed red pepper, leaving a 1/2 inch border. Carefully remove the pizza stone from the oven. Sprinkle corn meal over the pizza stone; place the dough on the pizza stone.
• 5

  Bake at 450 degrees for 4 minutes or until the cheese melts. Carefully remove the partially cooked crust from the oven; arrange the chicken on the crust, leaving a 1/2 inch border.
• 6

  Bake an additional 5 minutes or until the crust is golden and crisp.
• 7

  Meanwhile, place arugula in a medium bowl; drizzle with 1 teaspoon olive oil and lemon juice. Sprinkle with 1/8 teaspoon kosher salt. Toss.
• 8

  Arrange the slice prosciutto evenly over the golden brown pizza; top with arugula mixture. Slice the pizza. Serve immediately.
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