Prosciutto and Pesto Pizza Teri Tsang   From Every Day with Rachael Ray April 2007 MAKES ONE TEN-BY-SIXTEEN-INCH PIZZA Prep Time: 15 min Bake Time: 7 min One-third pizza dough recipe 5 tablespoons store-bought pesto One 3-ounce package thinly sliced prosciutto, torn into pieces 2 to 3 handfuls arugula leaves Freshly grated Parmesan cheese 1. Invert a large baking sheet and place it on a rack in the lower third of the oven; preheat the oven to 500°. Invert a second baking sheet on a work surface and cover it with a sheet of parchment paper. Stretch the pizza dough to fit the parchment paper. Using the back of a spoon, spread the pesto over the dough. 2. Slide the pizza and the parchment from the cool baking sheet to the hot baking sheet in the oven. Bake until golden, about 7 minutes. Top with the prosciutto, arugula and Parmesan, and cut into pieces.

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