Use one of our Forno wood burning ovens to create this light summer pizza.
Basic pizza dough (recipe on previous blog)
Flour, for rolling out dough
Extra virgin olive oil
Thinly sliced prosciutto Fresh arugula, washed
Parmigiano Reggiano shavings
Roll out pizza dough, adding flour as needed to prevent sticking. Drizzle with olive oil and bake directly on stone in wood-burning oven at about 600-700F (300-350C) until crisp and golden-brown on the edges. Remove from oven and top with prosciutto, arugula, and parmigiano. Serve right away.