Ingredients
2
10-ounce cans refrigerated pizza dough
4
tbsp extra-virgin olive oil
16
thin slices prosciutto (about 6 ounces)
2
cups (packed) arugula leaves
2
cups fresh Parmesan shavings (about 4 ounces)
Directions
1.
Preheat oven to 500°F. Flour 2 large baking sheets. Unroll each pizza dough on work surface.
2.
To make round pizzas: Cut corners off dough, forming total of two 10-inch rounds.
3.
To make rectangular pizzas: Cut each crosswise in half to make total of four 8x5-inch rectangles.
4.
Arrange on prepared sheets. Drizzle each round pizza with 1 tablespoon olive oil or each rectangular pizza with 1/2 tablespoon olive oil. Bake until crusts are brown, about 8 minutes. Using metal spatula, loosen crusts from baking sheets. Cut round pizzas in half. Transfer pizza crusts to plates. Top each with prosciutto, arugula, and Parmesan, dividing equally. Drizzle each with 1/2 tablespoon olive oil and serve immediately.
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