Salty from the prosciutto and kalamata olives, this pizza is bright and fresh with the addition of fresh arugula, and rich with the flavor of roasted garlic. The majority of the toppings are added after the pizza is finished baking, which keeps them from becoming greasy or wilted and instead allows the flavors to shine through.
- 2 12” Pastorelli Ultra-Thin Pizza Crusts
- 8 oz Pastorelli Italian Chef Pizza Sauce
- Ball Buffalo Milk Mozzarella
- 4 oz thinly sliced Prosciutto di Parma
- 10-12 pitted Kalamata Olives
- Handful Arugula
- 2oz Pecorino Romano Cheese (more for serving)
- 2 tsp Olive Oil
- 1 head of garlic
For the Roasted Garlic:
Preheat Oven to 400°F. Peel the outer papery layers of the garlic bulb, leaving the skins of the individual cloves intact. With a sharp knife, cut about ¼-1/2 inch off the top of the garlic bulb, leaving the individual cloves exposed. Put the head of garlic on a square of aluminum foil and drizzle with olive oil. Wrap the garlic in the foil and place on the top rack in the hot oven for 30-45 minutes while you prepare the rest of the pizza.
For the Pizza:
With a sharp knife, thinly slice the mozzarella cheese, into about 12 discs. Set aside and halve the olives. Using a rubber spatula, spread the pizza sauce evenly onto the two pizza crusts. Arrange the pieces of mozzarella and olives on the pizza.
Place pizza on the center rack and bake for approximately 6-10 minutes or until crust is golden brown on the edges and crisp underneath. For softer crust, place on a baking sheet. Longer cooking time may be necessary if using a baking sheet or pizza stone. Check often as ovens may vary.
When the pizza and garlic have finished cooking, pull from oven. Allow the garlic to cool, while you tear the prosciutto into 2-inch pieces and arrange on the pizzas. Using a small fork or your fingers, pull the roasted garlic cloves out of the skins and place on pizzas. Finish by topping with fresh arugula and shaved Pecorino Romano.