Fig and Prosciutto Pizza
Notes: To make crusts up to 1 day ahead, bake, cool, and wrap airtight.
Source: Sunset Magazine
Ingredients
- package active dry yeast
- teaspoon salt
- extra-virgin olive oil
- About 3 cups all-purpose flour
- pound thinly sliced prosciutto
- ripe figs, stems trimmed, rinsed and quartered
- arugula, stems trimmed, rinsed and drained
- tablespoons coarsely chopped fresh rosemary leaves
- Fresh-ground pepper