Editor's note: To make Mario Batali's Prosciutto and Arugula Pizza, use his Pizza Dough recipe .

Ingredients

　　1/4 cup Pomì strained tomatoes

　　1/4 cup shredded fresh mozzarella

　　1/4 cup shredded cacio di Roma

　　1 tablespoon extra virgin olive oil

　　4 thin slices prosciutto

　　12 small arugula leaves, left whole, or 4 to 6 larger leaves, coarsely chopped

　　Spread the tomato sauce evenly over the parbaked pizza crust , leaving a 1/2-inch border. Scatter the cheeses evenly over the sauce. Broil as directed, then drizzle olive oil over the pizza. Drape the slices of prosciutto over the warm pizza and scatter the arugula over the prosciutto. Cut into 6 slices and serve.

　　Reprinted with permission from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner, © 2010 Ecco