I’m not much of a baker, so I stick to other peoples’ instructions when it comes to anything made with flour. In the case of my go-to homemade pizza dough, Jane Thornby makes it super easy on me with her recipe from “What to Cook and How to Cook It”. It’s so simple, but it makes some bomb non-greasy dough for thin crust-loving folks like myself.

Measuring cup from Anthropologie courtesy of my dearest friend Deanna. Read about her Vietnam adventures here.

As far as our toppings, we like to go outside of the basic pepperoni, combo and margarita toppings when we’re not ordering takeout.

Enter prosciutto and arugula.

Matt has an odd obsession with arugula and I like to think of prosciutto as arugula’s long lost brother. The flavor combo they make when mixed together is anything but heaven in your mouth. Then you add cheese and we’re talking pure foodgasm.

I like to put some arugula on before baking and save the prosciutto and the bulk of the arugula for post-baking toppings so they maintain their fresh flavor.

Toppings

Prosciutto
Arugula
Cherry tomatoes
Ricotta, goat or feta cheese
Homemade red sauce (also from the cookbook)