2 Serves
88 Mins
On a floured surface, roll out the pizza dough to your desired thickness.
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Vitamin K
159 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
133 µg / 400 µgCalcium
987 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
103 mg / 420 mgPhosphorus
741 mg / 1,250 mgPotassium
808 mg / 4,700 mgSodium
1459 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
19 g / 20 gCholesterol
95 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 gSpread an even layer of tomato sauce over the dough, leaving a small border for the crust.
Sprinkle the mozzarella cheese evenly over the tomato sauce.
Transfer the pizza to a preheated oven at 245°C and bake until the crust is golden and the cheese is bubbling, approximately 12 to 15 minutes.
Remove the pizza from the oven and immediately top with fresh arugula and thin slices of prosciutto.
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