While it's not your standard cheese and tomato pie, this pizza is an elegant and refreshing rendition of the American staple. Don't be overwhelmed by the greens — there's a decadent and gooey surprise underneath.
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*Note: Place the mozzarella in the freezer for 1/2 an hour to grate it more easily.
Preheat the oven to 375 degrees.
Using a dash of the olive oil, lightly grease a rectangular baking sheet.
Sprinkle a little flour on the ball of pizza dough and start to knead it on a well-floured cutting board. Roll out the dough with the butt of your palm, starting in the middle and smoothing it out to the edges, making sure that the edges all remain equal in thickness. When the dough is about 6 to 7 inches in diameter, pull up one side of the edges with your hands and gently shape the dough into a rectangle. Place the dough onto the baking sheet, stretching the corners carefully so that it fits the entirety of the baking sheet. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper, to taste.
Bake the dough in the oven until the edges start to turn light golden brown, about 10 minutes. Take the dough out of the oven, turn the oven to broil, and sprinkle the cheese on top of the dough. Broil until the cheese is bubbling and the edges of the dough are a deep golden brown, about 5 more minutes.
Remove the dough from the oven and place an even layer of the arugula on top, leaving about a 1/2-inch for the crust. Tear off pieces of the prosciutto and distribute evenly on top of the arugula, layering them as you place them and twisting just as you release, so that they resemble rose buds.
Drizzle the remaining olive oil and juice of the lemon evenly on top of the pizza, and season with salt and pepper, to taste. Cut into equal squares and serve.