Shrimp and Prosciutto Pizza with Fresh Arugula

One hour before baking, preheat the oven to 500 F with a pizza stone on the lower rack. If baking the pizza on a sheet, put the pan in the preheated oven 30 minutes before baking.

Sprinkle a work surface with flour. Hold the piece of dough in your hands and add more flour as needed so it won’t stick to your hands. Gently stretch and fold the dough underneath itself to create a ball. Allow the dough to rest, covered with plastic wrap on the work surface for about 20 minutes.

While dough is resting, mix the shrimp, garlic, chili flakes, pinch of kosher salt, and drizzle of olive oil in a small bowl. Set aside.

When the dough has rested, flatten it with your hands and use a floured rolling pin to make a crust that’s about 1/8 of an inch thick. Transfer the dough to a pizza peel (if baking directly on stone) or onto a baking sheet. Spread the marinara sauce on top of the crust so it creates a thin, even layer. Sprinkle the fresh basil, cheese, shallots, and shrimp all over the pizza.

Lower the oven temperature to 450 F. If using a pizza peel, carefully slide the pizza in the oven onto the stone. If using a baking sheet, place the baking sheet with the pizza on it into the oven. Bake for 12-15 minutes, rotating the pizza midway for even cooking. In the last 1-2 minutes of baking, add the prosciutto to the pizza and continue baking.

When done, remove the pizza from the oven and top with fresh arugula. Drizzle the top of the pizza with olive oil and serve.