Pesto Pizza with Arugula and Prosciutto
Ingredients
- 1/2 tsp. active dry yeast
- 3/4 c. warm water (not lukewarm)
- 2 c. all-purpose flour, plus more for dusting
- 1/2 tsp. kosher salt
- 3 tbsp. olive oil, plus more for the bowl and baking sheet
- 12 oz. fontina cheese, shredded
- 1/2 c. pesto
- 1 c. ricotta cheese
- 2 c. baby arugula
- 1 c. button mushrooms, thinly sliced
- 1 lemon
- Olive oil, for drizzling
- Kosher salt and black pepper, to taste
- 3 to 4 ounces prosciutto, torn
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