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Brie and Prosciutto Pizza with Arugula


8 ounces pizza dough

8 ounces double cream brie


3 to 4 thin slices prosciutto

2 cups arugula leaves

1 tablespoons extra-virgin olive oil

1 garlic clove, pressed



Prepare the pizza dough as directed in the recipe.

Place the brie in the freezer until it is firm but not solid, about 15 minutes.  Trim off the rind and cut the brie into ¼-inch-thick slices.  Arrange the slices on a waxed-paper-lined pan and refrigerate.

Position one rack in the bottom third of the oven and preheat it to 400°F.  Sprinkle a heavy, large baking sheet lightly with cornmeal (about 1 tablespoon). 

Roll the pizza dough out on a lightly floured surface to a 12-inch round.  Transfer the dough to the prepared sheet.  Distribute the brie evenly on top of the dough. Bake the pizza until the brie melts and the crust is golden brown on the bottom, about 15 minutes.  Transfer the pizza to a cutting board.  Distribute the prosciutto evenly on top of the pizza. 

Toss the arugula with the lemon juice, olive oil, and garlic in a medium-sized bowl.  Top the pizza with the arugula and season with pepper.  Cut into wedges and serve.