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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F | 2. Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. (Prick any large bubbles with a fork and flatten.) | 3. While crust bakes, shred cheese in a food processor fitted with medium shredding disk (you should have 3 cups). | 4. Remove crust from oven and brush all over with crushed garlic, then sprinkle evenly with cheese. Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. | 5. Remove from oven, then scatter arugula over pizza and drape prosciutto over arugula. Drizzle with oil and coarsely grind pepper to taste. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pizza dough	1	lb		403.4676	0.0	89.7602	2.2667
fontina	3/4		well-chilled	385.11	1.5345	25.344	30.8286
garlic clove	1		forced	403.4676	0.0	89.7602	2.2667
baby arugula	1/4			403.4676	0.0	89.7602	2.2667
prosciutto	1/4		sliced	403.4676	0.0	89.7602	2.2667
extra virgin olive oil				403.4676	0.0	89.7602	2.2667
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.