So tonight after the gym I decided I was going to cook and I thought hmmm I could make soup but after sweating my ass off in the gym soup just wasn't what I wanted. I thought of making cookies but I don't usually eat my cookies and I was friggin starving tonight. So I thought well hell...yes I actually think the same way I talk...and obviously I write the same way I think and talk...at least I am consistent. Anyway I decided to make pizza. But because its me I couldn't make like traditional pizza I had to make a Food Network Arugula Prosciutto Pizza.



I thought the arugula would add some green leafy vegetables, the pizza would add the carbs and the cheese would add my happiness. Ahh yeah slice of heaven and with red wine I am seriously in a state of perfection and bliss. Yes, that is pretty close to my natural state but this is even one step better.



So lets talk food. I bought my pizza dough from Fresh and Easy and I learned a very valuable lesson the last time I used store bought crust. Let the crust sit out for 20 min or until its at room temperature. It is so much easier to use and roll out. I tried rolling it out last time straight out of the fridge and it was seriously like wrestling with a sumo...ok I don't have any personal sumo wrestling experience but trying to mold that dough was exactly what I thought it would be like.

I have to say I was pretty proud of myself with this dough and it actually rolled out looking pretty much like a round circle and like a pizza should. I however did hit a bump in the road when I put it in the oven as it formed a pizza dough hematoma (aka giant dough bump). So I had to pop it and all was good.

I also couldn't find just arugula at the store so I bought a bag of spinach/arugula and used that and it actually worked really well. I like the contrast of the lemon juice and the salt.

As a side note if you don't have a pizza stone buy one. They are one of my most favorite kitchen accouterments and I have used mine for well pizza but also cookies, biscuits and you name it.

• 1 pound prepared pizza dough, at room temperature
• All-purpose flour, for dusting
• Cornmeal, for dusting
• 4 tablespoons extra-virgin olive oil
• 1 clove garlic, grated
• 1/2 teaspoon chopped fresh rosemary
• Kosher salt and freshly ground pepper
• 1/2 cup part-skim ricotta
• 1 cup shredded mozzarella cheese
• 4 cups baby arugula
• 1 small shallot, thinly sliced
• Juice of 1/2 lemon
• 3 ounces thinly sliced prosciutto
• Shaved parmesan cheese, for topping

Directions