Preheat the oven to 200°C. Cut out eight round pizzas (approx. 10 cm in diameter) from the pizza dough, place on a baking tray lined with baking paper and spread with Bresso herbs de Provence. Wash tomatoes and arugula, clean, pat dry, cut tomatoes into thin slices.Spread tomatoes and pine nuts on pizzas, sprinkle with pepper and bake for about 15-20 minutes at 180-200°C. Spread arugula and prosciutto on the hot pizzas and serve.
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