White Pizza with Parma Ham and Arugula

Preheat the oven to 230 degrees. Cover the baking trays with parchment paper.

Place the pizza dough pieces on the prepared baking sheets and brush the dough generously with the olive oil.

Cut the fontina and mozzarella into small cubes. Spread evenly on the pizza bases.

Put the 1st baking sheet in the 230 °C oven on the lowest rack and bake the pizza until the cheese bubbles big.

In the meantime, rinse the arugula, dry on paper towels, remove coarse stems and roughly chop the leaves.

Take out the 1st pizza and immediately put the 2nd pizza in the stove form. Spread one unit of the arugula evenly over the 1st pizza, drizzle with a tiny bit of olive or truffle oil, season with freshly ground pepper and loosely top with half of the Parma ham slices. Proceed with the 2nd pizza on the spot. Serve the pizzas on the spot.

Serve with an arugula or other salad.

Tip: Use your favorite ham – then your dish tastes twice as good!

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