Makes 2 10 to 11-inch pizzas
1 recipe Weir Dough for Pizza1 clove garlic, minced2 tablespoons extra virgin olive oil3/4 cup coarsely grated mozzarella, about 3 ounces3/4 cup coarsely grated fontina, about 3 ounces8 cups arugula, ends trimmed8 thin slices prosciuttoShaved Parmigiano ReggianoMake the pizza dough and let rise.
Make the pizza dough and let rise.
Thirty minutes before baking, place a pizza stone or unglazed quarry tiles on the bottom shelf of the oven and set the oven temperature to 500°F.
Combine the garlic and 2 tablespoons olive oil and let stand for 30 minutes. In a bowl, combine the fontina and mozzarella and reserve.
Punch down the dough. On a floured surface, divide the dough into two pieces and form into round balls. Roll one piece into a 10 to 11-inch circle, 1/4" thick. Transfer it to a well floured pizza peel or paddle. Brush the dough to within ½" of the edge with the garlic-infused oil. Sprinkle combined cheese over dough. Slide the pizza onto the pizza stone and bake until golden and crisp, 8 to 10 minutes. Remove the pizza from the oven and top with half of the arugula, spreading evenly. Top with 4 slices prosciutto, Parmigiano and serve immediately.
Continue with the remaining ingredients to make a second pizza.
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