This, my friends, is pizza the way it was meant to be: I first tried this delicious combination in a small trattoria in Turino Italy. The crust was thin, crispy and warm. The flavors and textures of the uncooked toppings mixed PERFECTLY together: paper-thin slices of rich, salty prosciutto, generous shavings of parmigiano-reggiano, crisp, peppery arugula, a drizzle of olive oil, and fresh ground pepper. If I’m ever lucky enough to see a similar menu item stateside, I plead with my fellow diners to split it with me. Most people aren’t into it. Maybe the arugula and prosciutto turns them off. Or the fact that this isn’t anything close to…