Heaven on Crust: prosciutto, arugula and parmesan pizza

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 ...

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