Make or buy dough.
Generously dust a pizza peel or a rimless sheet pan (cookie sheet) with flour. On a lightly floured work surface, and with floured hands, pat out 1 ball of the dough, stretching gently and turning, into a round about 10 inches in diameter and 1/4 inch thick, leaving the edges of the round slightly thicker. Gently slide the peel under the round of dough.
Arrange about one-fourth of the mozzarella slices on the dough round. Evenly spread about 1/3 cup of the onion slices over the cheese. Add a grinding of black pepper and drizzle with 1 1/2 teaspoons of the olive oil.
Open the oven door. Guide the peel onto the pizza stone, tilting the peel and gently shaking it so the pizza slowly slides off the peel and onto the center of the preheated stone. Close the oven door and bake the pizza for 6 to 8 minutes, until the crust is browned and crisp.
When the pizza is ready, open the oven door, carefully slide the peel under the pizza, retrieve the pizza from the oven, and slide it onto a cutting board. Top the pizza with 1 cup of the arugula leaves and grate about 1 tablespoon of Parmigiano-Reggiano cheese over the top. Arrange 1 or 1 1/2 slices of prosciutto, torn into strips, on top of the arugula. Cut the pizza into wedges using a pizza wheel or kitchen scissors to serve.
Repeat steps 2, 3, 4, and 5 with the remaining dough and topping ingredients. Pizzas can be served as they are ready or all at once. If you have a second oven, you can keep the pizzas warm on baking sheets at 250°F until you are ready to serve them all at once.
PIZZA EQUIPMENT: The pizza stone approximates the radiant heat of the brick-lined ovens in professional bakeries. It is preheated so that the pizza is immediately cooking without rising. The peel is that long-handled spatula (a very large one!) that professionals use to slide the unbaked dough onto the preheated pizza stone. Both a pizza peel and the stone are excellent tools.
Reprinted with permission from ©Sur la Table, Inc. Things Cooks Love, recipes by Marie Simmons, published by Andrews McMeel Publishing click for book review
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