INGREDIENTS
4 cups
Baby arugula
1
Fennel, bulb
2 tbsp
Parsley, fresh
1/2
Red onion
1 tbsp
Rosemary, fresh leaves
2 tbsp
Balsamic vinegar
1
package Active yeast
1 3/4 cups
All purpose flour
1
Salt and pepper
1 tsp
Sea salt
1/2 tsp
Sugar
1 tsp
Olive oil
1/2 cup
Italian cheese blend
1
Parmesan reggiano, Fresh
3/4 cup
Water
4 ounces proscuitto, thinly sliced