INGREDIENTS
6 oz
Prosciutto
1
bunch Arugula
6 tbsp
Fig spread or jam
1/2 tsp
Active dry yeast
2 cups
All-purpose flour
1
Black pepper, Freshly ground
1/2 tsp
Kosher salt
1
Kosher salt
3/8
Scant cup Olive oil
12 oz
Mozzarella, fresh thin
1 cup
Parmesan