There are many recipes out there for this refreshing, summery pizza featuring arugula, prosciutto, and shaved Parmesan as toppings; this is our version. With its chewy-crisp crust, enticing blend of cheese and meat, and a generous helping of "tossed salad" on top, this pizza is a light and tasty treat.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all of the dough ingredients — by hand, mixer or bread machine set on the dough cycle — to make a soft, smooth dough.
Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise until it's very puffy, about 60 minutes.
Divide the dough in half, and shape each half into a 14" oval on a piece of parchment. If the dough fights back, cover and let it rest for 10 minutes, then resume shaping.
Allow the dough to rise, covered, until it's noticeably puffy, about 60 to 90 minutes.
Place a pizza stone in the center of your oven, and preheat the oven to 450°F. Or place the crusts with their parchment on baking sheets.
Use a peel to transfer the dough, parchment and all, to the pizza stone. Or place the pans in the oven. If you're using a stone, you'll probably have to bake the crusts one at a time.
Bake the crusts until they begin to brown around the edges, about 8 minutes. Remove them from the oven, and top with the grated Parmesan, prosciutto, and shallot.
Return the pizzas to the oven, and bake for another 10 minutes, until their crust is nicely browned, both top and bottom, and the cheese is melted.
Remove the pizzas from the oven and top with a handful of the seasoned arugula, and shaved Parmesan.
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