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Pizza with Parmigiano Reggiano, Parma Ham, and Basil

This sophisticated take on cheese pizza lets the savory flavor of Parmigiano Reggiano shine. This pizza comes together quickly: Just grate the cheese, then finish with some quickly-torn greens, slices of silky Parma ham, and a generous glug of good olive oil. Use pre-made dough and it's the perfect no-fuss weeknight dinner.
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Ingredients
  

  • Pre-made pizza dough
  • 3-4 tablespoons tomato puree
  • 4 ounces cherry tomatoes halved
  • 3 tablespoons mascarpone cheese
  • 2 handfuls of basil or spinach torn roughly
  • ⅓ cup grated Parmigiano Reggiano
  • 6 slices Parma ham
  • 1 handful arugula leaves
  • ¼ cup shaved Parmigiano Reggiano
  • Extra virgin olive oil for drizzling

Instructions
 

  • Preheat oven to 450°F. Shape pizza dough (store-bought, or your favorite homemade recipe) into a thin, round base. Transfer to a pizza stone or baking tray.
  • Spread a thin layer of tomato sauce over the pizza base, leaving a small rim of sauce-free dough. Top with cherry tomatoes, small dollops of mascarpone, and a small handful of basil leaves. Sprinkle with the grated Parmigiano Reggiano.
  • Bake in the oven for 12-15 minutes, until golden and the base is cooked through. Top with arugula and the remaining basil.
  • Drizzle over a little olive oil and top with Parma ham and the shaved Parmigiano Reggiano. Grate over more Parmigiano Reggiano as desired.