Crave Wednesdays: The Peppery Pig

I think meat is seasonal.  Weird right?  It's available year round, but for some reason, certain meats just seem more fitting for some seasons over others.  Like a roast chicken is delightful all the time, but for me, it's a fall food - warm and homey as the weather turns cold.

Prosciutto is a summer meat.  Without question.  It's cool and pairs well with summer melons, or tomatoes and cheese.  While pizza doesn't exactly scream summer, when you top it with a "salad" it gives it a much lighter, summery feel.  Cooking the crust on it's own gives a nice crisp base.  And of course, the prosciutto on top is the perfect warm weather addition.  Far more seasonal than pepperoni.

 The Peppery Pig (From Cooking Light)

1 lb refrigerated pizza dough

1 1/2 Tbsp olive oil
4 oz sliced prosciutto

1/2 cup shaved parmigiana reggiano

4 cups arugula

cracked black pepper

1. Preheat oven to 425. Roll dough into 14 inch circle.  Spread olive oil evenly over dough, leaving 1/2 inch crust. Bake for 15 minutes.
2. Top with prosciutto, cheese, arugula, and black pepper.  Cut into 8 wedges and serve.