1/2 cup balsamic vinegar
1 batch of your favorite pizza dough
1 Tablespoon extra virgin olive oil
6 oz. fresh mozzarella, torn into pieces
4 to 6 thin slices of prosciutto (about 2-3 oz.)
salt and pepper to taste
1 cup fresh arugula
Place balsamic vinegar in a small skillet or saucepan and cook over medium heat, stirring occasionally, until it bubbles and reduces to a thick, syrup-y consistency, about 7-10 minutes. Remove from heat and set aside. The balsamic reduction will continue to thicken a bit as it cools.
Heat oven to 500 degrees.
Roll or stretch out pizza dough on a floured surface.
Top the pizza dough with a drizzle of olive oil, followed by the torn mozzarella cheese, then the prosciutto, and a pinch of salt and pepper.
Slide pizza into the hot oven and bake until pizza is lightly browned and crispy. The baking time will vary depending in your oven and the size of the pizza, so keep an eye on it.
Use a pair of tongs to carefully pull the finished pizza out of the oven and onto a wire cooling rack. Let cool for 5-10 minutes, then transfer to a cutting board.
Top pizza with fresh arugula and a drizzle of your balsamic reduction. Slice and serve immediately.