Favorite and Super Easy 4th of July Recipe

I know most people love to BBQ on 4th of July, but if you're looking for a healthier alternative try my recipe for "Thin Crust Prosciutto and Arugula Pizza." This dish is incredibly delicious and so easy to make! As a side salad, cut up a few slices of tomato and a ball of mozzarella cheese, mix with oil and balsamic vinegar. So good! 

Thin Crust Prosciutto and Arugula Pizza

3 tbsp. of olive oil

Pillsbury brand thin crust dough

marinara sauce (amount to your liking)

Shredded mozzarella 

8 slices of prosciutto 

arugula (amount to your liking)

Directions:

1. Preheat oven. 

2. In the meantime, brush a rectangular metal sheet with about 2 tbsp. of olive oil. Open the dough container and spread out into a thin layer on the metal sheet. Some people like to use a little flour to make the dough less sticky, I prefer olive oil. I can't stress enough that the dough should be room temperature! It will be very hard to roll out cold dough. 

3. Poke dough with a fork once on the sheet. 

4. Spread marinara sauce over the dough. A light layer is fine, but if you love this stuff add a little more. No need to a buy an expensive brand because it all tastes the same on a pizza.

5. Add shredded mozzarella cheese on top of the marinara sauce. You can be generous with the cheese, because this will add more flavor. 

6. Place in the oven for about 10 minutes at 410-420 Fahrenheit depending on the strength of your oven. My oven gets incredibly hot so I keep it at 410. Keep an eye out for burning edges. 

7. Take out the pizza and spread out the slices of prosciutto. Place back in the oven for about 2-3 more minutes.

8. Before serving, sprinkle arugula on top and drizzle with a tbsp. of olive oil.