Ingredients:
All-purpose flour, for dusting
1 (12-ounce) pizza dough (thawed, if frozen)
1 tablespoonextra-virgin olive oil, plus more for drizzling
Kosher salt
1/4 cuppitted green olives, chopped
3 ouncesthinly sliced prosciutto
1 to 2 cupsbaby arugula
1/4 to 1/2 cupsBelGioioso Shaved Salad Blend cheese
Directions:
Heat oven to 350°F. Line a baking sheet with parchment paper.
On a lightly floured work surface and using a lightly floured rolling pin, roll out the dough into a circle or rectangle about ⅛-inch-thick (about a 12-inch circle or a 12- x 10-inch rectangle). Transfer the dough to the prepared baking sheet. Brush dough evenly with olive oil and season with salt. Bake until dough is golden and crisp underneath, about 20 minutes. Transfer to a rack to cool slightly.
Scatter the olives over the flatbread and top with prosciutto and arugula. Finish with cheese and drizzle with more olive oil. Cut into wedges and serve.