
OK fine. That's not prosciutto. We had leftover salami so we used it. Use either one, or even strips of smoked ham. There's such a small amount of meat on each, it's not likely to matter that much.
If you're not familiar with arugula, it's not your basic lettuce. A basic lettuce, like iceberg, would be lame on pizza. Don't do that. People will cry for you. Arugula has a peppery bite. Makes things interesting.
My English teacher hated that word. Interesting. So I feel self-conscious every time I use it. Like I'm being pathetic and unimaginative.
Anyway, if you add fresh basil leaves also, and even just a teeny amount of red chili flakes, it's just enough exhilaration without the bother of climbing on a roller coaster.

Above is the pizza before the greenery. See - not much meat.
Here's an overview of the method to get this extremely thin and crispy-crusted pizza, using the grill.
Get some really thin store-bought crusts. We used something we've never seen before - Golden Home Ultra Thin Pizza Crust - purchased at the former Bigg's, now Remke's, in Hyde Park Square (Cincinnati).
Preheat your grill on a low setting.
Put a thin coating of pizza sauce on the crust, cover with cheese, then distribute tomatoes, cut in half (so they won't squirt hot tomato juice in your mouth when you bite into it).
Place on the grill for a couple of minutes, then check the bottom of the crust. If it's starting to crisp and burn before the cheese melts, place a heat-safe pan or ceramic tile under the pizza and close the cover until the cheese melts. Or if you don't have anything to place under the pizza, remove the pizza and place it pizza under your oven broiler to finish it.
Remove from grill (or oven) when finished cooking, and place on a cutting board. Add arugula, meat, parmesan cheese, and red chili flakes, if using.
Pizza with Arugula, Cherry Tomatoes, and Prosciutto
Compliments of JennaDish
Adapted from Cook this Not That: 350-Calorie Meals by Zinczenko & Goulding
MAKES TWO 12" PIZZAS
2 thin crust, 12" prepared crusts (I used Golden Home Ultra Thin crusts from Bigg's/Remke)
1 cup your favorite healthy pizza sauce
1 1/2 cups shredded part-skim mozzarella
2 cups cherry tomatoes (we cut them in half)
2 cups arugula
Basil leaves, torn (optional)
6 slices prosciutto, cut or torn into thin strips (substitute ham - less salt and lower cost)
Shaved Parmesan
Red chili flakes, optional
For the grill:
Preheat your grill on a low setting.
For each pizza, use 1/2 the listed amount of each ingredient. Put a thin coating of pizza sauce on the crust, cover with cheese, then tomatoes cut in half (so they won't squirt hot tomato juice in your mouth when you bite into it).
Place on the grill for a couple of minutes, check the bottom of the crust. If it's starting to crisp and burn before the cheese melts, place a heat-safe pan or ceramic tile under the pizza and close the cover until the cheese melts. Or if you don't have anything to place under the pizza, place the pizza under your oven broiler to finish it.
Remove from grill (or oven) when finished cooking, and place on a cutting board. Add arugula, meat, parmesan cheese, and red chili flakes, if using.
For the oven:
Preheat oven to 425oF (or according to your crust instructions). For each pizza, distribute 1/2 the sauce (should be thin layer), sprinkle evenly with 1/2 the mozzarella cheese, and cover with 1/2 the cherry tomatoes.
Bake until cheese is melted, about 10 minutes. Placing directly on rack will yield a crisper crust, but be careful about dripping cheese on the bottom of the stove. Otherwise, use a baking sheet.
Remove pizza to a cutting board and immediately top with 1/2 the arugula (will wilt from heat), and 1/2 the prosciutto (or meat) and parmesan cheese to taste. If you have a block of parmesan, shave it thinly with a vegetable peeler right onto the pizza.