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To create this crowd-pleasing pizza, we’re baking chewy focaccia bread under layers of tomato sauce and a duo of melty cheeses, then top it all with verdant arugula and pleasantly salty prosciutto.
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Place an oven rack in the center of the oven, then preheat to 475°F. Halve the bread horizontally. Peel 2 cloves of garlic; using a zester, finely grate into a paste. If necessary, grate the fontina on the large side of a box grater.In a medium bowl, combine the garlic paste and tomato sauce. Season with salt and pepper.
Line a sheet pan with foil. Place the halved bread on the foil, cut side up. Evenly top with the seasoned tomato sauce, grated fontina, mozzarella (tearing into small pieces before adding), and a drizzle of olive oil. Bake, rotating the sheet pan halfway through, 14 to 16 minutes, or until the bread is lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes, then carefully transfer to a cutting board.
Meanwhile, wash and dry the fresh produce. Roughly chop the lettuce. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce and sliced cucumbers. In a separate bowl, combine the ranch dressing and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Remove the plastic lining between the slices of prosciutto.
Just before serving, add the dressing to the bowl of prepared lettuce and cucumbers. Toss to coat. Taste, then season with salt and pepper if desired. Place the arugula in a bowl. Drizzle with olive oil and toss to coat. Top the baked pizza with the prepared arugula and prosciutto (tearing into pieces before adding). Cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy!
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