Chicken, Arugula, and Prosciutto Pizza

Ingredients

• 1.5 cups arugula 
• 0.5 teaspoon pepper black freshly ground
• 12 ounce chicken breast cutlets 
• 0.5 teaspoon pepper red crushed
• 0.8 cup fontina shredded
• 2 tablespoons thinly garlic fresh vertically sliced
• 0.1 teaspoon kosher salt 
• 1 teaspoon juice of lemon fresh
• 1 tablespoon olive oil extra-virgin
• 1 teaspoon olive oil extra-virgin
• 1 ounce pancetta thinly sliced
• 12 ounces pizza dough fresh refrigerated
• 2 tablespoons cornmeal yellow

Equipment

• bowl
• frying pan
• baking sheet
• oven
• grill pan
• pizza stone

Directions

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450 (keep pizza stone or baking sheet in oven as it preheats).
2. Sprinkle both sides of chicken evenly with black pepper and 1/8 teaspoon kosher salt.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
4. Add chicken to pan; saut 3 minutes on each side or until chicken is done.
5. Let chicken stand 10 minutes, and slice thinly against the grain.
6. Roll dough into a 14 x 9-inch rectangle (or a 14-inch circle) on a lightly floured surface; pierce dough with a fork. Carefully remove pizza stone from oven.
7. Sprinkle cornmeal over pizza stone; place dough on pizza stone.
8. Combine 1 tablespoon olive oil and garlic in a skillet over medium-low heat; cook 2 minutes or just until fragrant, stirring constantly (do not brown garlic).
9. Brush uncooked pizza dough with garlic-oil mixture; sprinkle dough evenly with fontina cheese and crushed red pepper, leaving a 1/2-inch border.
10. Bake at 450 for 4 minutes or until cheese melts. Carefully remove partially cooked crust from oven; arrange chicken on crust, leaving a 1/2-inch border.
11. Bake an additional 5 minutes or until crust is golden and crisp.
12. Place arugula in a medium bowl; drizzle with 1 teaspoon olive oil and lemon juice.
13. Sprinkle with 1/8 teaspoon kosher salt. Toss. Arrange prosciutto evenly over pizza; top with arugula mixture. Slice pizza.
14. Serve immediately.