Asparagus Goat Cheese Pizza with Prosciutto & Arugula

This is hands down my new favorite pizza. It's so simple and insanely delicious. I love the prosciutto on top, but you could totally skip it if you want to keep this vegetarian (or serve it on the side if you're having people over and let them add it or not - it goes on after it comes out of the oven so it's super easy to leave it off!).

This meal comes together in 20 minutes, uses store bought pizza dough, and requires no fancy equipment - just a rimmed baking sheet to bake the pizza. The key is to bake the pizza in the lower most part of the oven possible - so before you preheat your oven, adjust a rack to the lowest level. You're also going to put a good amount of olive oil on the pan before you spread out the pizza dough, which helps the bottom of the pizza crisp up without needing a super hot or fancy pizza oven!

This pizza serves 2 really hungry people, or up to 3 or 4 if it's a less hungry crowd (or if you're serving it with something else, like a salad). I use regular store bought pizza dough here, but most stores these days also sell gluten free pizza dough - this recipe works just as well with store bought GF dough!

Make sure you put the pizza dough in the fridge the night before or morning of if yours is frozen, and you'll want to take it out of the fridge an hour or two before you start cooking to let it come to room temperature. I take it out of the plastic and let it sit on a flour-dusted cutting board.