Gorgonzola, Prosciutto And Sticky Balsamic Pizza - cooking recipe

Ingredients

None None FOR THE PIZZA DOUGH
1 2/3 cups bread flour or all-purpose flour
1 tsp active dry yeast
1 tsp sugar
1 tsp fine table salt
1 tbsp olive oil
None None FOR THE TOPPING
2/3 cup bottled tomato pasta sauce
1/4 cup finely grated Parmesan cheese
1/2 cup finely grated mozzarella cheese
2 oz gorgonzola cheese, crumbled
2 oz thinly sliced prosciutto
1/4 cup balsamic vinegar
1 1/2 tbsp lemon juice
1 tbsp light brown sugar
1 cup baby arugula leaves

Preparation

For the pizza dough, combine flour, yeast, sugar and salt in medium bowl. Stir in oil and 1/2 cup warm water to mix to a soft dough. Knead dough on floured surface about 10 mins or until smooth and elastic. Place dough in large oiled bowl; cover. Let stand in a warm place about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.
Preheat the oven to 450\u00b0F. Oil two baking or pizza pans; place in heated oven.
Divide dough in half; roll each half on floured surface into a 12-inch round. Place on heated pans.
Spread crusts with sauce; top with cheeses and prosciutto.
Bake about 15 mins or until crusts are browned and crisp.
Meanwhile, combine vinegar, 1/4 cup water, lemon juice and sugar in small saucepan. Stir on medium heat, without boiling, until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until syrup thickens slightly.
Serve pizzas topped with arugula and drizzled with syrup.