Seasonal Delight Pizza with Prosciutto & Arugula

1. Spread Tomatoes

Begin by spreading ¼ cup of Pomì strained tomatoes evenly over your parbaked pizza crust, making sure to leave a ½-inch border around the edges.

2. Drizzle Olive Oil

Drizzle 1 tablespoon of extra virgin olive oil over the sauce to add richness and depth.

3. Add Anchovies and Capers

Arrange the anchovy fillets, cut into three pieces each, evenly across the pizza. Sprinkle 1 tablespoon of salt-packed capers, which have been rinsed and soaked overnight, to add a salty, briny flavor.

4. Add Chile

Scatter the thinly sliced red finger chile or serrano chile over the pizza for a bit of heat.

5. Add Mozzarella

Generously scatter ½ cup of shredded fresh mozzarella over the toppings.

6. Broil Pizza

Set your broiler to high and place the pizza under the broiler. Broil until the cheese is melted and bubbly, and the edges of the crust are golden brown. Keep a close eye on it, as broilers can vary in intensity and you don't want to burn your pizza.

7. Cool and Serve

Once done, remove the pizza from the broiler and let it cool slightly before cutting it into slices.