- Ingredients: Italian extra virgin olive oil, 1 bunch (fresh rosemary, to taste),kosher salt, freshly cracked black pepper, sliced prosciutto di parma, 1 bunch of arugula and lemon juice.

- Method:

• Drizzle Italian EVOO onto a non-stick pan. Spread into an even layer with your hands. Take 1 disc of dough and stack with a second disc. Spread a little but do not stretch. The dough needs to be gently. If you overstretch, you will waste your time.
• After a few minutes, lift gently pull, flop the dough and stretch toward all edges of the pan. It will not reach the edges just yet. Let it rest for a few minutes again. Stretch to the edeges. If it doesn't want to go, give it more time - it needes time to rest if it stretches pull it to the edeges of the pan.
• Once it can reach the edges, carefully and quickly flip the dough so the oiled side is up. Stretch it again to the edges of the pan. The dough should go up the sides of the pan.
• Pick your rosemary leaves and spread over the dough. Drizzle generously with olive oil. Sprinkle entire dough with salt and pepper. Drizzle again with olive oil. Poke divots with fingers into the dough like you're playing an invisible piano.
• Bake at 500° F on convection for 15-20 minutes or until edges are golden brown. Pull from the oven and give it a generous drizzle of olive oil. Allow to cool slightly and top with fresh arugula, prosciutto and squeeze of fresh lemon. Cut into rectangles.