There is more to this pizza than just prosciutto, sundried tomatoes and arugula. A faint layer of fresh garlic is the foundation to this pizza and mixed with the mozzarella are bites of goat cheese. The arugula when scattered on top of the pizza is also combined with torn fresh basil. I have been making this pizza non stop for the past five weeks, and frankly I am not tired of it yet. I don’t think I ever will be. One thing to remember when making this pizza, or any pizza at that, be light-handed with the ingredients. Less is more with pizza, which seems counter-culture but I’ve come to realize that the more scant the ingredients the better the pizza. However, with that said, top to preference. I enjoy the Williams-Sonoma pizza seasoning (this is not sponsored content, it’s just what I use and love). There are little to no measurements on this recipe. It all varies to preference.