Prosciutto, Provolone and Arugula Pizza

Directions

1. Place water, yeast and sugar in the bowl of a stand mixer and let the yeast bloom. Once foamy, add the Fustini&rsquo,s olive oil, salt and 2 ¼, cups flour, place in the stand mixer fitted with the dough hook and start on low speed to combine. If the dough seems too wet, add the extra quarter cup of flour one tablespoon at a time while the mixer is running. Turn speed to medium-low and knead dough in mixer until elastic. Remove dough from the bowl and finish kneading by hand.
2. Place dough into an oiled bowl, cover with plastic wrap and let stand until doubled in volume &ndash, 2 to 2 ½, hours. Punch down dough, knead to remove air, and cut into 8 equal size pieces. Knead each piece to make it round and place on your work surface a few inches apart. Cover the dough balls with a wet towel and let rise again until puffy &ndash, 30 to 45 minutes. The dough is now ready to be rolled out.
3. Preheat oven to 450 degrees and place a sheet tray or pizza stone inside. Roll pizza dough out very thin and place on a sheet pan dusted with some cornmeal. Spread several tablespoons of Fresh Sauce over the dough and cover with the provolone. Bake in the preheated oven, turning to be sure all sides cook evenly. Bake until crust is brown and crisp and the cheese has melted and is bubbly, 6-8 minutes. Remove from the oven and quickly place the prosciutto on the pizza, topping it with arugula. Slice and serve immediately.
4. Pulse all ingredients in the food processor until blended but not liquefied. Store in a tightly sealed container in the refrigerator.