Ingredients
- 1 1-pound ball of pizza dough
- 1 tablespoon olive oil, plus extra for drizzling
- 1 large Yukon gold potato, sliced 1/8-inch thick on a mandolin
- 1 scant tablespoon melted unsalted butter
- 6 slices jambon cru (Jambon de Bayonne or Prosciutto)
- 2 cups baby arugula
- Salt and pepper
Description
Serious Eats
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