Name: Pizza with Fontina, Prosciutto, and Arugula
Cook time: 10 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 1 lb pizza dough, thawed if frozen; 3/4 lb well-chilled Italian Fontina, any rind discarded; 1 garlic clove, forced through a garlic press; 1/4 lb loosely packed baby arugula (4 cups); 1/4 lb thinly sliced prosciutto; Extra-virgin olive oil for drizzling; Freshly ground black pepper; a 17- by 14-inch sheet of parchment paper

Pizza with Fontina, Prosciutto, and ArugulaRomulo Yanes

No time to heat up a pizza stone? This easy alternative method yields a crisp crust in just minutes. Good-quality cheese, olive oil, and prosciutto go a long way toward making the pie truly memorable.

Cooks' note:

In place of the Fontina, you can use 1 pound smoked mozzarella, cut into 1/4-inch-thick slices.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.