Ingredients:
1 cup Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano & Parmesan Sauce 1 pre-baked pizza crust (12 inches) 1/2 cup shredded fontina cheese 1 ounce prosciutto, thinly sliced 2 cups arugula 1 tablespoon Parmesan cheese, grated 1 tablespoon toasted pine nuts 1 tablespoon Bertolli Extra Virgin Olive Oil 1 tablespoon Bertolli Balsamic Vinegar of Modena

Instructions:
Heat oven to 450 degrees. Evenly spread sauce on crust, then top with fontina cheese. Bake 10 minutes, or until cheese is melted, and remove from oven. Top with prosciutto. Arrange arugula in center of pizza, then sprinkle with Parmesan cheese and pine nuts. Drizzle olive oil and vinegar over arugula and serve.