Prosciutto and arugula pizzette recipe and a fizzy orange wine cocktail

Prosciutto and arugula pizzette

1. Preheat oven to 350F. Place a 180-g thin pizza crust on a baking sheet. Brush with 1 tbsp olive oil.

2. Sprinkle with 1 minced garlic clove and 1/8 tsp Italian seasoning. Top with 1 1/2 cups grated scamorza or mozzarella cheese.

3. Bake in centre of oven until cheese has melted and crust is golden and crisp, about 10 min. Toss 3 cups packed arugula with 1 tbsp each olive oil and lemon juice in a large bowl.

4. Top hot pizza with 4 slices torn prosciutto, 1 large sliced tomato and arugula. Season with pepper. Slice and serve. Serves 6. Orange ruby fizz

Combine equal parts red wine and sparkling blood orange soda. Serve over ice.