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Grilled Pizzettas With Parmigiano, Prosciutto And Arugula And With Taleggio And Puttanesca Recipe

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1/2 cup warm tap water

1 1/2 teaspoons dry yeast

1/2 teaspoon salt

5 to 6 Fresno chile peppers, roughly chopped

2 tablespoons capers

Extra-virgin olive oil

2 plum tomatoes, diced

1/2-pound Taleggio cheese, rind removed and chopped

2 tablespoons extra-virgin olive oil

1/2 teaspoon sugar

1/4 pound prosciutto, sliced thin

1 1/2 cups extra-virgin olive oil

1/4 cup pitted gaeta olives, sliced

Pinch red pepper flakes

1/2 pound Parmigiano-Reggiano, shaved thin

Chopped chives, for garnish

Chili-infused oil, for garnish

1 1/2 cups all-purpose flour


2 cups baby arugula