Pesto, Prosciutto + Arugula Pizza with Pilota Cheese

With the overwhelming supply of pesto sitting, waiting, desperate for consumption in my fridge last week, I scrambled to use it at every meal (not exaggerating).  The below pizza was a perfect and easy way to use a ton and enjoy every bite. 

I've never made pizza dough before and with my 6pm dinner contemplation I didn't have the time to try -- instead I picked up (for $1.50) pre-made pizza dough from Trader Joe's.  Rolled out over cornmeal and finally using my pizza stone for its intended purpose, a masterpiece was born. 

Most importantly (besides the pesto) was the cheese.  Looking for a bold and smooth sheep's milk, a sheep / cow's milk blend and French Basque -- Pilota -- was recommended.  Nutty, smooth, semi-hard with great melting qualities, it's a perfectly rich and creamy compliment to pesto.  Of course after sampling a bit too much myself I didn't have quite enough left for the whole pizza, so I added some Old Quebec Vintage Cheddar.  The extra sharp qualities were a fun contrast to the smoothness of the Pilota.  I'd do it again by choice.  The icing on the cake (pizza) was the egg front and center.  Because really, everything is better with a fried egg.

Ingredients:
Pizza dough (homemade or store bought)
Corn meal
2 cups pesto (recipe here)
Wedge of Pilota or another smooth sheep's milk (at the cheese counter I told them it was for a pizza for 2), roughly sliced 
4 oz extra sharp cheddar, roughly sliced
2 cups baby arugula
1/4 lb Prosciutto di Parma
1/2 Lemon
Olive Oil
Sea salt + pepper

1.  Preheat oven as high as it will go.  (Brick ovens are usually around 800 - 900 degrees, so for your standard at-home oven the hotter, the better)
2.  Once pizza dough is rested and ready for use, roll out on corn meal covered flat surface to approx 12" round.  Once rolled out, slide onto pizza stone.
3.  Spread pesto evenly, leaving enough room around the edges for a crust.
4.  Place cheese around pie, leaving an open hole for the egg in the middle.
5.  Place pizza in the oven for 10 minutes, or until edges are beginning to golden.
6.  Slide out stone and crack egg in the middle of the pizza (if you don't trust yourself, first crack it in a cup, and pour it on the pizza)
7.  Place back in oven until egg is cooked to your liking, approximately 5-6 minutes.
8.  Remove from oven, let sit for a couple minutes.
9.  Lay slices of prosciutto around the pie.
10.  Spread Arugula over everything.
11.  Squeeze lemon juice over the arugula, drizzle with olive oil, salt + pepper.