Dissolve the envelope of yeast (located on the package) in a bowl of water. Add the olive oil and mix well.

In a large bowl, pour the mixture and the contents of the other bowl. Knead until you have a dough that does not stick to the walls.

Transfer the dough to a floured surface and knead until we have an elastic dough. Let the dough, covered, rest for 10 minutes.

Then divide the dough into 2 equal parts and shape the 2 doughs into balls.

Put the dough in a baking pan, spread with olive oil, cover them and leave in a warm place for about 1 hour.

We open the doughs with your hands or the help of a rolling pin, spread the tomato and half the mozzarella.

Bake in a preheated oven at 200°C on the coils for 4-5 minutes. Remove from the oven and add the prosciutto and the rest of the mozzarella and bake for another 3-4 minutes. Remove from the oven and add the arugula, freshly ground pepper, and serve.