pizza.

It's a rare occasion that we have something at a restaurant and think, "Gee, we should make that at home." Like, I'll have a really fabulous roast chicken at, say, Jean Ro Bistro, and there's no way we could replicate it at home. Unless we unplugged the smoke detector, cranked the oven to 11 and figured, what the hell: we'll just burn the place down.

A visit to our favorite little California town, Healdsburg, offered up one of those "gee" restaurant dinners. On a visit a couple of years ago, we stopped into the Healdsburg Plaza Farms, a little storefront collective of local purveyors (including DaVero and Scharffen Berger). Tucked in the back was a mostly takeout joint called Bovolo. They dished up a pizza that we've made countless times since. Including tonight. Here goes:

Pizza with Prosciutto and Arugula
Pizza dough (we like Trader Joe's)
Grated Fontina (or, we like the Quattro Formaggio blend from TJ's)
Prosciutto
DaVero Meyer Lemon Olive Oil
Fresh cracked pepper
Arugula

Preheat oven to 450 degrees. Roll out the dough and transfer to a baking sheet or pizza stone; bake for 10 minutes or so until lightly golden. Transfer crust to a baking sheet and remove from oven. Top with a drizzle of Meyer Lemon Olive Oil, a light coating of shredded cheese and a generous amount of cracked pepper. Return to oven for another few minutes until cheese is bubbly and starting to brown. Remove pizza from oven; top with prosciutto (torn into pieces). Top with a pile of arugula, then another drizzle of oil and more pepper.

There's no better pizza. No way.