Whisk together all the dry ingredients (minus the yeast) and set aside.

In separate bowl, combine the wet ingredients. Add the yeast and 1/2 cup of the flour mixture. Whisk together then set aside and allow the yeast to bloom for about 30 minutes. Once the yeast has gotten nice and fluffy, add the wet ingredients to the dry ingredients and mix together until and smooth batter forms. Let rise for 30 - 45 minutes.

With 15 minutes left in the rise, preheat the oven to 425 degrees F. Scoop the dough onto a parchment lined baking sheet and spread it out using wet hands until it's about 1/4" thick.

Bake in the center of the oven for 18 - 20 minutes until golden brown and a little crispy.

Assemble the pizza by first starting with a thin layer of grated cheese (about 3/4 cup). Add the onions, then layer on the sopressata. Add the remaining cheese and pop the pizza back in the oven for another 10 minutes until the cheese has melted and is starting to brown.

Remove the pizza from the oven and let cool while you prepare the proscuitto. Grease another baking sheet with non-stick spray and line the pieces of proscuitto along the sheet so that they are not overlapping. Place the baking sheet in the oven and cook for 5 - 7 minutes, until the proscuitto is nice and crispy. Remove the pan and let it cool until you can handle it.

Now that the pizza has cooled slightly, sprinkle the arugula over the top and then crumble the proscuitto on the very top.

Sprinkle with salt, pepper and crushed red pepper and enjoy!