whole wheat pizza with arugula and prosciutto

today was a short day. perhaps, because my husband went out without successfully waking me up, so both the baby and i slept till 10.. fortunately he came back home early and we all went for a stroll. we ended up going into a store called copper kettles on washington st. and bought a pizza stone (which i've wanted to get for a while). even though i had planned on cooking something else today the plans changed around because of the new acquirement and we ended up going to the grocery store for some mozzarella, arugula and prosciutto....
you should have no doubts that i tried to make something as cliche as pizza super healthy..oh, well the prosciutto..maybe not "super" but at least rather healthy. so the dough was 100% organic whole wheat flour (stone ground) and surprisingly turned out delicious (even the texture was not stiff, but a combination between crunchy ad chewy). since i had some yeast which was almost expiring i used a lot of it (just to be safe, given how tough is for the whole wheat flour to rise'n'shine)
dough recipe
ingredients:
4 cups stone ground whole wheat flour
3 packages dry yeast (perhaps you can use less, as i said mine was almost expired, so i wanted to be sure it works)
1 1/2 cups warm water (120-130F)
2 tbs extra virgin olive oil
1 tbs honey
2 ts salt
directions:
in a large bowl combine flour, salt, yeast, mix well.
add honey, oil and warm water stirring with a wooden spoon.
start kneading, until dough becomes elastic, soft and smooth (2-3mins)
rest dough in a covered bowl for 20mins and then separate into two balls.
roll each ball into a 1/8in crust. dimple crusts with your fingers.

pizza topping ingredients:
4 tbs extra virgin olive oil
6 cloves garlic, crushed (you ca definitely cut down on that, we're garlic lovers at home)
4 roma tomatoes, thinly sliced
8-10 fresh basil leaves, chopped coarsely
6 oz shredded mozzarella cheese/ or substitute fresh mozzarella for a fancier taste
6 thin slices of prosciutto di parma (about 2-3 oz)
4 cups baby arugula (you can use less to your tastes, i just love arugula!)
sea salt
black pepper

preheat oven to 425-450 with pizza stone inside for 20mins.
mix olive oil with crushed garlic, 1 ts black pepper and 1/2 ts salt. spread mix evenly onto the two crusts.
cover crusts with tomato slices, basil and arugula on top, dividing it evenly.
top arugula with shredded mozzarella cheese and 3 slices of prosciutto per pizza crust.
given i only have one baking stone (so far) i baked them one by one for about 8 mins each.

serve with ARUGULA salad ( i know, i just love it too much)
and whatever red wine you prefer,
i'm drinking chilean carménère santa carolina-
cheap, but worthy of mention :)