Although my competitor claimed to have never made pizza before, we turned towards each other (à la a scene in an old Western dual) at Whole Foods to find the exact same ingredients in each other's baskets. I mean, really, what are the odds? Being the incredibly generous, kind, and adaptive person that I am, I allowed him to continue with his original plan as I ditched my mushrooms and headed for the prosciutto. A wedge of Taleggio was tossed into my basket as a threat to his truffle oil.
2007 Vitiano (Cabernet Sauvignon, Merlot, Sangiovese Blend) to sip while cooking is an absolute necessity. Incidentally, it was also incredibly delicious and from what I hear, a great value. Seek this guy out.
Pizza # 1 came out of the 450F oven and was topped with arugula, thrown back in for a minute or two, and then was drizzled with truffle oil right before serving.
Once Pizza # 2 was out of the oven, it was topped with thin slices of Prosciutto, sliced plum tomatoes, baby arugula and a generous drizzle of a balsamic reduction.