Il Crudo Recipe
Prosciutto Crudo, Fior Di Latte, Tomato, Arugula
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Ingredients
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Base & Cheese
Tomato & Finish
Method
Base & Cheese
- 1
Preheat
Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while it preheats for at least 45 minutes. If using a baking sheet, preheat the oven to 475°F (245°C).
- 2
Prepare dough
On a lightly floured surface, stretch or roll the pizza dough to a 10–12 inch (25–30 cm) round or rectangle to your preferred thickness. Transfer the shaped dough to a piece of parchment paper or a well-floured peel.
- 3
Dress with olive oil
Brush the dough lightly with 1 tablespoon of extra-virgin olive oil, leaving a small border for the crust.
- 4
Add cheese
Distribute the torn or thinly sliced fior di latte evenly over the dough, leaving the border uncovered. Sprinkle the cheese with 1/2 teaspoon of the fine sea salt and the freshly ground black pepper.
- 5
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake until the crust is golden and cheese is bubbly and slightly blistered, 8–12 minutes at 500°F (or 10–14 minutes at 475°F). Remove from the oven and transfer to a cutting board.
Tomato & Finish
- 6
Prepare tomatoes
While the dough is baking (or immediately after), core and seed the tomatoes if desired, then finely chop or coarsely dice them into roughly 1/2-inch pieces. Place the chopped tomatoes in a small bowl and toss with 1 tablespoon extra-virgin olive oil and 1 teaspoon fresh lemon juice. Season lightly with the remaining 1/2 teaspoon fine sea salt and mix gently. This quick dressing brightens the tomatoes and prevents them from making the pizza soggy.
- 7
Assemble crudo
Tear or fold the prosciutto slices into bite-sized pieces. Once the baked pizza is on the cutting board, spoon the dressed tomatoes evenly over the hot cheese, distributing them so each slice will have tomato. Scatter the prosciutto pieces over the tomato-topped pizza.
- 8
Add arugula
Toss the fresh arugula with a light drizzle (about 1/2 tablespoon) of extra-virgin olive oil and a small pinch of salt and pepper. Pile the arugula on top of the pizza, pressing gently so it wilts slightly from the pizza's residual heat but remains bright and peppery.
- 9