Procsiutto Recipe
San Marzano Tomato Sauce, Fior Di Latte, Arugula, Prosciutto, Parmesan cheese, Olive oil
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Ingredients
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Dough & Base
Sauce
Cheeses & Toppings
Method
Dough & Base
- 1
Preheat and prepare
Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. Lightly dust a pizza peel or work surface with 2–3 tablespoons (0.25 cups) of flour to prevent sticking.
- 2
Stretch or roll the pizza dough to a 12-inch round. Transfer the dough to the floured peel or an inverted baking sheet. Brush the outer 1/2-inch of the dough lightly with 1 tablespoon olive oil to promote a golden crust.
Sauce
- 3
Make the quick San Marzano sauce
In a small bowl combine 1/2 cup crushed San Marzano tomatoes, 1/2 tablespoon olive oil, 1/2 tsp minced garlic, 1/4 tsp salt, 1/8 tsp freshly ground black pepper, and 1/4 tsp dried oregano. Stir until evenly mixed. Taste and adjust seasoning; the sauce should be bright and slightly savory. No cooking needed for a fresh Neapolitan-style finish.
- 4
Spread 3–4 tablespoons (use most of the prepared sauce) over the stretched dough leaving a 3/4-inch border for the crust. Use the back of a spoon to create an even thin layer—do not overload the dough, keep it light.
Cheeses & Toppings
- 5
Assemble and bake
Tear or thinly slice the 5 oz fior di latte and distribute pieces evenly over the sauced dough, leaving small gaps for even cooking. Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–11 minutes, or until the crust is puffed and golden and the cheese is melted and slightly blistered. Baking time will vary by oven and stone; watch closely after 7 minutes.
- 6
Remove the pizza from the oven and transfer to a cutting board. Immediately arrange 3 oz thinly sliced prosciutto over the hot pizza—the residual heat will gently warm the meat without making it tough.
- 7
Toss 1 cup fresh arugula with 1/2 tablespoon extra-virgin olive oil and 1/2 teaspoon fresh lemon juice (optional) and a pinch of salt; pile the dressed arugula on top of the prosciutto. Sprinkle 1 tablespoon freshly shaved or grated Parmesan and, if desired, 1/8 teaspoon red pepper flakes for a touch of heat. Finish with a light drizzle (about 1/2 tablespoon) of extra-virgin olive oil over the whole pizza.
- 8
Slice into 6–8 slices and serve immediately.