Prosciutto Recipe
San Marzano Tomato Sauce, Fior Di Latte, Arugula, Prosciutto, Parmesan cheese, Olive oil
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Ingredients
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Dough
Sauce
Cheese & Toppings
Method
Dough
- 1
Preheat and prepare
Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven is less hot, preheat to its maximum (450–500°F).
- 2
On a lightly floured surface, gently stretch or roll the pizza dough into a 10–12 inch round, leaving a slightly thicker edge for the crust. Dust with a little flour if sticky.
- 3
Transfer the stretched dough to a well-floured pizza peel or an inverted baking sheet. Lightly brush the outer 1/2 inch of the crust with 1 tablespoon olive oil to encourage browning.
Sauce
- 4
Make quick San Marzano sauce
Crush the San Marzano tomatoes by hand in a bowl or pulse briefly in a blender to a rustic consistency (do not over-process).
- 5
Stir in 1 tablespoon extra-virgin olive oil, minced garlic, 1/2 tsp kosher salt, 1/8 tsp black pepper, and 1/4 tsp dried oregano. Taste and adjust seasoning. No cooking needed — this is a fresh pizza sauce.
- 6
Spread about 1/2 to 2/3 cup of the sauce evenly over the stretched dough, leaving the oiled rim clear for the crust.
Assemble & Bake
- 7
Tear or slice 6 oz fior di latte into pieces and distribute evenly over the sauced dough, leaving some small gaps so the crust crisps and the sauce shows through.
- 8
Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden, blistered in spots, and cheese is melted and bubbling. Oven times vary—watch closely after 6 minutes.
- 9
Remove pizza from the oven and let rest on a cutting board for 1–2 minutes.
Finish & Serve
- 10
Drape 3 oz thinly sliced prosciutto over the hot pizza so it warms gently but does not cook. The residual heat will slightly soften the prosciutto and release aroma.
- 11
Toss 1 cup fresh arugula with 1 tsp extra-virgin olive oil, 1/2 tsp lemon juice (optional), and a pinch of sea salt and cracked black pepper to taste. Pile the dressed arugula on top of the prosciutto.
- 12
Finish with 2 tablespoons grated or shaved Parmigiano-Reggiano across the pizza. If desired, drizzle a little extra-virgin olive oil over the whole pie.
- 13
Slice into 6 slices and serve immediately.