Fiamme Pizza Recipe
Imported Mozzarella, Oven Roasted Tomato, Prosciutto Di Parma, Arugula, & Shaved Parmigiano Romano & Asiago
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.
- 3
Knead the Dough
Mix the ingredients until a dough forms. Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let it Rise
Place the dough in a greased bowl and cover with a kitchen towel. Let it rise in a warm place for about 1 hour or until doubled in size.
Pizza Assembly
- 5
Preheat Oven
Preheat your oven to 475°F (245°C) and place a pizza stone inside if you have one.
- 6
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll out the dough into a round shape, about 12 inches in diameter.
- 7
Add Toppings
Transfer the rolled dough to a pizza peel or baking sheet. Spread the oven roasted tomatoes evenly over the dough, then tear the mozzarella into pieces and distribute it on top.
- 8
Bake the Pizza
Carefully slide the pizza onto the preheated pizza stone or place it in the oven. Bake for about 12-15 minutes until the crust is golden and the cheese is bubbly.
- 9
Add Finishing Touches
Once out of the oven, layer the prosciutto di Parma and fresh arugula on top of the pizza. Drizzle with olive oil and sprinkle with shaved Parmigiano Reggiano, shaved Asiago, and black pepper to taste.