Prosciutto Pizza Recipe
La Quercia Prosciutto, medjool dates, pistachios, house-made ricotta, balsamic, and fresh arugula.
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Ingredients
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Pizza Base
Toppings
Method
Pizza Base Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (about 110°F) with sugar and yeast. Stir gently and let sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture along with olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour or until doubled in size.
- 4
Preheat Oven
Preheat your oven to 475°F (245°C) with a pizza stone inside if you have one.
Assembling the Pizza
- 5
Shape Pizza Base
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle or stretch it by hand to your desired thickness.
- 6
Add Toppings
Spread house-made ricotta evenly over the pizza base. Tear La Quercia prosciutto into pieces and scatter on top. Slice the medjool dates in half and distribute them evenly. Sprinkle pistachios over the top.
- 7
Bake Pizza
Carefully transfer the assembled pizza onto the preheated pizza stone or a baking sheet. Bake for 10-12 minutes or until the crust is golden and crispy.
Finishing Touches
- 8
Add Arugula and Drizzle
Once the pizza is out of the oven, top it with fresh arugula and drizzle balsamic vinegar over everything.
- 9
Slice and Serve
Allow the pizza to cool for a couple of minutes, then slice it into wedges and serve immediately.
