San Daniele Recipe

Preheat and prepare

Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a pizza steel/stove-top oven, follow manufacturer recommendations. If you have a pizza peel, dust it with semolina or flour; otherwise prepare a baking sheet lined with parchment and dusted lightly.

On a lightly floured surface, gently stretch or roll the room-temperature pizza dough into a 12-inch round (or desired size). Use your fingertips to create a slightly raised rim. Transfer the stretched dough to the prepared peel or parchment-lined sheet dusted with semolina or flour.

Season the sauce

In a small bowl, gently stir the tomato sauce with 1 tablespoon of olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Keep the sauce slightly loose — it should be spreadable but not watery.

Spread the seasoned tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust. Use the back of a spoon to create an even layer without over-saturating the dough.

Tear the drained fresh mozzarella into pieces and distribute evenly over the sauced dough, leaving some gaps for the crust to brown and for the prosciutto/arugula to sit later.

Drizzle the remaining 1 tablespoon olive oil lightly over the cheese and sprinkle a small pinch of black pepper across the top.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–10 minutes, or until the crust is golden with blistered spots and the mozzarella is melted and slightly bubbling. Rotate once halfway through if your oven has hot spots.

If you prefer a more charred crust, bake an additional 1–2 minutes, watching carefully so the cheese does not overbrown.

Remove the pizza from the oven and transfer to a cutting board. Allow to rest 1–2 minutes so the cheese sets slightly.

Drape the thin slices of San Daniele prosciutto evenly over the hot pizza. The residual heat will gently warm the prosciutto without cooking it, preserving its delicate texture and flavor.

In a small bowl, toss the wild arugula with the lemon juice, remaining 1 tablespoon olive oil (if desired), and a pinch of flaky sea salt and black pepper. Lightly dress — you want the arugula fresh and bright, not wilted.

Pile the dressed arugula on top of the prosciutto-topped pizza. Scatter the Parmesan shavings over the arugula and finish with a few pinches of flaky sea salt.

Slice the pizza into 6 slices and serve immediately.