Pizza Lombardino Recipe
Prosciutto di Parma ham, roasted garlic, olive oil, mozzarella cheese & fresh arugula
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Ingredients
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Dough & Base
Cheese & Topping
Finishing Oil
Method
Dough & Base
- 1
Preheat oven
Preheat a brick oven (or highest home oven setting with a pizza stone) to 500–550°F (260–290°C). If using a pizza stone, place it in the oven while preheating for at least 45 minutes.
- 2
Prepare dough
On a lightly floured surface, stretch or roll the pizza dough into a 12–14 inch (30–35 cm) round. Create a slightly thicker rim for the crust. Transfer the shaped dough to a peel dusted with semolina or a parchment-lined baking sheet if you don't have a peel.
- 3
Season base
In a small bowl mix 2 tbs extra-virgin olive oil with the mashed roasted garlic, 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Brush this garlic-olive oil evenly over the dough, leaving the rim uncoated so it browns nicely.
Cheese & Topping
- 4
Add mozzarella
Distribute the thinly sliced or torn mozzarella evenly over the oiled dough, leaving the rim clear. Avoid overcrowding so cheese melts uniformly.
- 5
Bake pizza
Slide the pizza into the preheated brick oven or onto the hot pizza stone. Bake for 6–9 minutes in a brick oven (or 8–12 minutes in a home oven), rotating once halfway through, until the crust is deeply golden, blistered in spots, and cheese is melted and slightly bubbling.
- 6
Rest briefly
Remove the pizza from the oven and let it rest on a rack or cutting board for 1–2 minutes to prevent the toppings from sliding when you add the cold toppings.
- 7
Add prosciutto
Drape the thin slices of Prosciutto di Parma across the hot pizza. The residual heat will gently warm the ham without cooking it, preserving its silky texture.
- 8
Dress arugula
In a small bowl, toss the 2 cups of arugula with 1 tsp fresh lemon juice, 1 tbs finishing olive oil, 2 tbs shaved parmesan (or pecorino), and 1/4 tsp chili flakes if using. Toss just enough to lightly coat — you want the arugula fresh and slightly glossy, not wilted.
- 9