Bella Italia Recipe

toasting bread

If using ciabatta or baguette slices: preheat oven to 400°F (200°C). Arrange slices on a baking sheet, brush lightly with 1 tablespoon EVOO, and toast 6–8 minutes until golden and crisp. Remove and let cool slightly. If using pizza dough: preheat oven to 500°F (260°C) with a pizza stone or baking sheet. Stretch dough to 12-inch round, brush with 1 tablespoon EVOO, and par-bake 5–6 minutes until just set but not browned. Remove from oven.

If mozzarella is in a ball, slice into 1/4-inch rounds or tear into pieces. Pat dry on paper towels to remove excess moisture so bread stays crisp. Arrange prosciutto slices loosely so they remain tender; if slices are large, tear to fit base pieces.

In a bowl combine arugula, torn basil leaves, remaining 1 tablespoon EVOO, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Toss gently to coat. Taste and adjust seasoning. The lemon brightens the greens and prevents them from wilting quickly on hot bread.

On each toasted bread slice (or on the par-baked pizza crust), place a layer of mozzarella (1 oz per slice, or arrange slices on pizza leaving a 1/2-inch border). Drape a slice or torn piece of prosciutto over the cheese. Pile a small handful (about 1/4 cup) of the dressed arugula-basil mixture on top of the prosciutto, allowing some greens to overhang for presentation.

Sprinkle evenly with the grated Parmesan and Pecorino Romano (divide the 1 tbsp each across all pieces). Season with the remaining 1/2 tsp salt (if needed) and the remaining 1/2 tsp black pepper to taste.

If desired, drizzle a light ribbon of balsamic glaze over each assembled piece and sprinkle a small pinch (about 1/16–1/8 tsp) of red pepper flakes for heat.

Arrange assembled Bella Italia pieces on a platter. Serve immediately so the toasted base remains crisp and the mozzarella is cool-tender. Leftovers: keep components separated (greens dressed briefly before serving) and assemble just before eating to preserve texture.