Zaza Pizza Recipe

Make pickling brine

In a small heatproof bowl or jar, combine 3 tablespoons white wine vinegar, 3 tablespoons water, 1 teaspoon sugar and 1/2 teaspoon salt. Stir until the sugar and salt dissolve.

Place thinly sliced red onion in the jar or bowl and pour the brine over the onion, pressing down so onions are submerged. Let sit at room temperature for at least 20 minutes. For best flavor, refrigerate 1 hour or up to overnight. Drain before using on pizza (reserve a little for dressing if desired).

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, invert it and place in oven to heat.

On a lightly floured surface, gently stretch or roll the pizza dough into a 12–14 inch round. Transfer to a piece of parchment paper or a well-floured pizza peel. Dust off excess flour.

Brush the outer 1/2-inch rim of the dough lightly with 1 tablespoon olive oil to promote a golden crust.

Spread 3 tablespoons Alfredo sauce thinly and evenly over the pizza dough, leaving the oiled rim clear.

Dot spoonfuls of ricotta across the pizza: use about 1 cup ricotta total, placing 6–8 small dollops so they warm and soften without fully melting into the sauce.

Scatter 1 cup shredded or sliced fresh mozzarella evenly over the pizza, then sprinkle 2 tablespoons grated Parmesan on top.

Slide the pizza (on parchment) onto the preheated stone or inverted sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is puffed and golden and cheese is bubbly and lightly browned. Baking time will vary by oven and stone.

While the pizza bakes, toss 2 cups arugula with 1 teaspoon extra-virgin olive oil and the juice of 1/2 lemon. Season with cracked black pepper to taste.

Remove pizza from oven and let rest 1–2 minutes. Tear or arrange 4 ounces prosciutto over the hot pizza so it warms but doesn't fully crisp. Scatter drained marinated red onions over the top.

Top with the dressed arugula, finishing with an optional sprinkle of red pepper flakes and a light drizzle of reserved pickling brine or a few drops of olive oil if desired. Slice and serve immediately.