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The Regina Recipe

Name: Rudy's Pizza Napoletana - Spitalfields The Regina Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 to taste pizza dough (store-bought or homemade, stretched to 11–12-inch round); 2 tbs extra-virgin olive oil (for brushing base); 8 oz fior di latte (fresh mozzarella), shredded or torn; 1 cup Grana Padano, finely grated; 1 tsp garlic, minced (for base oil); 10 oz mixed wild mushrooms (chanterelles, oyster, shiitake, cremini), cleaned and torn into bite-size pieces; 3 cloves garlic cloves, thinly sliced; 1 tbs unsalted butter; 1 tbs extra-virgin olive oil; 1 tsp fresh thyme leaves; 3 tsp fine sea salt; 1 tsp freshly ground black pepper; 6 slices prosciutto cotto slices (thin; about 0.8–1 oz per slice); 1 tbs unsalted butter (melted; for roasting); 1 tsp fresh rosemary, finely chopped; 1 tsp fresh sage, finely chopped; 0.5 tsp freshly ground black pepper; 2 tbsp fresh parsley, finely chopped; 1 each lemon (zest + juice); 1 clove garlic clove, minced (for herb-garlic oil); 3 tbsp extra-virgin olive oil (for herb-garlic oil); 0.25 tsp fine sea salt; 0.25 tsp freshly ground black pepper

Inspired by Rudy's Pizza Napoletana - Spitalfields

Time55m

Serves2

Aged Grana Padano + fior di latte base, garlic-roasted wild forest mushrooms, herb-roasted prosciutto cotto from Emilia-Romagna, finished with lemon, parsley + garlic oil.

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Ingredients

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Dough & Base

1 to taste pizza dough (store-bought or homemade, stretched to 11–12-inch round)

2 tbs extra-virgin olive oil (for brushing base)

8 oz fior di latte (fresh mozzarella), shredded or torn

1 cup Grana Padano, finely grated

1 tsp garlic, minced (for base oil)

Garlic-Roasted Wild Forest Mushrooms

10 oz mixed wild mushrooms (chanterelles, oyster, shiitake, cremini), cleaned and torn into bite-size pieces

3 cloves garlic cloves, thinly sliced

1 tbs Unsalted butter

1 tbs extra-virgin olive oil

1 tsp fresh thyme leaves

3 tsp fine sea salt

1 tsp freshly ground black pepper

Herb-Roasted Prosciutto Cotto (Emilia-Romagna style)

6 slices prosciutto cotto slices (thin; about 0.8–1 oz per slice)

1 tbs unsalted butter (melted; for roasting)

1 tsp fresh rosemary, finely chopped

1 tsp fresh sage, finely chopped

1/2 tsp freshly ground black pepper

Finishing & Herb-Garlic Oil

2 tbsp fresh parsley, finely chopped

1 each lemon (zest + juice)

1 clove garlic clove, minced (for herb-garlic oil)

3 tbsp extra-virgin olive oil (for herb-garlic oil)

1/4 tsp fine sea salt

1/4 tsp freshly ground black pepper

Method

Dough & Base

Preheat and prepare dough

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat at least 30 minutes. On a lightly floured surface, stretch the dough to an 11–12-inch round, leaving a slightly thicker rim for the crust.

Prepare garlic oil and cheese base

Combine 2 tbs extra-virgin olive oil with 1 tsp minced garlic. Lightly brush the dough surface (not the rim) with the garlic oil, leaving a 1/2-inch border. Scatter the shredded fior di latte evenly over the pizza, then sprinkle the grated Grana Padano over the fior di latte, covering evenly.

Transfer the assembled pizza to a well-floured peel or parchment for easier transfer to the hot stone/oven.

Garlic-Roasted Wild Forest Mushrooms

Roast mushrooms

Preheat a 10-inch ovenproof skillet or sheet pan in the oven for 5 minutes while oven reaches temperature. In a bowl, toss the cleaned mushrooms with 1 tbs olive oil, 1 tbs melted butter, 3 sliced garlic cloves, 1 tsp fresh thyme, 3 tsp salt and 1 tsp pepper. Spread in a single layer on the hot pan and roast in the oven for 10–12 minutes, stirring once halfway, until the mushrooms are golden and any released liquid has mostly evaporated. Remove and let cool slightly.

If you prefer stovetop, heat a skillet over medium-high, add butter and oil, then sauté mushrooms with garlic and thyme until browned and dry, about 8–10 minutes.

Herb-Roasted Prosciutto Cotto (Emilia-Romagna style)

Herb-roast the prosciutto cotto

Brush each prosciutto cotto slice lightly with 1 tbs melted butter. Sprinkle both sides with the chopped rosemary, chopped sage and 1/2 tsp black pepper. Place slices on a small sheet pan and roast in the oven for 6–8 minutes at 500°F (or in a hot skillet for 2–3 minutes per side) until edges begin to crisp slightly but slices remain pliable. Remove and keep warm. This step concentrates flavor and crisps edges in the Emilia-Romagna style.

Assemble & Bake

Scatter the roasted mushrooms evenly over the cheese-covered dough, distributing them so each slice will get a good amount. Arrange the roasted prosciutto cotto slices on top of the mushrooms (you can tear larger slices into pieces).

Slide the pizza onto the preheated stone or place the pan in the oven. Bake for 7–10 minutes, or until the crust is golden and the cheese is bubbling and slightly blistered. Baking time may vary by oven; monitor after 6 minutes.

Finishing & Herb-Garlic Oil

Make herb-garlic oil

While pizza bakes, combine 3 tbs extra-virgin olive oil, 1 minced garlic clove, 2 tbs finely chopped parsley, 1/4 tsp salt, 1/4 tsp pepper and the zest of 1 lemon in a small bowl. Stir and let sit 2–3 minutes to infuse.

When pizza is done, remove from oven. Immediately drizzle the herb-garlic oil lightly over the hot pizza (use less if you prefer less oil). Squeeze a little of the lemon juice (about 1/2–1 tsp) over the top to brighten flavors. Finish with a final sprinkle of finely chopped parsley.

Let the pizza rest 1–2 minutes, then slice and serve hot.