Prosciutto Supremo Recipe

Name: Tony's Italian Restaurant & Pizzerias Prosciutto Supremo Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade, ~12-inch pizza); 1 tbs olive oil; 1 cup pizza sauce; 2 cups shredded mozzarella cheese; 2 tbs grated Parmesan cheese; 4 oz prosciutto (thinly sliced); 12 slices pepperoni (sliced); 6 oz Italian sausage (mild or spicy), casing removed; 1 each green bell pepper, thinly sliced; 1 tbs black olives, sliced; 3 oz mushrooms, thinly sliced; 1 small yellow or red onion, thinly sliced; 1 cup diced tomatoes, drained if very wet; 1 tsp dried oregano; 0.5 tsp red pepper flakes; 6 each fresh basil leaves (optional); 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Tony's Italian Restaurant & Pizzeria

Time50m

Serves4

Included: pizza sauce, pepperoni, green bell peppers, black olives, mushrooms, onions, prosciutto, Italian sausage, Diced tomatoes.

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Ingredients

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Dough & Assembly

1 each pizza dough (store-bought or homemade, ~12-inch pizza)

1 tbs olive oil

Sauce & Cheese

1 cup pizza sauce

2 cups shredded mozzarella cheese

2 tbs Grated Parmesan cheese

Meats

4 oz prosciutto (thinly sliced)

12 slices pepperoni (sliced)

6 oz Italian sausage (mild or spicy), casing removed

Vegetables & Toppings

1 each green bell pepper, thinly sliced

1 tbs Black olives, sliced

3 oz mushrooms, thinly sliced

1 small yellow or red onion, thinly sliced

1 cup diced tomatoes, drained if very wet

Finishing & Seasoning

1 tsp Dried oregano

1/2 tsp Red pepper flakes

6 each fresh basil leaves (optional)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Dough & Oven Prep

Preheat and prepare

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that won't reach 500°F, preheat to the highest temperature available (475–500°F). Lightly dust a pizza peel or a work surface with flour or cornmeal.

Brush the pizza dough lightly with 1 tablespoon olive oil on one side. If using refrigerated dough, allow it to rest 15 minutes at room temperature before stretching.

Sauce & Cheese

Stretch or roll the dough to a 12-inch round on the prepared surface. Flip the dough so the oiled side is down, and brush the top edge with a little additional oil to promote browning.

Spread 1 cup pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 2 cups shredded mozzarella evenly over the sauce. Sprinkle 2 tablespoons grated Parmesan on top.

Meats

If your Italian sausage is raw, crumble it into a skillet over medium heat and cook until browned and cooked through, 5–7 minutes. Drain excess fat and pat lightly with paper towels. If sausage is pre-cooked, simply break into small pieces.

Distribute the cooked sausage pieces evenly over the cheese. Arrange 12 pepperoni slices evenly across the pizza, leaving room for prosciutto to be added later (prosciutto will be added after baking to preserve its delicate texture).

Vegetables & Toppings

Scatter the sliced green bell pepper, sliced mushrooms, sliced onion, and 1 tablespoon sliced black olives evenly over the pizza. Evenly distribute 1 cup diced tomatoes (drained if very wet) across the surface. Season the toppings lightly with 1/4 tsp salt and 1/4 tsp black pepper, then sprinkle 1 tsp dried oregano and 1/2 tsp red pepper flakes over the top.

Bake

Slide the pizza onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (or highest oven temp) for 8–12 minutes, or until the crust is golden and the cheese is bubbly and beginning to brown. Baking time will vary with oven and stone; watch closely after 8 minutes.

Finish & Serve

Remove the pizza from the oven and transfer to a cutting board. Immediately drape the 4 oz (about 4 thin slices worth) of prosciutto over the hot pizza so it softens slightly but does not fully cook. Scatter fresh basil leaves across the pizza, if using.

Let the pizza rest 2 minutes, then slice into 8 slices. Serve hot with extra red pepper flakes or grated Parmesan at the table.