Pizza Shaved Tomato Pavarotti Recipe

preheat

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven to heat for at least 30 minutes. If using a baking sheet, preheat the oven to the same temperature and let the sheet warm as well.

Stretch or roll the pizza dough into a 12-inch (30cm) round on a lightly floured surface. Transfer the shaped dough to a piece of parchment paper or a floured pizza peel. Brush the dough lightly with 2 tbs extra-virgin olive oil and sprinkle 1 tsp fine sea salt evenly over the surface.

Prepare the tomatoes: wash and pat dry the tomatoes. Using a sharp vegetable peeler or a mandoline set very thin, shave the tomato flesh into very thin ribbons or slices. Aim for delicate, translucent pieces rather than chunks.

Smash the garlic: on a cutting board, press the garlic clove with the flat side of a knife and finely mince it. Mix the minced garlic with 1 tbs extra-virgin olive oil, 1 tsp red wine vinegar (or lemon juice), 1 tsp freshly ground black pepper, and the torn basil leaves in a small bowl.

Toss the shaved tomato ribbons gently with the garlic-oil mixture so they are lightly coated. Taste and adjust seasoning with a small pinch of salt if needed. Set aside to marinate for 5–10 minutes while you prepare the rest of the pizza.

Note: These shaved tomatoes act as a fresh, uncooked 'sauce' layer after baking; they will wilt slightly when the hot pizza is assembled and finished.

Add the cheeses: scatter the torn fresh mozzarella over the oiled dough leaving a small border for the crust. Sprinkle the 1 cup grated Parmigiano-Reggiano evenly over the mozzarella. The parmesan provides savory depth and will brown lightly during baking.

Slide the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–10 minutes, or until the crust is puffed and golden and the cheeses are melted and slightly blistered. Baking time will vary with oven and stone; watch closely after 7 minutes.

Remove the pizza from the oven and transfer to a cutting board. Immediately scatter the marinated shaved tomato ribbons over the hot pizza so they wilt slightly and release fresh flavor across the surface.

Drape the Parma ham slices across the pizza in an even layer. The residual heat will warm the ham just enough to soften without cooking it dry.

Top with a generous handful (about 2 cups) of fresh rocket (arugula). Drizzle 1 tbs extra-virgin olive oil over the greens, then sprinkle 0.5 tsp flaky sea salt and 0.25 tsp freshly ground black pepper evenly.

Finish with 1 tsp balsamic reduction drizzled lightly (optional) and a small sprinkle of lemon zest (0.5 tsp) if using. Let rest for 1–2 minutes, then slice and serve.