“Some of the best pizzas I have enjoyed have been really simple, but they have consisted of quality ingredients or a great combination of a few ingredients. Sometimes being simple is better than overloading a pizza.” – Quinn Gardner
Fiamma’s Prosciutto and Arugula Pizza
- 1 7-oz. dough ball (preferably made with 00 flour)
- Semolina flour/cornmeal,for dusting
- ½ oz. olive oil
- 3-4 basil leaves
- 2¼ oz. fresh mozzarella cheese (preferably bufala)
- 1 oz. prosciutto, thinly sliced
- 1 oz. fresh arugula
- ¼ oz. balsamic vinegar
- ⅕ oz. freshly grated parmesan cheese
Press out the dough ball using semolina or cornmeal. As you go, try to get all the air bubbles pressed out into the outside crust.
Add half the oil as the base of the pizza, and add the basil leaves.
Break down the mozzarella into small pieces across the middle of the pizza.
Slide the pizza onto the peel and stretch as needed.
Cook as desired (About 90 seconds at 850° in a wood-fired oven).
Cut the pizza, and add a slice of fresh prosciutto to each slice of pizza.
Toss the arugula in equal parts olive oil and balsamic vinegar. Place arugula on top, and add fresh parmesan last. Enjoy!