Fiamma’s Prosciutto and Arugula Pizza
Ingredients
- 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
Instructions
- 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!