Prosciutto Pizza Parma
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Ingredients
- 1 16 ounce Best Pizza Dough
- 3 cups fresh shaved Parmesan cheese
- 1/2–3/4 cup Tuscan Herbed Oil
- 2 cups cocktail or cherry tomatoes, halved
- 2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2–3 cups baby arugula
- 8–10 slices prosciutto
Instructions
- Follow the instructions on making the pizza dough.
- Preheat the oven to 400F.
- Place the cocktail tomatoes on a baking sheet, drizzle with olive oil, salt and pepper. Gently stir around with your hands.
- Roast for 15-20 minutes.
- Remove from oven and plate to rest.
- Thirty minutes before baking (and the dough is ready), place a Pizza Stone on the lower third rack or invert a metal pan and place on the rack.
- Raise the oven temp to 500F for 30 minutes. *if using a Pizza Screen , do not preheat the screen but place the oven rack on the lower third rung.
- If using the pizza stone or inverted pan, stretch out the dough and place on a flour dusted paddle. If you don’t have a paddle stretch out on a flour/corn meal dusted parchment paper.
- Stretch the dough into a round, thin crust, leaving the outer edge slightly thicker.
- Drizzle the Tuscan Herbed Oil over the crust to a 1/2” rim for the crust.
- Bake on the lower rack for 4 minutes.
- Remove from oven and top with 2 cups of cheese and roasted tomatoes.
- Return to oven and bake for an additional 4-6 minutes or until the crust is golden brown.
- Remove from the oven, top with arugula, prosciutto and remaining cheese.
- Return to oven for 1 minute (just enough to get the Parmesan to soften slightly).
- Remove from oven and drizzle additional Tuscan Herbed Oil over top.