Roasted Grape Prosciutto Pizza Parma
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- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 1 large pizza
Ingredients
- 1 16 ounce Best Pizza Dough
- 2 cups freshly shredded whole milk low-moisture mozzarella
- 1/2 cup freshly shaved Parmesan cheese
- 1/4 cup Tuscan Herbed Oil, divided
- 1/2 teaspoon red pepper flakes
- 2-3 cups red seedless grapes
- 1/2 teaspoon Sea Salt
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2-3 cups baby arugula
- 8-10 slices prosciutto
Instructions
- Preheat the oven to 400F. Place the grapes on a large rimmed baking sheet, drizzle with 1 tablespoon olive oil and Sea Salt. Using your hands, gently toss the coating on the grapes evenly. Bake for 10 minutes, or just until the grapes’ skin starts to shrivel. Remove the pan from the oven and allow to cool.
- 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 it on the rack. Raise the oven temp to 500F for 30 minutes.
- If using the pizza stone or an inverted pan, stretch the dough and place it on a lightly dusted paddle.
- Stretch the dough into a round, thin crust, leaving the outer edge slightly thicker.
- Drizzle half the Tuscan Herbed Oil and red pepper flakes over the crust to a 1/2” rim for the crust.
- Slide the pizza dough onto the preheated pizza stone and bake on the lower rack for 4 minutes.
- Remove from the oven and top with the mozzarella cheese and roasted grapes. 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, shaved Parmesan, and drizzle the rest of the Tuscan Herbed Oil over top.