Gourmet Wood-Fired White Pizza with Boursin, Prosciutto & Arugula

Craving restaurant-quality pizza without the takeout box? This creamy Boursin white pizza topped with savory prosciutto and fresh arugula delivers gourmet flavor on a crispy, wood-fired-style crust!

Become a Backyard Pizzaiolo

With over 35 years of professional experience, I’m sharing with you some of my expert tips, techniques, and pizza knowledge so you can become your backyard pizzaiolo!

I’ve taught countless classes over the decades, from beginner to expert, on the ins and outs of pizza making. Today, I’m sharing with you how to make amazing pizzeria-style pizza in a pellet smoker. Yes, folks, this pizza rivals even my traditional wood-fired pizza ovens.

Boursin Arugula Prosciutto White Pizza Ingredients

It all starts with great ingredients. The sky is the limit as to what you can pizzafy, as I call it, BUT keep in mind, less is more. Trust me, I get it, I love 5 pounds of cheese and a ton of pepperoni, but unless you’re making a pan pizza (which you can in this oven), go with less.

• 250-300g prepared pizza dough balls
• Olive Oil
• Cheeses: freshly shredded mozzarella, Boursin Cheese, fresh mozzarella
• Meats: Prosciutto and Salami
• Arugula
• Balsamic Glaze
• Bench Flour – Bench flour is 80% flour mixed with 20% semolina. Not cornmeal but semolina. Semolina has a better texture that allows the dough to slide off more easily.

Chef Lori’s #1 Tip for Making Pizza

1. Things you DO NOT NEED – parchment paper. Unless you’re making a gluten-free or alternative crust (zucchini/squash), you do not use it.

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Preheating a Pizza Oven

The key to a successful pizza is that the stone itself is hot enough.

1. Set up the YS640 with the pizza oven accessory installed. Turn the YS640 on and set the temperature to 600°F. Close the lid and let it heat up for at least 30 minutes.
2. For pizza, I tend to use oak or hickory pellets.

Chef’s Tip About Pizza Temperature

• The most important thing to remember is that you must take the temperature of the stone itself. Yes, the digital displays say one thing, but that doesn’t mean the stone itself hasn’t been heated.
• The digital display means that the internal thermostat is reading that temperature (which is accurate), but pizza stones often heat up more slowly. So definitely make sure that the stone is reading at least 600°F if not higher.

How to Make Pizza At Home

About 30 minutes to an hour before making your pizza, take your pizza dough out of the fridge and let it come to room temperature.

1. Shape the dough, leaving the rim or cornicione untouched. You will start from the middle of the dough and push towards the edge, pressing down and around. By doing this, you’re pushing the air to the crust but still keeping it in the pizza dough. Don’t stretch your dough super thin either. It will be thin and light will shine through (called the windowpane effect), but the dough is still firm.
2. Once you have your 10-12″ shape, place it on a pizza peel coated with your bench flour.  If need be, you can adjust the shape.

3. Add the mozzarella, Boursin cheese, salami, and a drizzle of olive oil.
4. In one quick jerking motion, launch the pizza onto the hot stone in the pizza oven. Turn the pizza about every 15-30 seconds and pull out the pizza once it’s fully cooked, about 2 minutes.

How to Use a Turning Peel

1. While the pizza starts to bake, hold the turning peel near the flames for a few seconds to warm up.
2. After about 15-30 seconds, you’ll see one side of your pizza dough start to puff up (it’s developing the cornicione). Stick your warm peel under the pizza dough, going in a circle (GENTLY) to help loosen it from the stone.
3. Pull the peel partially out on one side, lifting on an angle and turning the pizza in a circular motion. Give the pizza a good quarter-to-half turn.
4. Let it cook for another 30 seconds and turn the pizza again.
5. Towards the end of the cook, you’ll find that you’re turning your pizza pretty frequently.

How to Finish Topping a Pizza

When the pizza comes out, transfer it to a pizza plate or cutting board.

1. Add the arugula over the pizza, sprinkling it evenly over the top.
2. Tear the prosciutto into pieces and nestle it on the pizza.

3. Drizzle the olive oil all over the top, then drizzle the balsamic glaze all over.
4. Slice and enjoy!

What to Serve With White Pizza

What I love about this type of pizza is that you can serve it with a variety of things.

• Arugula Blueberry Italian Pastina Salad
• Boursin Oven Roasted Asparagus
• Garlic Onion Parmesan Potato Chips
• Cheesy Jalapeño Poppers
• Peach Summer Salad with Burrata & Prosciutto

Pizza Tips and FAQs

• Cold Fermentation – My dough recipe is best when you make it and let it cold ferment in the fridge for 48-72 hours.

  • It allows the gluten to relax and makes the dough way easier to work with
  • It develops a way better texture (hello webbing and ‘bat caves’!)
  • The taste is so much more developed.
• No parchment paper on this style of dough. You only need that for a gluten-free or alternative crust dough.
• Rolling Pins – no, never
• Hole In Your Dough – don’t panic. Simply squeeze the hole together and close it up. You’re merely patching it like you would say a hole in your jeans.
• What type of flour should I use? – I ONLY use Le 5 Stagioni 00 flour. You want to use pizza flour. It makes a difference.
• What do you proof your dough in? For home use, I love these Dough Tray Kits.
• What mixer do you use for your pizza dough? I LOVE my Bosch Mixer! I can do 12 pounds of dough at a time!

Easy Wood-Fired White Pizza with Boursin, Prosciutto & Arugula Recipe

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Craving restaurant-quality pizza without the takeout box? This creamy Boursin white pizza topped with savory prosciutto and fresh arugula delivers gourmet flavor on a crispy, wood-fired-style crust!

• Author: Lori
• Prep Time: 5
• Cook Time: 3
• Total Time: 10 minutes
• Yield: 8 slices
• Category: Authentic Pizzeria Style Pizza Made In The Yoder Smokers Pizza Oven, YS640 pizza oven, pellet smoker pizza, pellet grill pizza, backyard pizza, smoked pizza
• Method: smoker, grill
• Cuisine: Authentic Pizzeria Style Pizza Made In The Yoder Smokers Pizza Oven, YS640 pizza oven, pellet smoker pizza, pellet grill pizza, backyard pizza, smoked pizza

Ingredients

• 250–300G prepared pizza dough balls
• Olive Oil for drizzling
• 6–8 ounces freshly shredded pizza cheese
• 1 Boursin round, chopped into pieces
• 6–8 slices of hard salami
• 1–2 cups arugula
• 4–6 slices of prosciutto, torn
• Balsamic Glaze for drizzling

 

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Instructions

1. Set up the YS640 with the pizza oven accessory installed. Turn the YS640 on and set the temperature to 600°F. Close the lid and let it heat up for at least 30 minutes.
2. When you’re ready to make the pizza, take the temperature of the pizza stone to ensure that it’s at the correct temperature.
3. Shape the dough, leaving the rim or cornicione untouched. You will start from the middle of the dough and push towards the edge, pressing down and around. By doing this, you’re pushing the air to the crust but still keeping it in the pizza dough. Don’t stretch your dough super thin either. It will be thin and light will shine through (called the windowpane effect), but the dough is still intact.
4. Once you have your 10-12″ shape, place it on a pizza peel coated with your bench flour.  If need be, you can adjust the shape.
5. Add the mozzarella and Boursin cheese on top of the dough. Top with the hard salami.
6. In one quick jerking motion, launch the pizza onto the hot stone in the pizza oven.
7. While the pizza starts to bake, hold the turning peel near the flames for a few seconds to warm up.
8. After about 15-30 seconds, you’ll see one side of your pizza dough start to puff up (it’s developing the cornicione). Stick your warm peel under the pizza dough, going in a circle (GENTLY) to help loosen it from the stone. Pull the peel partially out on one side, lifting on an angle and turning the pizza in a circular motion. Give the pizza a good quarter to half turn. Let it cook for another 30 seconds and turn the pizza again. Towards the end of the cook, you’ll find that you’re turning your pizza pretty frequently.
9. This pizza should take roughly 2 minutes. When the pizza crust is puffed and cooked, remove the pizza from the oven, plate it, and finish topping.
10. Sprinkle over the arugula, nestle the torn prosciutto pieces in the arugula, drizzle on a little more olive oil, and finish with a balsamic glaze.
11. Slice and enjoy!

Notes

*time does not include preheating the Smoker.

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