Easy Wood-Fired White Pizza with Boursin, Prosciutto & Arugula Recipe
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!
- 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
Instructions
- 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.
- When you’re ready to make the pizza, take the temperature of the pizza stone to ensure that it’s at the correct temperature.
- 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.
- 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.
- Add the mozzarella and Boursin cheese on top of the dough. Top with the hard salami.
- In one quick jerking motion, launch the pizza onto the hot stone in the pizza oven.
- While the pizza starts to bake, hold the turning peel near the flames for a few seconds to warm up.
- 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.
- 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.
- 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.
- Slice and enjoy!
Notes
*time does not include preheating the Smoker.