This recipe is a replica of the first pizza I ate when I was in Italy last year. It brings back wonderful memories of relaxing in a beautiful city, with great company, and a carafe of wine! So delicious…I hope you enjoy this one as much as I do!
Store bought pizza dough purchased from your favorite pizza shop or Italian market (I buy mine from Corrados)
Basic Tomato Basil Sauce (recipe below)
1 ball fresh mozzarella (patted dry and sliced thin)
1 handful fresh basil
Part Skim Ricotta
olive oil, balsamic vinegar, salt, pepper
Preheat the oven to 450. Stretch out the dough until it forms a circle (depending on the consistency of the dough you may need to use a little flour). Brush with olive oil and sprinkle with salt and pepper. Bake until the crust starts to get crispy. If any bubbles start to form prick them with a fork.
After the dough starts to brown (about 10 minutes) pull out of the oven and a few ladles of sauce on top. Cook for a few more minutes until the sauce starts to bake into the crust. Take out of the oven and top with the thinly sliced fresh mozzarella, prosciutto and dollops of ricotta . Bake for a few more minutes until the cheese melts.
Remove from oven and top with fresh basil, arugula and a drizzle of olive oil…just like they do in Italy!
For Basic Tomato Basil Sauce:
2 large shallots sliced
1 35 oz can of whole tomatoes (preferably San Marzano)
splash of white wine
2 tbsp tomato paste
handful of fresh basil
In a medium pot heat a few tablespoons of olive oil on medium heat. Add in shallots and saute until tender but not brown. Add in the tomato paste, oregano, salt and pepper cook for a minute. Add in white wine, cook for 3 more minutes. Add in can of tomatos, more salt and pepper. Cover and let boil. Scrape the bottom of the pot every once in a while to prevent burning. Tomatos should break up on their own, if they don’t, squish them with a wooden spoon. Cook until it has reduced a bit…about 20 minutes.