Prosciutto and Arugula Wood Fire Pizza

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat and calories, while ham is more budget-friendly.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta

Part-skim mozzarella reduces fat, while ricotta is often less expensive.

balsamic glaze

🥗Healthier: reduced balsamic vinegar

💰Cheaper: regular balsamic vinegar

Reduced balsamic vinegar has fewer calories, while regular vinegar is more affordable.

Light the charcoal briquettes and wait for about 5 to 10 minutes before adding wood.

Add two chunks of wood to the fire after the charcoal is lit.

Wait about 2 to 3 minutes for the oven to reach the desired temperature.

Take the homemade pizza dough out of the refrigerator 30 minutes prior to use to reach room temperature.

Form the dough into a ball, stretching it out gently without pressing down in the middle to keep air pockets.

Sprinkle flour on the pizza peel to prevent sticking.

Stretch the dough into a pizza shape using your hands, making it wider as needed.

Sprinkle semolina flour on the pizza peel before placing the dough on it.

Spread a layer of homemade marinara sauce on the dough, leaving some texture if desired.

Break up the buffalo milk mozzarella cheese and distribute it over the sauce.

Drizzle a little olive oil over the cheese before baking.

Launch the pizza into the wood fire oven, ensuring to keep an eye on it and turn it every 5 to 10 seconds to prevent burning.

Once the pizza is golden and cooked, remove it from the oven.

Top the pizza with freshly grated parmasano regiano cheese, arugula, and slices of prosciutto.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens