How to make Prosciutto and Arugula Pizza | Wood Fired Pizza Recipe

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more affordable.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces calories, while cheddar is often cheaper.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: red wine vinegar

Balsamic vinegar is lighter, and red wine vinegar is less expensive.

Add the entire packet of dough mix into a large bowl.

Add 1 cup (236 grams) of warm water to the bowl.

Mix well until the dough is smooth and elastic, about 10 minutes by hand.

Form the dough into two identical size balls and let rise in a covered bowl for about 2 to 4 hours at room temperature.

Light up the karma 25 wood fire pizza oven about 45 minutes to 1 hour beforehand to allow the stone to heat up.

Place a couple of fogo starters and pecan chunks in the oven, light the fogo starter, and open the chimney.

Once a nice fire is going, add more pecan chunks and move them around to heat the stone evenly.

After about 45 minutes, move all burning wood and embers to one side using the wood grate.

Check that the pizza stone is at a temperature between 550 and 600 degrees.

Add semolina flour to the pizza peel to help the pizza slide off easier.

Flour the pizza dough and shape it into a thin round pizza.

Spread the pizza sauce (made with olive oil, marsana tomatoes, and basil) over the dough.

Add finely minced garlic on top of the sauce.

Sprinkle red onions over the pizza.

Add finely shredded toscana cheese flavored with badass veggie boost.

Tear slices of prosciutto ham and place them on the pizza.

Put the pizza into the karma 25 wood fire pizza oven and bake for about 90 seconds.

Rotate the pizza while baking until it has a beautiful crust.

Remove the pizza from the oven and add a couple of leaves of baby arugula.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens