How to make a Prosciutto and Arugula Pizza

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 exactly 1 cup (236 grams) of warm water and mix well until the dough is smooth and elastic, about 10 minutes.

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

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

Place a couple of fogo starters and some 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 the burning wood and embers to one side using the wood grate.

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.

Sprinkle finely minced garlic on top of the sauce.

Add red onions on top of the sauce.

Sprinkle finely shredded toscana cheese over the pizza.

Tear up slices of prosciutto ham and place it on the pizza.

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

Rotate the pizza while baking until it starts to get 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