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Crudo - Prosciutto & Basil Pizza

Crudo - Prosciutto & Basil Pizza

by Pizzata NZ

Prosciutto Pizza Recipe

Prosciutto pizza is a big favorite in Italian pizzerias. Typically, it is served with arugula, but since this green can be difficult to source in New Zealand, we use rocket and fresh basil for a delightful twist. To add a touch of spiciness serve with a drizzle of Italian hot chili oil (olio di peperoncino).

Ingredients

Makes 1 x 14” (approximately) pizza

  • 1 x 260g ball of classic pizza dough

  • 8 thin slices of prosciutto crudo (dry-cured and aged ham leg - a real Italian delicacy)

  • 100g mozzarella (for best results, use Fior di Latte)

  • Hand-crushed San Marzano tomatoes or pizza sauce (for authentic Neapolitan flavor)

  • Drizzle of olive oil

  • 1 teaspoon Parmigiano Reggiano (grated)

  • Handful of basil and/or rocket leaves

Method

1. Prepare the Dough

Prepare your pizza dough ahead of time. If you’re new to making dough, check out our guide to creating the perfect Classic Pizza Dough – it’s simple and guarantees great results.

2. Heat the Oven

Fire up your Kiln Everdure pizza oven and aim for 400°C on the stone inside. To ensure the oven reaches the right temperature, use an infrared thermometer such as the Ooni Infrared Thermometer for a quick and accurate reading.

3. Assemble the Pizza

  • Generously dust your work surface with semolina to prevent sticking. Stretch the pizza dough ball out to about 14”.

  • Spread a thin layer of hand-crushed tomatoes or pizza sauce over the dough.

  • Tear the mozzarella into smaller pieces and distribute evenly across the base.

  • Add a few fresh basil leaves for added flavor.

4. Cook the Pizza

Slide the prepared pizza onto your peel and launch it into the Kiln Everdure pizza oven. No need to rotate your pizza manually, as the oven rotates it automatically, ensuring even cooking.

5. Finish and Serve

  • Once cooked, remove the pizza from the oven.

  • Scatter the thinly sliced prosciutto over the pizza.

  • Add fresh rocket and basil leaves as garnish.

  • Finish with a drizzle of chilli oil and a sprinkle of grated Parmigiano Reggiano.

Slice and serve immediately. Enjoy a taste of Italy in your own home!

by Pizzata NZ