Margherita for the little people and my favorite pizza in the world: super thin crust, “brushed” with tomato sauce, merely sprinkled with shredded mozzarella and topped with prosciutto di Parma and arugula, previously tossed with extra virgin olive oil. I hope you like it!
½ pizza dough recipe
1/4 cup of tomato sauce
1/3 cup of mozzarella cheese shredded
Corn meal (for the pizza peel)
4-5 slices of prosciutto di Parma
2 cups of arugula, tossed with extra virgin olive oil
In the middle rack of the oven, preheat a pizza stone to 450°F. Sprinkle the cornmeal on a pizza peel. On a floured surface, with a roller, extend the dough and place it on the pizza peel. Evenly distribute the tomato sauce. Evenly sprinkle the mozzarella cheese. Place the pizza on the pizza stone and bake it for 10 minutes. Take the pizza from the oven. Let cool down for 3-5 minutes. Evenly distribute the prosciutto over the pizza and put the arugula and olive oil mix on top.
To print the recipe click here.
To print the pizza dough recipe, click here.
To print the basic tomato sauce recipe, click here.