Prosciutto di Parma, Rucola, Tomato, and Mozzarella – a delicious recipe with Nancys, extra-virgin olive oil, Kosher salt, tomato sauce, rella, thin slices prosciutto. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
2
Brush the rim of the dough with olive oil and season the entire surface with salt.
3
Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce.
4
Scatter the pieces of cheese over the pizza, slide it into the oven, and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes.
5
Remove the pizza from the oven and cut it into quarters.
6
Drape one slice of prosciutto onto each quadrant and pile the arugula in the center of the pizza.
7
Drizzle the pizza with the finishing- quality olive oil, and serve.
8
Sangiovese di Romagna (Emilia Romagna)
36
kcal
Calories
4
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 round of Nancys Pizza Dough (page 126), 1 tablespoon extra-virgin olive oil, Kosher salt, 1/4 cup Passata di Pomodoro (page 25) or tomato sauce, and more.
Yes, Prosciutto di Parma, Rucola, Tomato, and Mozzarella falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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