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This is a modern twist on a traditional pizza. Our Sun Dried Tomato Sauce and Roasted Garlic Olive Oil give it a special flavour. Make sure the prosciutto is very thinly sliced and of a good quality. If you have time, be sure to prepare our Traditional Pizza Dough – but if you are pressed for time purchase this very important ingredient at your local bakery or use a prepared base. Makes 4 servings. |
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| 1 recipe | Traditional Pizza Dough, shaped and ready for topping (find this recipe in the Pizza section of our website) | ||
| 1 Tbsp | Roasted Garlic Olive Oil | ||
| 1 Cup (1/2 jar) | Sun Dried Tomato Sauce | ||
| 1/2 Cup | Mozzarella cheese - freshly grated | ||
| 1/2 Cup | Gruyère or Fontina cheese - freshly grated | ||
| 3 Tbsp | Parmesan cheese - freshly grated, preferably Parmigiano-Reggiano | ||
| 6 Ounces | Prosciutto, sliced very thin | ||
| 1/2 Cup | Onions - red, diced | ||
| 1 Cup | Spinach - cooked with excess moisture removed | ||
| 1 Tbsp | Herbs for Pasta & Pizza | ||
| To taste | Salt - preferably fleur de sel | ||
| To taste | Black pepper - freshly ground | ||
| To taste | Roasted Garlic Olive Oil | ||
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| 1. Preheat the oven to 425°F. 2. To prepare the pizza brush the dough with 1 tablespoon of Roasted Garlic Olive Oil. Spread the Sun Dried Tomato Sauce over the dough. Scatter the three cheeses over the dough. Attractively place the prosciutto, spinach and onions over the cheese. Sprinkle the Herbs for Pasta and Pizza, salt, and pepper over the top. Liberally drizzle Roasted Garlic Olive Oil over the pizza. 3. Bake on the lower oven rack for 20-30 minutes or until the dough is crisp and golden. Remove from the oven and let sit for 5 minutes before slicing. Slice and serve warm. |
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