Prosciutto and Pea Greens Pizza

 


  • 2 8-10 ounce dough balls
  • 6 ounces fontina, freshly grated
  • 2 ounces fresh mozzarella (cubed)
  • 3-4 ounces very thinly sliced
  • prosciutto cotto
  • 2 ounces pea greens
  • Parm for shaving
  • Olive oil
Stretch dough ball to desired thickness and top with 3 ounces of the shredded fontina.
Next, dot the pizza with 1 ounce of cubed fresh mozzarella and bake pizza at 550-600 F for 7-8 minutes.
Once finished baking, allow to cool on a cooling rack for a minute or two.
Cut pizza and top with a scattering of the thinly sliced prosciutto cotto, then fill in the blank spaces with the pea greens.
Shave some Parmigiano Reggiano over your pizza and then drizzle with your favorite olive oil.

ENJOY YOUR MEAL

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