| Cuisine: Italian | Type: Pizza | Serves: 4 |
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Source:
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Centennial Celebrations, a cookbook from the Denver Junior League |
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Attributes:
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Book |
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Comments:
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We end up with an abundance of fresh basil in our herb garden mid-summer, we make pesto and use some of it for this pizza. We used the Ooni for this, so we made a smaller pizza, cooked at a higher temperature, and for a shorter time. The method here is a bit unconventional, but is true to the original recipe. We did it a bit differently, assembling the pizza on the peel before launching it into the Ooni. |
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Serving Suggestions:
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Ingredients:
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1 pound pizza dough, at room temperature (this is twice what we usually use for a 12- to 14-inch pizza, so use your discretion) 2 tbs. extra-virgin olive oil, divided 1 tbs. Italian seasoning 3 tbs. pesto 8 oz. shredded mozzarella cheese 8 oz. shredded Parmesan cheese 2 oz. prosciutto, torn into bite-size pieces 2 cups baby arugula Juice of 1 large lemon Salt and pepper to taste |
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Instructions:
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1. Preheat oven to 400°F, placing a pizza stone, pizza pan, or baking sheet on the center rack 2, Stretch the dough into an 1/8-inch thick circle on a piece of parchment paper and transfer the paper to the preheated pizza stone or pan, Spread 1 tablespoon of the olive oil over the dough. Sprinkle evenlly with the italian seasoning. Spread with the pesto. Layer with half the mozzarella cheese, half the Parmesan cheese, prosciutto, and remaining cheeses. 3. Bake for 20 to 25 minutes or until the cheese is melted and the dough is dark brown. 4. Place the arugula in a medium bowl. Add the remaining 1 tablespoon olive oil, lemon juice, salt and pepper and toss to coat. Arrange evenly over the pizza. Cut into slices and serve immediately. |
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Related recipes:
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None |
2025-11-30