By Dan Richer
Tomato sauce fresh mozzarella, thinly sliced speck (or prosciutto), arugula, parmigiano reggiano
This pizza reminds me of the time I’ve spent in the Italian Alps with the scenic views, the freshest, cleanest mountain air and the tastiest cheeses and cured meats. Everytime I make this pizza I think about the adventures I’ve had skiing down those majestic peaks and how I must plan my next trip to Italy.
Pair with Diamond Collection Merlot
- Pizza dough for one 12” pizza
- ¼ cup Tomato Sauce
- 75-80 grams (½ cup) Fresh Mozzarella
- Coarse Sea Salt
- Extra Virgin Olive Oil
- 2 cups Arugula, loosely packed
- Piave Vecchio or Parmigiano Reggiano
- 30 grams (1 oz) thinly sliced Speck or Prosciutto
Stretch the pizza dough and transfer to a floured peel. Spoon the tomato sauce onto the dough in a very thin layer, then distribute the mozzarella evenly. Season with salt and drizzle with olive oil. Bake until the crust is deeply caramelized and the cheese is fully melted. Distribute the arugula, then use a vegetable peeler to shave curls of piave or parmigiano-reggiano. Drape over the speck and drizzle with a touch more olive oil.
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