Perfect Your Pizza: Teresa Ralston’s “Pizzetta Positano”

Strolling the cobblestone streets of Positano, a charming town on the Amalfi Coast overlooking the beautiful blue Mediterranean Sea during a dream come true family vacation is the inspiration for this delicious pizza. Fresh rocket/arugula, bright red tomatoes still on the vine, the biggest lemons I have ever seen and the most gorgeous meats ands cheese adorned market stands and beckoned my senses. This pizza is a wonderful way to commemorate our amazing trip!

Pairs With

2022

Diamond Collection Rosé

Elegant on the palate and featuring flavors of roses, matcha and currants with a crisp natural acidity.

Price

$18.00

Member Price

$16.20

Diamond Collection Rosé quantity

Add to cart

Ingredients

• Arrabiata Tomato Sauce
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon garlic paste
• 2 teaspoons dried oregano, rubbed in hands
• teaspoon crushed red pepper
• 1/2 cup Francis Coppola Diamond Collection Red Blend Wine
• 1-28 ounce can whole San Marzano tomatoes, crushed with pastry blender
• 1 tablespoon tomato paste
• 1 1/2 teaspoons kosher salt
• 1 teaspoon honey
• 10 ounces prepared fresh pizza dough for a 10 inch pizza
• tablespoons flour for hands and pizza peel-use more if dough is sticky
• 1 tablespoon cornmeal
• 1/3 cup shredded mozzarella cheese
• 1/2 cup shredded fontina cheese
• 1 cup baby arugula leaves
• slices thinly sliced prosciutto
• 1/4 cup shaved parmigiano reggiano
• 1/4 teaspoon finely grated lemon zest

Directions

1. Place a pizza stone in center of oven and preheat oven to 500 degrees.
2. To make the Arrabiata Tomato Sauce: Heat olive oil and butter in a large skillet over medium heat. Add garlic, oregano, and crushed red pepper. Cook and stir one minute. Stir in wine. Cook and stir 1 minute. Stir in crushed tomatoes, tomato paste, salt, and honey. Continue to cook and reduce sauce until thickened and pizza sauce consistency-about 15 minutes.
3. Stretch pizza dough into a 10-inch circle using lightly floured hands and place onto a pizza peel dusted with 1 tablespoon flour (dust off excess) and 1 tablespoon cornmeal. You want pizza crust to slide around to place on pizza stone but not be caked with flour or cornmeal.
4. Sprinkle dough with mozzarella cheese leaving a one-inch rim.
5. Spread 1/2 cup sauce evenly over cheese. If you like a saucy pizza use 2/3 cup of sauce. Reserve extra sauce for additional pizzas.
6. Sprinkle fontina over top of sauce.
7. Place pizza on top of pizza stone and bake for 8-10 minutes or until done.
8. Remove from oven and top with arugula, prosciutto slices torn in half, parmesan and lemon zest.

Cook’s notes:
Let pizza dough come to room temperature for at least 30 minutes in a covered oiled bowl before stretching.

Utilize the best ingredients possible to produce a superior pizza.

A vegetable peeler works well for shaving parmesan.

I like to use a wooden pizza peel to place pizza on pizza stone. The flour works itself into the grooves. I use a metal one for removing the pizza.

I like San Marzano tomatoes grown in Italy because they have a stronger, sweeter flavor and less seeds. It’s not a brand of tomato but a specific type like plum or Roma are. Any canned whole tomatoes will work in this recipe.