Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
White Pizza
Getting reviews...
- Level: Easy
- Total: 4 hr 19 min
- Prep: 10 min
- Inactive: 4 hr
- Cook: 9 min
- Yield: 4 pizzas [Serves: 8 (2 servings per pizza)]
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2478
- Total Fat
- 68 g
- Saturated Fat
- 25 g
- Carbohydrates
- 351 g
- Dietary Fiber
- 19 g
- Sugar
- 7 g
- Protein
- 108 g
- Cholesterol
- 144 mg
- Sodium
- 6985 mg
- Level: Easy
- Total: 4 hr 19 min
- Prep: 10 min
- Inactive: 4 hr
- Cook: 9 min
- Yield: 4 pizzas [Serves: 8 (2 servings per pizza)]
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2478
- Total Fat
- 68 g
- Saturated Fat
- 25 g
- Carbohydrates
- 351 g
- Dietary Fiber
- 19 g
- Sugar
- 7 g
- Protein
- 108 g
- Cholesterol
- 144 mg
- Sodium
- 6985 mg
Ingredients
Directions
- Preheat your wood fired pizza oven 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It's best to heat it for 1 hour in a 500 degrees F oven.
- Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10-inch round.
- Top the dough with 1/4 of the cheese and arugula, leaving a 1-inch border on the crust. Place the pizza on the wood oven floor until the cheese is just melted. Remove the pizza and top with a 1/4 of the prosciutto slices. Place back in the oven and bake for another minute.
- Remove the pizza and drizzle with olive oil and season with salt and pepper.
- Repeat with the remaining ingredients.
Cook’s Note
Never use fresh mozzarella on pizza. It makes the crust too wet.
