Recipe Courtesy of Bella Roma Pizza, St. Cloud, Florida
Ingredients
14-ounce dough ball
Handful of fresh baby arugula
4 leaves of fresh basil (julienned)
10 thin slices of ripe tomato
1 garlic glove chopped
2 ounces thinly sliced prosciutto
7 ounces shredded mozzarella
Pinch of grated Pecorino Romano cheese
Pinch dried oregano
¾ ounces balsamic glaze
¾ ounces extra virgin olive oil
11/2 ounces of mixed shaved Italian cheeses (Romano, Asiago, Parmesan)
Instructions
Spread mozzarella cheese evenly across dough.
Sprinkle on fresh basil.
Top pizza with ripened sliced tomatoes across the pizza over the fresh basil and mozzarella.
Tear the thinly sliced prosciutto and evenly distribute over the tomatoes.
Sprinkle on grated pecorino Romano cheese and a pinch of dried oregano.
Bake at 550 F for 7 to 8 minutes.
Once pizza is baked to a golden brown perfection remove from oven and top with a handful of fresh baby arugula, fresh cracked black pepper, shaved Italian cheese mix and
finally drizzle the extra virgin olive oil and balsamic glaze across the pizza.
Cut and serve.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/the-pizza-frozinone