Prosciutto White Pizza (Print Version)
Creamy ricotta, tender asparagus, salty prosciutto, and a tangy lemon-herb sprinkle make this pizza feel light and fresh.
# Ingredients:
→ Gremolata
01 -
2 teaspoons lemon zest, grated fresh
02 -
1 clove garlic, grated up
03 -
½ cup parsley, chopped as small as you can
→ Pizza Base
04 -
Sprinkle cornmeal to stop sticking
05 -
Glug of olive oil for brushing
06 -
1 pound pizza dough, thawed if frozen and let it warm up
→ Toppings
07 -
Sprinkle of salt and cracked black pepper if you want
08 -
4 thin slices prosciutto
09 -
5 ounces mozzarella, grated (just over a cup)
10 -
½ pound asparagus, sliced into thick pieces
11 -
¾ cup ricotta, scoopable and fresh
# Steps:
01 -
Right after pulling it from the oven, drape over prosciutto and sprinkle on the gremolata.
02 -
Slide it onto the roaring hot stone. Let it get crisp and golden for about 10 to 12 minutes.
03 -
Grab the dough, swipe some oil on top, spread over ricotta. Give it a dash of salt and pepper, then tumble over the mozzarella and asparagus.
04 -
Give your baking sheet or pizza peel a good dusting of cornmeal. Stretch the dough until it's a big, thin circle about 16 inches wide.
05 -
Fire up your oven super hot to 475°F with the stone or steel in place. Put an oven rack about six inches below the broiler.
06 -
Stir together parsley, garlic, and lemon zest in a small bowl. Toss in a bit of salt and pepper, then set it aside for later.
# Helpful Notes:
01 -
Gremolata is an old-school Italian topping. It’s kind of like chimichurri but skips the vinegar and oil and uses lemon zest.
02 -
Letting pizza dough hang out at room temp lets you stretch it way easier.