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| Image Source - Google | Image by - foodandwine |
Ingredients
- 1 cup hot water
- 1/4-ounce package of dried yeast
- 1/2 teaspoon sugar
- 3 cups (1 pound) 00 flour (see note), more for dusting
- 1 tablespoon kosher salt
- Extra virgin olive oil
- Cornmill for dusting
Tomato sauce
- 1 cup diced tomatoes
- 1 tablespoon extra virgin olive oil
- Cell salt
- Pepper
Topping
- 8 oz half-semisoft lamb milk cheese in bite-sized pieces
- Cut into 6-ounce pieces
- Baby Arugula for garnish
Instructions
Step 1
In a small bowl, beat the water with the yeast and sugar. Let it bubble for 10 minutes. In a large bowl, sprinkle 3 cups flour with salt. Stir in the yeast and 1 tablespoon oil until the dough forms. Roll the flour on a lightly flour work surface and roll until smooth. In a large bowl, lightly pour the batter. Cover and let stand in a warm place until doubled in about 1 hour.
Step 2
Preheat the oven to 450 to medium size with pizza stones, roll the flour into 4 pieces and line a baking sheet a few inches apart. Cover the floor with plastic wrap and leave it in a warm place for 30 minutes.
Step 3
In a food processor, mix with the tomato oil until pureed. Season with salt and pepper.
Step 4
Dust on a baking sheet opposite to cornmeal. Using a light flour rolling pin on the work surface of the light lining roll the 1 piece into a 10-inch circle, transfer it to the pan, invert. Sprinkle 1/4 cup tomatoes on top of the potatoes, grease a quarter of the cheese 1 inch away, gently slide the pizza on a hot stone and bake for about 10 minutes until the cheese is golden and crispy and the cheese is melted with a quarter of the prosciutto Arrange with chopped attached arugula on a working surface and serve immediately. Repeat to make 3 more pizzas.
