Pizza Estiva

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  • Category All
  • Servings 1-3
  • Prep Time 10-20 mins
  • Cook Time 2 mins

This simple-yet-delicious pizza brings together time-honored flavor combinations. This crispy and tasty dough is topped with Prosciutto Crudo, Baby Arugula and Parmigiano Reggiano cheese shavings.
 
Supplies:

  • • The Quattro or Primo Wood Burning Pizza Oven
  • • Acacia Hard Wood Pizza Peel
  • • The Pizza Peel
  • • Professional Series Pizza Cutting Wheel
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    Ingredients:

  • • Classic Pizza Dough
  • • Baby Arugula
  • • Buffalo Mozzarella
  • • Confit Cherry Tomatoes
  • • Prosciutto Crudo
  • • Parmigiano Reggiano Cheese Shavings
  • • Salt
  • • Zerillo Premium Extra Virgin Olive Oil

    • Step 1.

      Fire up your Ciao Bella Pizza Oven. Aim for 716°F (380°C) on the stones. You can check the temperature inside your oven quickly and easily using the built-in temperature thermometer gauge.

    • Step 2.

      Using a small amount of flour, dust your work surface and your pizza peel.

    • Step 3.

      Stretch the pizza dough ball out evenly to 10 or 14 inches and lay it out on the pizza peel. Begin to make a few small holes with the help of a bench scraper, we do not want the pizza to bubble.

    • Step 4.

      Top with a pinch of salt and Extra Virgin Olive Oil.

    • Step 5.

      Slide the pizza off the peel and into your oven and cook for 1 to 2 minutes, making sure to rotate the pizza every 20 seconds for an even bake.

    • Step 6.

      Once cooked, remove the pizza from the oven, slice, and top with baby arugula, buffalo mozzarella, a pinch of salt, confit cherry tomatoes, prosciutto crudo, Parmigiano Reggiano cheese shavings, and a delicate drizzle of Zerillo Premium Extra Virgin Olive Oil.

    • Step 7.

      Serve and enjoy!

    • Step 8.