White Pizza with Prosciutto (Print Version)
# Ingredients:
→ Gremolata
01 -
½ cup fresh flat-leaf parsley, finely chopped
02 -
1 clove garlic, freshly grated
03 -
2 teaspoons finely grated lemon zest
→ Pizza Base
04 -
1 pound fresh or frozen pizza dough, brought to room temperature
05 -
Olive oil for brushing
06 -
Cornmeal for dusting
→ Toppings
07 -
¾ cup fresh ricotta cheese
08 -
½ pound asparagus, trimmed and sliced into wide coins
09 -
5 ounces fresh mozzarella, grated (about 1¼ cups)
10 -
4 thin slices prosciutto
11 -
Kosher salt and freshly ground black pepper to taste
# Instructions:
01 -
Mix together the chopped parsley, grated garlic, and lemon zest in a bowl. Season with salt and pepper. Set aside.
02 -
Position rack 6 inches from heat source and preheat oven to 475°F with a pizza stone or steel inside.
03 -
Dust your pizza peel or unrimmed baking sheet with cornmeal. Stretch dough to ¼-inch thickness (about 16 inches diameter) and place on the cornmeal.
04 -
Brush dough with olive oil, spread with ricotta, and season with salt and pepper. Layer on the sliced asparagus and grated mozzarella.
05 -
Carefully slide pizza onto the hot stone and bake until golden brown and crispy, about 10-12 minutes.
06 -
Remove from oven and immediately top with prosciutto slices and the prepared gremolata.
# Notes:
01 -
Gremolata is an Italian condiment that differs from chimichurri by using lemon zest instead of vinegar and no oil
02 -
Pizza dough should be at room temperature for easier stretching