Ingredients with Measurements:
- 1 pound pizza dough
- 1/2 cup tomato sauce
- 1/4 cup grated Pecorino di Farindola cheese
- 4 ounces thinly sliced prosciutto
- 1/4 cup chopped fresh basil
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Pizza stone or baking sheet
- Pizza peel or large spatula
Step-by-step instructions:
1. Preheat oven to 450°F.
2. Roll out pizza dough on a floured surface to desired thickness.
3. Transfer dough to a pizza peel or large spatula.
4. Spread tomato sauce evenly over the dough, leaving a 1/2 inch border around the edges.
5. Sprinkle Pecorino di Farindola cheese over the sauce.
6. Arrange prosciutto slices on top of the cheese.
7. Sprinkle chopped basil and red pepper flakes over the prosciutto.
8. Season with salt and pepper to taste.
9. Slide pizza onto preheated pizza stone or baking sheet.
10. Bake for 12-15 minutes, or until crust is golden brown and cheese is melted and bubbly.
11. Remove from oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
Preheat oven to 450°F.
Serving size:
Makes one 12-inch pizza, serves 2-4 people.
Nutritional information:
Calories per serving: 420
Total fat: 14g
Saturated fat: 6g
Cholesterol: 45mg
Sodium: 1240mg
Total carbohydrates: 53g
Dietary fiber: 3g
Sugars: 4g
Protein: 21g
Substitutions for ingredients:
- Pizza dough: Store-bought or homemade pizza dough can be used.
- Tomato sauce: Marinara sauce or pizza sauce can be used instead.
- Pecorino di Farindola cheese: Parmesan or Romano cheese can be used as a substitute.
- Prosciutto: Cooked bacon or ham can be used instead.
- Basil: Oregano or thyme can be used as a substitute.
Variations:
- Add sliced mushrooms, onions, or bell peppers for extra flavor and texture.
- Use different types of cheese, such as mozzarella or goat cheese.
- Top with arugula or spinach after baking for a fresh and healthy twist.
Tips and tricks:
- Preheat the pizza stone or baking sheet in the oven for at least 15 minutes before baking the pizza.
- Dust the pizza peel or spatula with cornmeal to prevent the dough from sticking.
- Don't overload the pizza with toppings, as this can make it soggy.
- Let the pizza cool for a few minutes before slicing to prevent the toppings from sliding off.
Storage instructions:
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pizza in the oven at 350°F for 10-12 minutes, or until heated through.
Presentation ideas:
Serve the pizza on a wooden cutting board or pizza stone for a rustic look.
Garnishes:
Garnish with fresh basil leaves or a sprinkle of red pepper flakes for extra flavor.
Pairings:
Pair with a crisp green salad and a glass of red wine for a complete meal.
Suggested side dishes:
Garlic bread, roasted vegetables, or a side salad make great accompaniments to this pizza.
Troubleshooting advice:
- If the crust is too thick or tough, roll out the dough thinner next time.
- If the toppings are sliding off, use less sauce and toppings, or bake the pizza on a lower rack in the oven.
- If the cheese is not melting, make sure the oven is hot enough and the pizza is not overloaded with toppings.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the pizza to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pizza originated in Naples, Italy in the 18th century and has since become a popular dish worldwide. Pecorino di Farindola is a type of sheep's milk cheese from the Abruzzo region of Italy.
Flavor profiles:
This pizza is savory and salty, with a hint of spice from the red pepper flakes.
Serving suggestions:
Serve hot and enjoy as a main course or appetizer.
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Region: Italian