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February 1, 2014 / Chris Blum

White pizza with Proscuitto and olives

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I love pizza it combines the two things I love the most bread and cheese! This week I used an amazing semolina dough then topped it with a garlicky ricotta cheese mixture, salty Proscuitto and cured olives – magnific! A couple tips – I SUCK at using a pizza peel, so I place a piece of parchment paper on it and assemble my pizza on the peel, then slice the parchment on the baking steel or pizza stone – so much easier.

Ingredient:
1 ball of pizza dough
4 oz ricotta
2 cloves garlic, minced
1 TBSP olive oil
1/4 c parsley, chopped
8 oz fresh mozzarella, sliced thin
4 oz Proscuitto, ripped into bite size pieces
1/4 c cured black olive, halved
Parmesan cheese, shaved or finely grated
Truffle oil
Truffle salt
Aleppo pepper or red chili flakes

Preheat over to 500 with your pizza stone or baking steel inside.

Roll out pizza dough and let rest for 30 minutes. With the semolina crust i don’t really roll it, I massage it out leaving a rim.

Combine ricotta, garlic, olive oil and parsley.

Drizzle some truffle or olive oil over the crust, you just want enough to light coat the dough.

Top with ricotta mixture, mozzarella, Proscuitto and olives.

Slide into the over and bake for 8 – 10 minutes until the crust is nice and crispy.

Top with a drizzle of truffle oil, parm cheese, peppers and salt.

Serves 4.

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