20 minutes
A gourmet pizza with a delicious combination of savory prosciutto, spicy arugula, and rich flavors from anchovies, capers, and chili.
Pomì Strained Tomatoes, strained
cups
drizzle
Anchovy Fillets, cut into pieces
fillets
Salt-packed Capers, rinsed and soaked overnight
tablespoons
Red Finger Chile, thinly sliced
tablespoons
Fresh Mozzarella, shredded
cups
1. Prepare the Pizza Base
Spread the Pomì strained tomatoes evenly over the pizza crust using a spoon, leaving a border around the edges.
2. Add Olive Oil
Drizzle extra virgin olive oil over the tomato sauce.
3. Arrange Anchovies
Evenly arrange the anchovy fillets, each cut into 3 pieces, across the pizza.
4. Add Capers and Chile
Sprinkle the salt-packed capers and thinly sliced red finger chile over the pizza.
5. Top with Mozzarella
Scatter the shredded fresh mozzarella over the top.
6. Broil the Pizza
Place the pizza under the broiler and cook until the cheese is bubbling and the edges are golden.
Make your own dough using 00 flour and allow for a slow fermentation to deepen flavor and improve elasticity.
This is crucial for a crisp yet chewy crust. Preheat to the highest setting for at least an hour.
Choose high-quality, thinly sliced prosciutto and add it after baking to maintain its texture and flavor.
Drizzle high-quality extra-virgin olive oil and add shaved Parmesan or fresh pepper before serving.
Enhance arugula with olive oil, lemon juice, and salt just before topping the pizza.
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