A gourmet pizza featuring asparagus, mushrooms, peppers, prosciutto cotto, and fresh mozzarella, finished with a truffle vinaigrette.
Asparagus, thinly sliced on the bias
stalks
tablespoons
Maldon Salt, flaky
pinches
Black Pepper, coarsely ground
to taste
0 recipe
0 recipe
Prosciutto Cotto, cut into julienne strips
0 oz
Fresh Mozzarella, cut into 6 slices
0 oz
Truffle Vinaigrette
to taste
Parbaked Pizza Crust
each
1. Preheat Broiler
First, preheat your broiler. This ensures that it's hot enough to melt the cheese and crisp the crust quickly.
2. Season Asparagus
While the broiler is heating up, take your thinly sliced asparagus and toss it in a bowl with 1.5 teaspoons of olive oil, a pinch of Maldon salt, and some coarsely ground black pepper. This step seasons the asparagus, so it cooks evenly and enhances its natural flavors.
3. Spread Tomato Sauce
Next, spread 0.25 cup of Pomì strained tomatoes evenly over your parbaked pizza crust, leaving a 0.25-inch border around the edges. This border will crisp up nicely under the broiler.
4. Add Asparagus and Mushrooms
Once the tomato sauce is spread, arrange the seasoned asparagus over the sauce. Follow this by evenly distributing the mushrooms, which should be prepared with a touch of truffle vinaigrette for a rich, earthy flavor.
5. Add Peppers and Prosciutto
Add the peppers next, making sure they are spread out to prevent any single bite from being too overwhelming. Scatter the julienned strips of prosciutto cotto over the vegetables. This adds a savory, meaty component that complements the freshness of the vegetables.
6. Add Mozzarella
Now, arrange the slices of fresh mozzarella on top of everything. The cheese will melt beautifully under the broiler, binding all the toppings together with its creamy texture.
7. Broil Pizza
Place the pizza under the broiler and watch it carefully. Within 5 to 10 minutes, the cheese should be melted and bubbly, and the crust should turn a delicious golden brown. This quick broiling step ensures that the pizza is hot and the flavors meld perfectly.
8. Drizzle Olive Oil and Slice
Once the pizza is out of the broiler, drizzle the remaining olive oil over the top to add a final touch of richness. Finally, use a pizza cutter to slice the pizza into four pieces, making it easy to serve and enjoy.
For the best texture, use 00 flour, which is finely ground and has a good level of protein for that perfect balance of chew and crispness.
Use fresh mozzarella, preferably buffalo, but if that's not available, a good quality cow's milk mozzarella will suffice. Slice it thinly or tear it into pieces for even melting.
Allow your dough to ferment in the refrigerator for at least 24 hours. This will develop complex flavors and improve the texture of the crust.
Use high-quality canned San Marzano tomatoes, crush them by hand or with a food mill, and season with salt. The natural sweetness and acidity of these tomatoes need little embellishment.
Don’t overload the pizza with toppings; this can lead to a soggy crust and uneven cooking.
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