Topping recipe

Prosciutto e Rucola

Hand-crushed San Marzano, Fresh whole-milk mozzarella, Prosciutto di Parma, sliced paper-thin, Parmigiano-Reggiano, shaved. Scaled for 1 pie.

1 pieNeapolitan12"Hand-crushed San Marzano

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

Hand-crushed San Marzano

⅓ cup80 g

Cheese

Fresh whole-milk mozzarella

about 3 oz, torn90 g

Toppings

Prosciutto di Parma, sliced paper-thinAfter the bake

4–5 slices50 g

Rocket (arugula)After the bake

a big handful20 g

Finishing

Parmigiano-Reggiano, shaved

a few shavings10 g

Extra-virgin olive oil (drizzle)

1 tsp5 g

Make the sauce

Scaled for 1 pie · 1 can · Sauce recipe →

Tip the can into a strainer over a bowl and keep the juice. Pinch the stem end off each tomato, squeeze out the seeds, and tear the flesh into pieces. Crush by hand or pass through a food mill until it is a coarse pulp, not a puree. Stir in the salt. If it is too thick to spread, loosen it with a spoonful of the reserved juice. Never cook it; use it within a day.

Adapted from Tony Gemignani, The Pizza Bible.

Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.

1 can (28 oz)794 g

Fine sea salt

1 tsp5 g

Put it together

Once the sauce is made, for each pie

BeforeSpread the tomato thin with a bare rim and scatter the torn mozzarella; bake it as a plain Margherita.
AfterDrape the prosciutto over the hot pie in loose ruffles so it warms and turns translucent.
AfterPile the rocket on top, shave over the parmesan, and drizzle with oil.

Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g

Fine sea salt5 g

Fresh whole-milk mozzarella90 g

Prosciutto di Parma, sliced paper-thin50 g

Rocket20 g

Parmigiano-Reggiano, shaved10 g

Extra-virgin olive oil5 g

Pair with

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