Ingredients
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PinchMonarch Ground Black Pepper
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4 ea.Fresh Basil Leaves
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1 TRoseli Organic Basil Pesto
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0.75 oz.Cross Valley Farms Baby Wild Arugula
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2 oz.Cross Valley Farms Roma Tomato, thinly sliced
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2 oz.Metro Deli Prosciutto, thin sliced
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3 oz.Roseli Fresh Mozzarella, sliced
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2 tsp.Rykoff Sexton Extra Virgin Olive Oil
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1 ea.Chef's Line Neapolitan Style Pizza Dough Ball, 10 oz.
PREPARATION
- Temper dough ball at room temperature for 1-2 hours before shaping.
- Divide dough into 2 equal portions and gently stretch each into a 6-7 inch oval, keeping the dough airy and not degassing the center.
- Brush the top of each oval lightly with extra virgin olive oil and bake in a 500°F+ pizza oven until puffed, blistered and lightly charred, about 2-3 minutes.
- Remove from oven and carefully split each panuozzo open while still warm, keeping one long side attached like a sandwich hinge.
- Spread a thin layer of basil pesto inside each warm panuozzo.
- Layer with fresh mozzarella, thinly sliced tomato and prosciutto.
- Return to the oven for 30-45 seconds, just long enough to warm the filling and lightly soften the mozzarella.
- Finish with baby arugula, fresh basil, cracked black pepper and a light drizzle of extra virgin olive oil. Cut and serve warm.