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  • Fall Scoop

Prosciutto e Fig Pizza

Prosciutto e Fig Pizza

Ingredients

  • 1 tsp.
    Rykoff Sexton® Extra Virgin Olive Oil
  • 0.5 oz.
    Cross Valley Farms® Baby Wild Arugula
  • 1 oz.
    Metro Deli® Prosciutto, thin sliced
  • 2 oz.
    Fresh Figs
  • 4 oz.
    Roseli® Whole Milk Mozzarella Cheese
  • 2 oz.
    Roseli Pizza Sauce
  • 1 ea.
    Chef's Line® Neapolitan-Style Pizza Dough Ball, 10 oz.
  • Pinch
    Monarch® Crushed Red Pepper Flakes

PREPARATION

  1. Temper dough ball at room temperature for 1-2 hours before stretching.
  2. Stretch dough into a 12-inch Neapolitan-style pizza, preserving the outer cornicione.
  3. Spread pizza sauce evenly over the dough, leaving a 1-inch border.
  4. Top with mozzarella cheese and fresh fig slices.
  5. Bake in a 500°F+ oven until the crust is blistered and the cheese is melted.
  6. Immediately top with ribbons of prosciutto.
  7. Finish with baby arugula dressed lightly with extra virgin olive oil.
  8. Garnish with crushed red pepper flakes.

By US Foods® Culinary Team

Serves: 1 (12" pizza)