Smoked Mozzarella and Prosciutto New York Pizza
Smoked Mozzarella and Prosciutto New York Pizza
Indulge in a sophisticated take on the classic New York-style pizza with this recipe featuring the exquisite pairing of smoky mozzarella and savory prosciutto. The foundation is a perfectly thin, crispy crust, characteristic of New York pizza, providing the ideal canvas for these rich toppings. A vibrant burst of fresh arugula and a delicate drizzle of sweet and tangy balsamic glaze are added after baking, balancing the richness with fresh acidity and a peppery kick, reminiscent of gourmet pizzeria offerings. This recipe is designed for home cooks who appreciate deep, nuanced flavors and satisfying textures, making it perfect for a special weeknight-in or for entertaining guests. Achieving the signature crispy bottom and chewy edge is key to its New York identity, bringing an elevated culinary experience right to your table with accessible ingredients and straightforward methods.
- Preparation time
- 30 min
- Cooking time
- 15 min
- Total time
- 45 min
- Servings
- 2
Instructions
Pizza Preparation and Baking
- 1Preheat your oven to its highest temperature (500-550°F or 260-290°C) with a pizza stone or steel inside for at least 45-60 minutes. This is crucial for a New York-style crispy crust.
- 2Lightly dust a pizza peel with semolina or flour. Carefully stretch or roll one portion of pizza dough into a roughly 12-inch circle, aiming for a thin center and slightly thicker edges.
- 3Brush the dough with olive oil, then spread half of the pizza sauce evenly over the dough, leaving about a 1/2-inch border. Sprinkle with half of the minced garlic and red pepper flakes (if using).
- 4Distribute half of the shredded smoked mozzarella and grated Parmesan cheese over the sauce.
- 5Carefully transfer the pizza from the peel to the preheated pizza stone or steel in the oven.
- 6Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots. The exact time will depend on your oven temperature.
Finishing and Serving
- 1Remove the pizza from the oven and immediately arrange half of the prosciutto slices over the hot pizza.
- 2Scatter half of the fresh arugula over the prosciutto and drizzle with half of the balsamic glaze.
- 3Let the pizza rest for a minute or two before slicing into wedges. Repeat the process for the second pizza.
- 4Serve hot and enjoy the smoky, salty, and peppery flavors of this elevated New York-style pizza.
Nutrition Information
- Calories
- 851 kcal
- Protein
- 35 g
- Fat
- 46 g
- Carbs
- 75 g
| Nutrient | Per serving |
|---|---|
| Calories | 851 kcal |
| Protein | 35 g |
| Fat | 46 g |
| Carbs | 75 g |
Tips
- Achieve a crispy crust by ensuring your pizza stone or steel is thoroughly preheated. High heat is essential for New York style pizza.
- Use a minimal amount of semolina flour on your pizza peel to prevent sticking, but not so much that it burns in the oven.
- Add the delicate arugula and prosciutto after baking to preserve their freshness, flavor, and texture.