Grilled Vegetable and Prosciutto Pizzas in the Pizza Oven
Loved by everyone, this homemade pizza features light, seasonal toppings. With its classic tomato sauce and cheese, it showcases pickled vegetables, such as peppers, eggplant and artichokes. Once out of the oven, top it generously with prosciutto and fresh basil, and you’re ready to serve! You’ll want to eat these summer-tasting slices all season long.
Ingredients
- 1 can (28 oz/796 ml) plum tomatoes
- 2 garlic cloves, finely chopped
- 2 tbsp (30 ml) tomato paste
- 1 tsp dried oregano
- 1 pinch red pepper flakes
- 4 balls RICARDO Pizza dough (by hand) (see recipe)
- 2 balls (100 g each) buffalo mozzarella, drained and torn into pieces
- 1/2 cup (35 g) fresh Pecorino or Parmesan cheese, grated
- 2 cups (500 ml) mixed oil-packed grilled or marinated vegetables (such as bell peppers, zucchini, eggplant, artichokes), drained and cut into pieces
- 1/4 cup (55 g) black olives, pitted and chopped
- 8 thin slices prosciutto
- Basil leaves, to taste
Instructions
- Preheat the pizza oven on high (3) with the door closed for 20 minutes.
- Place a sieve over a bowl. Drain the tomatoes in the sieve and set the juice aside. Remove the seeds and excess natural juices stored at the centre of each tomato (see note). Compost the seeds.
- In another bowl, coarsely crush the tomatoes with your hands. Place the tomato pieces in a measuring cup. Add the remaining ingredients. Season with salt and pepper. Mix well to combine. Add enough of the reserved tomato juice to obtain 2 cups (500 ml) of sauce. Adjust the seasoning.
Loved by everyone, this homemade pizza features light, seasonal toppings. With its classic tomato sauce and cheese, it showcases pickled vegetables, such as peppers, eggplant and artichokes. Once out of the oven, top it generously with prosciutto and fresh basil, and you’re ready to serve! You’ll want to eat these summer-tasting slices all season long.