Prosciutto & Basil Pizza

Welcome to the world of delectable homemade pizza with a touch of sophistication! In this recipe, we'll guide you through crafting a mouthwatering 12”/16” pizza that seamlessly blends the flavors of classic pizza dough, prosciutto, mozzarella, and a delightful garlic-infused olive oil. With a handful of fresh basil leaves as the finishing touch, this pizza is a culinary masterpiece

Ingredients

Makes 1x 12”/16” pizza
8.8/11.6oz (250/330g) classic pizza dough
4 slices prosciutto
3.5oz (100g) mozzarella
1 clove garlic, minced
2 tablespoons (40ml) olive oil
1 teaspoon (2g) sea salt
Handful basil leaves

Method
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know. Or you can get a pre-made dough to save your precious time. 

In a small bowl, mix together the olive oil, garlic and sea salt. Set aside.

Once your dough is ready, fire up your Kiln Everdure pizza oven. Aim for 950˚F (500˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour, dust your Pizzata pizza peels. Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel. Brush the pizza base with the garlic oil mixture, and top with the peach, mozzarella and prosciutto.

Slide the pizza off the peel and into your Kiln Everdure pizza oven. No need to rotate your pizza anymore, the oven rotates the pizza itself.

Once cooked, remove the pizza from the oven. Scatter over the basil leaves and serve!