Combine the ground tomato, olive oil and salt. Spread the tomato sauce over the top of the spinach, place the cheese evenly over the top.
Place the torn Prosciutto over the cheese.
Bake in a 600 F oven for 3-5 minutes.
Spread the torn basil over the top of the finished pie.
Ingredients
1 ea. Roma Heritage® Dough Ball, (see recipe below)
8 leaves ea. Peak Fresh Produce® Spinach
5 oz. Luigi ground tomato
2 tsp. Piancone® Oil, Olive, Extra Virgin
1/2 tsp. West Creek® kosher salt
15 to 16 pieces ea. Roma® Orecchiette Mozzarella
1 slice Piancone® prosciutto, hand torn
1 to 2 ea. Peak Fresh Produce® Basil Leaves, had torn
Roma Heritage® Pizza Dough
Directions
Place all ingredients in a mixing bowl. Combine with a dough hook in first speed for 1 minute. Place the mixer in second speed to work the dough for 7 minutes. Remove the hook and cover the dough. Rest for 5 minutes.
Divide the dough into 6 portions each weighing 9 ounces. Round each portion into a ball with smooth surfaces.
Rub each dough ball with olive oil. Wrap tightly with plastic.
Ferment for 24 hours in a refrigerator.
Before use, warm the dough up at room temperature for about 1 hour.
