Prosciutto & Spinach Neapolitan Pizza
Directions
- Stretch out the room temperature dough ball.
- Lay down the spinach leaves.
- 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
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
