Ingredients
- Dough
- 8 oz sauce
- 4 oz comte cheese
- 8 oz mozzarella cheese
- 8 oz ricotta
- 2 oz arugula
- 1/4 oz basil
- 1/5 oz parmesan
- 1 tablespoon extra-virgin olive oil
- 3 oz prosciutto
- 1/4 teaspoon MSG
Instructions
- Cover pizza with mozzarella and comte cheese blend. Stack most of cheese against the pan and around the edges. Lightly cover the middle of pizza with remaining cheese.
- Bake for 15 minutes.
- After it’s baked, spread pizza sauce in 6 even spoonfuls across pizza, 3 spoonfuls on each side.
- Squeeze a dollop of ricotta cheese over each of the 6 “pools” of sauce.
- Lay some basil chiffonade on the outside edge of each ricotta dollop.
- Grate parmesan cheese over each dollop of ricotta cheese.
- Cut pizza into 6 pieces.
- Toss arugula with MSG & extra virgin olive oil and lay in center of pizza. Top with slices of prosciutto.