PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

Dough

  • 2 ½ cups “00” flour or regular flour
  • ½ cup semolina
  • 1 ¼ cup water (a little warmer than body temperature)25g beer yeast
  • 1 tsp salt
  • 1 tsp sugar 

Topping

  • 400g Taleggio (sliced)
  • 4-6 slices prosciutto cotto
  • 10 cremini mushrooms (sliced)
  • ¾ cup grated parmesan
  • ¼ cup chopped basil
  • Olive oil
  • Hot pepper oil
  • 1 bag baby arugula

PREPARATION:

  1. In a deep bowl, mix the yeast, sugar and water (stir well so everything is well dissolved)
  2. In another bowl, mix the flour, semolina and salt.
  3. Pour the liquid mixture on the dry mixture.
  4. Form a ball of dough and knead the dough for approx. 5-7 minutes until it is smooth and does not stick to your kneading board (you may have to add some flour if needed),
  5. Once the ball of dough is formed, place it in a deep bowl covered with a dishcloth and place it in a warm place for approx. 30-40 minutes.
  6. At this point, the dough should have doubled in size.
  7. Remove all the air in the dough by pressing down on it with your fingers and knead it into a ball once more. Repeat the rising process a second time.
  8. Roll out the dough and place it on the pizza pan.
  9. Sprinkle the dough with some olive oil followed by the chopped basil.
  10. Add (in the following order): the slices of prosciutto cotto, the mushrooms, grated parmesan, sliced Taleggio and a drizzle of hot pepper oil

    Place in a 425° oven for 15-20 minutes.
    Once the pizza is cooked, remove from the oven and top with fresh arugula that you have seasoned with olive oil, salt and pepper!