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Heirloom Tomato Pizza Sauce: Move over, pepperoni, pizza has a new favorite topping or two. Salty, smooth, and sophisticated in all the right places.. Makes 2-3 Small Pizzas.
- 1 jar Sonoma Gourmet Heirloom Tomato Pizza Sauce
- 2 ounces Sonoma Gourmet Basil & Parmesan Olive Oil
- 1 pound of your favorite pizza dough
- 4 ounces fresh mozzarella cheese
- 4 ounces prosciutto
- 2 handfuls fresh arugula (about 2 ounces)
- Make or purchase your favorite pizza dough. Although it’s not difficult to make, we’ll often buy our dough from our local pizzeria or bakery. It’s inexpensive, super easy, and a great way to support local businesses. If your dough is frozen, be sure to unthaw it in the fridge overnight before warming it up to room temperature for 30 minutes.
- Prep toppings. Slice mozzarella into rounds and gently tear apart prosciutto into smaller pieces (but not too small).
- Heat the oven to 500 degrees F or as high as your oven will go. Use a pizza stone if you have one, otherwise a pizza pan or thick pan will do.
- Dust your hands in flour, and separate dough into 2-3 smaller balls of dough.
- Carefully stretch out dough balls until they’re nice and thin. Perfect circles are nice, but we encourage all different shapes of pizza.
- Sprinkle cornmeal on a pizza peel or cutting board, then transfer one prepared pizza dough round to it. The corn meal will allow you to easily slide your pizza into the oven like a pro.
- Brush Basil & Parmesan Olive Oil on dough, making sure to evenly coat the outer 1 inch that will become the crust.
- Using the back of a spoon, apply a layer of Pizza Sauce to the dough.
- Lay fresh mozzarella on dough and season lightly with pepper (there is plenty of salt for us in the prosciutto).
- Bake pizza in the oven, one at a time, until the crust is browned and the cheese begins to brown, about 10 minutes.
- Remove from oven, immediately add prosciutto and arugula to taste, slice and serve.
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