When it comes to pizza, Chef Daniel Mezzolo says to keep it simple so that all the great tastes come through — less is more. He shares his favourite recipe and shows that prosciutto is for more than just a panino. Serve with his perfect caesar salad recipe to complete the meal!
1 pound pizza dough, room temperature
1/4 cup olive oil
2 cups tomato sauce, good quality
2 cups mozarella cheese
1/2 cup ripened black olives, pitted and roughly chopped
1/2 cup pickled banana peppers, thinly sliced
8-10 slices prosciutto
Grease pizza pan with 2 tbsp olive oil.
Roll out pizza dough to size of pan, place on top pressing all the way to edges with your hands.
Drizzle on remaining olive oil and season with salt and pepper.
Spoon on tomato sauce and spread around until it is 1/2 inch from edge.
Spinkle on 1 cup of mozzarella, olives and banana peppers, add remaining cheese on top.
ransfer to oven and bake at 400 F for 15 minutes.
Take pizza out of oven and add drape on prosciutto.
Transfer back to oven and bake for another 5 minutes just until prosciutto is warmed through. Enjoy!
Serving Size: 6-8