This sophisticated pizza brings the refined flavors of Spago to your home kitchen. The base is brushed with spicy olive oil and layered with a blend of mozzarella and fontina cheeses. Fresh red bell peppers, thinly sliced red onions, and blanched garlic cloves provide a sweet and aromatic crunch. Thinly sliced prosciutto adds a salty depth, while creamy goat cheese and ripe tomato slices offer a rich, tangy contrast. Topped with fresh basil leaves, this dish is perfect for a special date night or an impressive dinner party. It balances savory, salty, and fresh elements beautifully, delivering a gourmet experience that is surprisingly simple to assemble. Serve warm for the best texture and flavor distribution.
Spago’S Prosciutto Pizza
Description
This sophisticated pizza brings the refined flavors of Spago to your home kitchen. The base is brushed with spicy olive oil and layered with a blend of mozzarella and fontina cheeses. Fresh red bell peppers, thinly sliced red onions, and blanched garlic cloves provide a sweet and aromatic crunch. Thinly sliced prosciutto adds a salty depth, while creamy goat cheese and ripe tomato slices offer a rich, tangy contrast. Topped with fresh basil leaves, this dish is perfect for a special date night or an impressive dinner party. It balances savory, salty, and fresh elements beautifully, delivering a gourmet experience that is surprisingly simple to assemble. Serve warm for the best texture and flavor distribution.Ingredients
Directions
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Preheat oven to 500 degrees Fahrenheit (260C).
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Combine 4 tablespoons of the olive oil and the crushed red pepper in a small bowl; let stand to infuse.
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Grate the mozzarella and fontina cheeses in a bowl and toss until mixed; cover and refrigerate until needed.
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Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
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Saut red bell peppers until softened, about 3 minutes, then transfer to a bowl.
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Blanch garlic cloves in a saucepan of boiling water for 4 minutes, then drain and peel.
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Slice the blanched garlic paper-thin and reserve.
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Brush the prepared pizza crusts with the red pepper-infused oil.
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Sprinkle fresh basil leaves over the oiled crusts.
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Place an even layer of the mozzarella-fontina mixture over the crusts.
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Layer the sauted peppers, sliced garlic, prosciutto, and red onion over the cheese.
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Top with tomato slices and crumble the goat cheese evenly over the pizza.
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Bake in the preheated oven until the crust is golden brown and the top is bubbly, about 20 minutes.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 534.6kcal
- % Daily Value *
- Total Fat 50.7g78%
- Saturated Fat 22.5g113%
- Cholesterol 89.1mg30%
- Sodium 538.9mg23%
- Total Carbohydrate 7.1g3%
- Dietary Fiber 1.3g6%
- Sugars 3.7g
- Protein 16.3g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The pizza can be assembled up to the point of baking and refrigerated for up to 2 hours before cooking. If refrigerated, allow an extra 2-3 minutes of baking time.
Ensure the garlic is blanched properly to soften it for slicing; this prevents raw garlic bite and helps it melt slightly during baking.
For best results, slice the mozzarella and fontina yourself if pre-sliced options are unavailable, as this allows for better layering and melting.
