PizzaPi.ai
The Roman Sun-Drenched White
A sophisticated white-base pizza featuring savory crumbled sausage and salty prosciutto balanced by the sweetness of sun-dried tomatoes and the peppery crunch of fresh arugula.
Ingredients
Sauce
Olive Oil
Cheese
Mozzarella
Protein
Italian SausageProsciutto
Toppings
Artichoke HeartsSun-Dried TomatoesArugula
Finishes
Red Pepper FlakesOlive Oil
How to Make It
DoughA high-hydration Neapolitan-style dough, cold-fermented for 48 hours to develop an airy, charred crust with large air pockets (cornicione).
SauceBrush a generous layer of high-quality extra virgin olive oil over the stretched dough, reaching just to the edge of the crust to act as a conductive heat layer.
- 1Preheat your oven to 500°F (260°C) with a pizza stone or steel inside for at least 60 minutes.
- 2Brown the Italian sausage in a pan over medium heat until cooked through, crumbling it into bite-sized morsels.
- 3Stretch your room-temperature dough into a 12-inch circle on a floured pizza peel.
- 4Apply the olive oil base evenly, then sprinkle a uniform layer of shredded mozzarella cheese.
- 5Distribute the cooked sausage, sliced artichoke hearts, and sun-dried tomatoes across the cheese.
- 6Slide the pizza onto the hot stone and bake for 8 to 10 minutes, or until the crust is blistered and the cheese is golden.
- 7Remove from the oven and immediately drape the thin ribbons of prosciutto over the hot surface so the fat slightly renders.
- 8Add a generous handful of fresh arugula to the center of the pie for a peppery, fresh contrast.
- 9Finish with a final light drizzle of olive oil over the arugula and a pinch of red pepper flakes for heat.
- 10Let rest for 2 minutes before slicing to allow the flavors to meld.
Chef's Tip
Place the prosciutto on the pizza the second it comes out of the oven rather than baking it; the residual heat will soften the cured meat and release its oils without making it overly salty or brittle.