The Mediterranean Whisper
A sophisticated white pizza that balances the saltiness of prosciutto with the earthy depth of artichoke hearts and a peppery arugula finish.
Ingredients
Base Sauce
Olive Oil
Cheese
Mozzarella
Meat Toppings
Prosciutto
Other Toppings
Artichoke HeartsRed OnionArugula
How to Make It
DoughA 72-hour cold-fermented sourdough or high-hydration Neapolitan dough, stretched to 12 inches with a pronounced cornicione.
SauceBrush a thin, even layer of premium Extra Virgin Olive Oil over the dough, leaving a 1-inch border for the crust to rise.
- 1Preheat your oven with a pizza stone or steel inside at 500°F (260°C) for at least 45 minutes to ensure a crisp bottom.
- 2Stretch the room-temperature dough on a lightly floured surface into a 12-inch circle, maintaining air in the outer rim.
- 3Apply the extra virgin olive oil using a pastry brush, ensuring even coverage without pooling.
- 4Distribute the shredded or torn fresh mozzarella evenly across the oiled base.
- 5Thinly slice the red onion and pat the artichoke hearts dry with a paper towel, then scatter both over the cheese.
- 6Launch the pizza onto the hot stone and bake for 7-9 minutes until the crust is charred and the cheese is bubbling.
- 7Remove the pizza from the oven and immediately drape the thin slices of prosciutto over the hot cheese so the fat just begins to melt.
- 8Wait 60 seconds to prevent wilting, then top the center generously with the fresh arugula.
- 9Slice into six wedges and serve immediately to enjoy the contrast between the hot base and the cool greens.
Chef's Tip
Squeeze the marinated artichoke hearts firmly in a paper towel before topping; this removes excess brine that could otherwise create a 'soggy middle' on an olive oil-based pizza.