PizzaPi.ai
The Velvet Butcher's Garden
A decadent white pizza featuring creamy Brie and a trio of savory proteins, balanced by the peppery bite of fresh arugula and a rich balsamic reduction.
Ingredients
Sauce
Olive Oil
Cheese
Brie
Protein
ChickenProsciuttoMeatballs
Toppings
Arugula
Finishes
Red Pepper FlakesBalsamic Glaze
How to Make It
DoughA high-hydration Neapolitan-style dough, cold-fermented for 48 hours to create a light, airy crust with significant charring potential.
SauceBrush the stretched dough generously with high-quality extra virgin olive oil and a pinch of sea salt to create a rich, floral base.
- 1Preheat your oven with a pizza stone or steel inside to 550°F (288°C) for at least 45 minutes.
- 2Stretch your room-temperature dough into a 12-inch circle on a floured surface or pizza peel.
- 3Apply the olive oil base evenly across the dough, leaving an inch for the crust.
- 4Distribute the sliced meatballs and cooked chicken evenly across the olive oil base.
- 5Tear the Brie into small chunks and place them strategically between the proteins, ensuring even coverage.
- 6Slide the pizza onto the stone and bake for 7-9 minutes until the crust is blistered and the Brie is bubbling and slightly golden.
- 7Remove from the oven and immediately drape the thin ribbons of Prosciutto over the hot surface so the fat just begins to render.
- 8Top the pizza with a generous handful of fresh Arugula.
- 9Drizzle the Balsamic Glaze in a circular motion over the greens and proteins.
- 10Finish with a sprinkle of Red Pepper Flakes for a subtle heat contrast.
Chef's Tip
Place the Prosciutto on the pizza immediately after it leaves the oven rather than baking it; the residual heat will soften the fat and release its aroma without making the meat tough or overly salty.