Prosciutto Pizza

By Chef Aaron Andrews, Ajinomoto Health & Nutrition North America Inc.

Ingredients

  • Dough
  • 8 oz sauce
  • 4 oz comte cheese
  • 8 oz mozzarella cheese
  • 8 oz ricotta
  • 2 oz arugula
  • 1/4 oz basil
  • 1/5 oz parmesan
  • 1 tablespoon extra-virgin olive oil
  • 3 oz prosciutto
  • 1/4 teaspoon MSG

Instructions

  1. Cover pizza with mozzarella and comte cheese blend. Stack most of cheese against the pan and around the edges. Lightly cover the middle of pizza with remaining cheese.
  2. Bake for 15 minutes.
  3. After it’s baked, spread pizza sauce in 6 even spoonfuls across pizza, 3 spoonfuls on each side.
  4. Squeeze a dollop of ricotta cheese over each of the 6 “pools” of sauce.
  5. Lay some basil chiffonade on the outside edge of each ricotta dollop.
  6. Grate parmesan cheese over each dollop of ricotta cheese.
  7. Cut pizza into 6 pieces.
  8. Toss arugula with MSG & extra virgin olive oil and lay in center of pizza. Top with slices of prosciutto.