Prosciutto and truffle pizza

Before baking:

A dough ball for a 12’ pizza

A little bit more tomato sauce than usual

After baking:

Around 100g of fresh Italian mozzarella/fior di latte/di buffala

A few slices of prosciutto ham. I use Spanish Serrano ham in the video, even if the second time I say Parma ham. You can definitely put either one. Actually, any cold cut can do it.

Sliced truffle marinated in olive oil

And some basil for the nice green color it brings.

Open the dough into a skin, add the sauce.

Bake accordingly to your oven and temperature.

Once it’s baked, add the hand-shredded mozzarella, the ham slices, the truffle and the basil.

Note: Keep your eyes on the crust: without topping and with a hot stone, the crust may inflate like a balloon! Therefore you need to lift the crust so the air can escape and the crust can bake properly by touching the stone.