Pesto, Potato, Prosciutto, and Buffalo Mozzarella Pizza
Three Ps and a buffalo mozzarella. The prosciutto goes on last and you will understand why.
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This one looks simple and behaves like it. Pesto as the base, paper-thin fingerling potatoes, torn buffalo mozzarella, and prosciutto that goes on after the bake so the heat of the pizza softens it without destroying it. The potato step requires a mandoline and a little patience. Both are worth it. Thin enough, dried properly, the slices cook through on the pizza and crisp at the edges without weighing the crust down.
Use the Neapolitan pizza dough recipe, the gluten-free pizza dough recipe, or store-bought dough. All three work here.
Recipe
Ingredients
2 portions pizza dough (Neapolitan dough recipe, gluten-free dough recipe, or store-bought)
1/4 cup pesto (your favorite)
1 to 2 fingerling potatoes
1 ball buffalo mozzarella, thinly sliced or torn
2 to 3 slices prosciutto di Parma
Steps
Prepare the potatoes
Using a mandoline on the thinnest setting, slice the fingerling potatoes into rounds. Transfer immediately to a bowl of cold ice water. Let sit for 10 minutes to draw out the starch. Drain and dry completely on paper towels. They need to be very dry before going on the pizza.Stretch the dough
Press each dough ball out from the center using your fingers. Stretch gently outward, rotating as you go. Do not push down on the dough or use a rolling pin. The goal is to preserve the gas bubbles that make the crust puff and stay soft and chewy inside.Top the pizzas
Spread a thin layer of pesto across each stretched base, stopping just before the outer rim. Lay the potato slices in an even single layer over the pesto. Top with torn or thinly sliced buffalo mozzarella.Bake
In a pizza oven: cook at maximum heat for 60 to 90 seconds, rotating every 15 to 20 seconds, until the crust is leopard-spotted and the mozzarella is bubbling and beginning to caramelize. In a home oven: bake on a preheated stone, cast iron griddle, or upside-down cast iron pan at the highest temperature for 8 to 12 minutes until the mozzarella is fully melted, the potatoes are cooked through, and the crust is golden with darkened edges.Finish with prosciutto
Remove the pizza from the oven and immediately drape the prosciutto slices over the top. The residual heat will soften and slightly wilt them without cooking them through. Serve immediately.
At a Glance
Prep Time:
20 minutes
Inactive Time:
10 minutes
Cook Time:
8 to 12 minutes (home oven) / 60 to 90 seconds (pizza oven)
Serves:
2 (makes 2 pizzas)
Difficulty:
Easy
Neapolitan Style
Pizza
Weeknight
Dinner Party
Gluten Free
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