We decided while in New York, that this was the best pizza we had ever tried! I couldn't wait to recreate it when we returned. I am not sure that the sauce was anything like what they made at Capizzi's, but it still tasted pretty close to the real thing...well except the pizza dough. We learned that the secret to the NYC pizza crust is in their water. Something to do with the pH balance...who knows? So authentic NYC pizza can never be reproduced unless I have the water shipped in. Just so you know my Bubba actually mentioned wanting to do that, love him!
Here is J and I at Capizzi's. He said he didn't like this picture of himself..I said too bad, maybe you should stop making stupid faces in all the pictures we take together!
Prociutto and Arugula Pizza
Pizza dough (store bought or homemade)
1 Tbsp butter
1/2 box cremini mushrooms
3 plum tomatoes
1 tsp minced garlic
salt and pepper
1 cup fontina cheese, grated
1/2 cup parmesan cheese, grated
10 slices of proscuitto (be sure to get the really good stuff that is sliced super thin for you at the deli, it is worth it to spend a few extra dollars!)
2 cups arugula
Slice mushrooms and the leek. Melt butter in a pan and cook mushrooms and leek until mushrooms have released their liquids.
Dice tomatoes, removing seeds first.
Add tomatoes and garlic to the pan.
Season with salt and pepper.
Cook on medium until tomatoes break down. About 8 minutes.
Remove from heat.
Preheat oven to 450. Form dough into a thin crust. Bake crust for 5 minutes. Remove and brush with olive oil. Top with tomato mixture and fotina cheese. Place back in the oven for 1-15 more minutes.
Remove pizza from oven and top with fresh arugula.
Then the prosciutto and sprinkle with parmesan cheese.
Slice and serve immediatly.