Parmigiano Reggiano® DOP, Prosciutto di Parma and Basil Pizza

Craving an extra-rich pizza, or always wanted to try making it at home? This recipe is the perfect way to be your own pizzaiolo. Using a pre-made pizza dough takes the stress out of making pizza from scratch. Nutty, decadent Parmigiano Reggiano® DOP is used two ways: grated, so the flavor is infused into every bite, and shaved, for the extra texture of its crunchy, iconic tyrosine crystals. Add ultra-savory Prosciutto di Parma, spicy arugula, juicy tomatoes and a good drizzle of extra virgin olive oil, and dinner is ready.

Ingredients for 4 people

• 1 (1 lb.) ball pizza dough, at room temperature
• 1/4 cup tomato sauce
• 100 g cherry tomatoes, halved
• 3 tbsp mascarpone
• 1 handful fresh basil, torn
• 40 g grated Parmigiano Reggiano® DOP, divided
• 6 slices Prosciutto di Parma
• 1 handful arugula
• 20 g shaved Parmigiano Reggiano® DOP
• Extra virgin olive oil

How to make Parmigiano Reggiano® DOP and Prosciutto di Parma Pizza

1. Preheat the oven to 425°F. Shape the pizza dough into a thin, round disc and transfer it to a baking sheet or pizza tray.
2. Spread a thin layer of tomato sauce over the dough, leaving a small edge for the crust. Top with the cherry tomatoes, small dollops of mascarpone and half of the basil leaves. Sprinkle over 30 g of grated Parmigiano Reggiano® DOP.
3. Bake for 12-15 minutes, until the crust is golden and cooked through. Top with the arugula and remaining basil leaves. Drizzle with a little olive oil, then top with the Prosciutto di Parma and the remaining grated and shaved Parmigiano Reggiano® DOP.