Stone Oven Prosciutto Pizza


When we are cooking at the countryside, it really means using the one and only stone oven to add that special flavour we cannot get in the city.  So, we decided  to make a crispy rustic stone oven pizza with a bit of prosciutto and arugula.

 Crispy Crust Ingredients

  • 2 dl Water
  • 5 dl Flour
  • 2/3 Yeast (from the packet)
  • 4 tbsp oil
  • Pinch of Salt

Crust Directions. Mix the yeast in warm water and as it dissolves add the salt and oil. Add in the flour a little by little and form a dough. Leave the dough to rise under a kitchen towel for about an hour. Then roll out the dough (this makes 2 pizzas) into a thin crust.

Cooking away in the stone oven

Pizza Topping

  • Tomato Puree
  • Parmesan Cheese
  • Prosciutto
  • 2 Cloves of Garlic
  • 1 Red Onion
  • Wild Arugula
  • Creme Fraiche
  • Olive OIl
  • Cherry Tomatoes

In a bowl mix the tomato puree with the grated garlic. Spread a thin layer on the crust. Add parmesan and thin slices of onion and tomato. Drizzle olive oil. Place into an oven 200 C until the crust and cheese become golden brown. Take the pizza out and add the Prosciutto and place back into the oven for a couple of minutes so it becomes warm. Garnish the pizza with wild arugula and a bit of black pepper. Serve with dollops of creme fraiche.



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