This is one of my favourite Friday night pizzas. I will make this either bianche or as in this recipe rosse. To highlight the saltyness of the prosciutto and the creaminess of the fresh unripened mozzarella I use a very light smearing of tomato sauce.
Oven Roasted Heirloom Tomatoes
2 Large Heirloom Tomatoes
Freshly Ground White Pepper
2 Tbsp Olive Oil
3 Tbsp Butter
600g Bottle of Tomato Puree
¼ Tsp Chili Flakes (Optional)
1-2 Cloves Garlic, Finely chopped or grated.
4 Finely Diced Basil Leaves (Optional)
Sea Salt to taste
4-6 Slices of Proscuitto
8-10 Oven Roasted Tomatoes
220g Fresh Mozzarella
6-8 Fresh Basil leaves. Torn.
Ground Pepper to taste
Make dough ahead. Prepare pizza dough for baking. Let rise in lightly oiled pan 30 minutes prior to cooking pizza.
In a heavy sauce pan sauté garlic, until fragrant, in butter and oil for 2-3 minutes.
Add chilli flakes and stir.
Next add the tomato purée, basil and sea salt. Simmer, uncovered, stirring occasionally, until thickened and reduced for 30-40 minutes. Taste and adjust seasoning. Set aside. This sauce can be frozen or used as a base for a favourite pasta dish.
Oven Roasted Tomatoes
While Tomato sauce is simmering prepare oven roasted tomatoes.
Preheat convection oven to 300 F. Thinly slice heirloom tomatoes. Place on a parchment lined cookie pan. Brush with olive oil season with sea salt and white pepper.
Bake until tomatoes have a medium brown edge. Gently remove from pan and set aside to cool. 20-30 min
On prepared pizza dough, thinly brush a light layer of olive oil.
Next spread a few tablespoons of tomato sauce. I like mine with a very light coating.
Then tear prosciutto into pieces and arrange on pizza. Layering torn basil leaves with meat.
Cut the fresh mozzarella into 1/4 inch slices and place on top of meat.
Lightly arrange oven roasted tomatoes on cheese and top with freshly ground pepper.
In a convection oven, bake pizza at 400 for 15-20 minutes. Rotate pizza pan so crust is golden and cheese is bubbly.