RECIPE

1. Dough for 1 10–12-inch pizza 

In a medium-size bowl combine ¼ cup warm water, 2 tsp yeast, and ¼ tsp sugar.  Add ¼ cup flour.  Mix well. Cover with a kitchen towel and place in a warm place to begin the starter process, about 30 minutes.

2. Add: 1 cup of warm water, 2 tbsp oil, 1 ½ cups flour, and ¼ tsp salt.

3. Mix to combine and turn out onto a floured work surface. Knead for 5 minutes until dough is elastic, adding a dusting of flour as needed until when you lightly push your thumb into the top of the dough it bounces back.

4. Place back into an oiled bowl, lightly oil the dough all over, cover with the towel, and place back in the warm space to proof until doubled in size, about 1 hour.

5. Toppings. 1 cup, loosely packed arugula, 3 cremini mushrooms, sliced, 3 sundried tomatoes, sliced. 2 slices prosciutto torn into 6 pieces. ¼ cup shredded mozzarella cheese, ¼ cup 5 brothers shredded smoked cheddar cheese, 2 tbsp extra virgin olive oil.

6. Preheat the oven to 475 degrees.

7. To build the pizza. On a parchment-lined baking sheet press the dough out to approximately 10 to 12 inches rounds.

With some of the olive oil, brush a 2-inch border around the pizza. 

8. SAUCE: Heat 1 tsp of the oil in a small saucepan over medium heat. Add ¼ cup fine chopped onions, and 1 clove garlic minced. Cook stirring until onions are tender, about 3 minutes. Add, ½ cup Passata sauce.  Reduce heat and simmer for 3 minutes.  Allow to cool slightly.

9. Spoon the tomato sauce evenly onto the pizza dough. Spread over the arugula, then the mushrooms, sundried tomatoes, and the torn-up prosciutto. Sprinkle over the cheese.

10. Bake in the preheated oven until golden brown and starting to crisp on the edges, about 10 minutes.

11. Top with 4 leaves of basil, roughly torn and drizzle over remaining olive oil, salt, and fresh cracked pepper to taste

Serve immediately.