1 8oz portion of fully proofed pizza dough
2 tablespoons pecorino romano cheese
2 ounces low moisture mozzarella, shredded
1 ounce taleggio, torn into ¼ inch pieces
1 ounce gorgonzola, torn into ¼ inch pieces
4 paper thin slices Prosciutto di Parma
½ cup arugula
Flour (for shaping the pizza and adding to the peel)
Enzo extra virgin olive oil, for brushing the dough
Honey, for drizzling
Enzo Apple Balsamic Vinegar, for drizzling
Preheat the oven to 500 with a pizza stone on the bottom rack. Allow the stone to heat up for at least 1 hour before baking the pizza.
Dust a wooden pizza peel with flour. Dust your countertop and pizza dough lightly with flour. Shape or roll out the dough to a round shape about 12 inches diameter, adding small amounts of flour along the way only if needed to prevent sticking. Dip a pastry brush in the extra virgin olive oil and brush the inside rim of the dough where the crust will form. Top the pizza with the cheeses and slide into the oven. Bake until the crust is golden brown, 7-10 minutes. Remove the pizza from the oven. Drizzle with honey and tear the prosciutto into 7-8 pieces scattering it around the pizza. Scatter the arugula over the pizza. Finish with a generous drizzle of the Enzo Apple Balsamic Vinegar.