Pizza With Fresh Mozzarella, Radicchio, Prosciutto (Or Braesola) And Rosemary.

• 1 Pizza Parlour Pizza Dough - Large Pie (can be whole wheat)
• .25 cups Extra Virgin Olive Oil plus more to marinate Radicchio
• 2 tablespoons Finely Chopped Fresh Rosemary
• 1.5 Balls of Fresh Mozzarella Cheese
• 2 Large Portobello Mushrooms, Sliced thinly
• 1 Large Head Radicchio, shredded and tossed with a little Extra Virgin Olive Oil
• 2 cups Grape Tomatoes, sliced in half
• 4 ounces Prociutto or Braesola, thinly sliced
• 1 cup Baby Arugula
• Parmigiano Reggiano to garnish

1. Pre-heat oven to 375 degrees F and oil 2 large sheet trays.
2. Divide dough in half, and roll out first half of dough on wooden cutting board, making sure to oil the dough lightly as well as rolling pin. Fit into sheet tray as best as possible. Repeat with second half of dough.
3. Using a pastry brush, brush dough with a mixture of the 1.5 tablespoons of the rosemary and the olive oil. Sprinkle with sea salt.
4. Spread on bases evenly first the fresh mozzarella, then the portobello mushrooms, radicchio and grape tomatoes.
5. Drizzle a little more oil, shave or grate parmiggiano all over and bake in oven until cheeses begins to melt.
6. Pull out and add ripped pieces of Prosciutto or Braesola, and bake until crust begins to brown.
7. Pull out, and scatter the fresh arugula on the pies. Let cool slightly and slice, serving on a wooden board.

parlour, marinate, rosemary, mozzarella cheese, portobello mushrooms, radicchio, grape tomatoes, braesola, arugula

Taken from food52.com/recipes/4417-pizza-with-fresh-mozzarella-radicchio-prosciutto-or-braesola-and-rosemary (may not work)