White Pizza

White pizza is the way I test my oven. I do not have a thermometer on my oven, I go by eye. That’s how my father taught me. Before using too many ingredients or making a pizza that doesn’t come out I test the surface of the oven and the temperature by making pizza with no red sauce. In Italy and in many restaurants white pizza is one of the kinds of bread you can get delivered in the bread basket. It’s nice because it shows care because it’s warm. Kids love it so while you’re browsing your menu if kids have some white pizza in the bread basket, kudos to the cook!


Prep Time: 10 min / Inactive Prep: 4 hrs / Cook Time: 9 min/ Serves:8

All-purpose flour, for dusting
4 (12 ounce) ball pizza dough, room temperature
8 ounces mozzarella, grated
5 to 6 ounces prosciutto, thinly sliced
4 handfuls arugula
Olive oil, for drizzling
Kosher salt and freshly ground black pepper

Preheat your wood fired pizza oven 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It's best to heat it for 1 hour in a 500 degrees F oven.


Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10-inch round.


Top the dough with 1/4 of the cheese and arugula, leaving a 1-inch border on the crust. Place the pizza on the wood oven floor until the cheese is just melted.


Remove the pizza and top with a 1/4 of the prosciutto slices. Place back in the oven and bake for another minute.


Remove the pizza and drizzle with olive oil and season with salt and pepper.


Repeat with the remaining ingredients.