Duck prosciutto pizza with arugula and “fior di latte”

Preparation	2h15'
Difficulty	Medium
Game	Duck
Calories	700 - 800
Activity	M 70’ F 97’
People	4
Wine pairing	Alta Langa spumante rosato DOCG

Ingredients

G 200 dry-cured goose “prosciutto” thinly sliced
N 1 bunch of arugula
G 400 fior di latte (fresh mozzarella)
G 30 scale of parmisan
Extra virgin olive oil to taste
Sea salt to taste
Flour for dusting
Semolina for dusting

For the dough
G 250 00 pizza flour (or bread flour)
G 360 water
mL 5 yeast
mL 5 salt
mL 15 extra virgin olive oil

Kcal 778*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Add the yeast to the water and let sit for 10’. Add to a mixing bowl and add the flour, salt and olive oil. Mix until the dough is smooth and uniform, about 5’.
Form into a ball, place in a bowl with a little oil and cover. Let ferment until doubled in size about 1h ½.
Punch the dough down and cut into 3 equal portions (145grams each) and form into balls. Place in a large oiled rectangular container and cover. Let rest for another 30’ before stretching.
Preheat a pizza oven to 345/400° C (650/750° F)
Dust a pizza peel with semolina, dust your hands with flour and stretch the pizza dough (Ø 30 cm), place on the pizza peel and add torn pieces of the mozzarella. Drizzle with olive oil and season with salt and slide the pizza into the hot oven.
Turn the pizza every 30” to a minutes until the dough is blistered with dark bubbles and golden in colour.
Remove with the pizza peel and transfer to a wire rack.
Garnish with the prosciutto and fresh arugula and grated parmesan cheese.
Slice and serve.

Duck prosciutto pizza with arugula and “fior di latte”

Ingredients

Preparation

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