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Prosciutto, Bruschetta & Spinach Pizza topped with Sun Dried Tomatoes

Prep Time10 mins
Cook Time2 mins
Course: Main Course
Cuisine: Italian
Keyword: Authenticpizzaovens, Pizza, WoodFiredPizza

Equipment

  • A Wood-Fired pizza oven, I highly recommend Authentic Pizza Ovens for the Top quality Ovens
  • Wood logs
  • Wooden pizza peel
  • Round pizza peel

Ingredients

Classic Bruschetta

  • 2 tbsp olive oil extra virgin
  • 2 pt large tomatoes diced
  • 1 clove garlic thinly sliced
  • 4 leaves fresh basil chopped
  • 1 tbsp balsamic vinegar
  • 1 pinch salt
  • 1 pinch pepper

Other pizza ingredients

  • 1 tbsp olive oil extra virgin
  • 2 cup baby spinach leaves
  • 1/2 cup sun-dried tomatoes oil-packed and chopped
  • 6 slices prosciutto very thinly sliced
  • 1/2 cup mozzarella cheese freshly grated
  • 1/4 cup parmesan cheese freshly grated

Pizza dough

  • 1 recipe your favorite pizza dough (or store-bought, at room temperature) OUR HOMEMADE RECIPE IS COMING SOON

Instructions

Start the Authentic pizza oven

  • For this recipe, we will be using our Brazza wood-fired oven from Authentic Pizza ovens. The secret is heating up the oven ahead to sliding in that first pizza. One of the most important things is to heat up the oven to around 700 degrees so the fire bricks are very hot. The whole pre-heating process should take about an hour but it really depends on the wood you'll be using. For very good results, I like to use Maple.
  • To start our Brazza (our Authentic Pizz Ovens model), we like to build a very small fire in the middle section of the oven and wait for the small wood to catch. After maybe 15 minutes, we will push the fire logs in the back section, add a couple of maple logs and brush the middle section so it's clean and ready for our pizzas.

Build the pizza

  • After about an hour of pre-heat time, its the right moment to start making the pizza! 
    First of all, flour your hands and your work station.
  • Stretch your dough into a circle and place on your Wooden peel.
  • Brush the dough with a thin layer of olive oil then spread the Bruschetta and Spinach to cover the dough.
  • Top the pizza with Prosciutto, cheese, and dry tomatoes.

Cook the pizza

  • If you want to make the best pizza around, it's important to test the heat. My little trick here is to sprinkle a small amount of flour right on the section you want to cook the pizza. If the flour burns within a couple of seconds, the area is probably too hot. The flour should take about 8-10 seconds to turn brown and then you are ready to add the pizza.
  • Now you'll have to turn the pizza. I like to use a round and metal peel to turn and pull it out. Cook until the base is golden and the toppings look good. The pizza should only take about 2 minutes to cook. Slice and serve warm.

Notes

Links to the equipment:
Wood-Fired pizza oven from Authentic Pizza Ovens
Wood pizza peel
Round peel with wood handle