Pizza with fresh mozzarella, radicchio, prosciutto (or braesola) and rosemary.
Pizza
Italian cuisine
We had been ordering pizza from Monty's in the neighborhood for months - they have a great fresh mozzarella pizza (that we normally would simply douse with black truffle oil, but that's another story!). Well, one wintry night, instead of ordering in, we bought their prepared dough, invited over my 3 year old's three closest friends and their parents and everyone made pizzas. I admittedly perused my many cookbooks for topping ideas, so this is a variation on a recipe from London's River Cafe - The Cafe Cookbook (Pizza with Treviso raddicchio, pancetta and rosemary). We have made the same pizza many times since, and have found that oiling the dough rather than dusting with flour, made it crispier which, as New Yorkers, we prefer! I also added rosemary chopped very finely to the oil for the crust and sprinkled it with sea salt so the crust had some flavor. My husband prefers the Prosciutto (or in his case, the Braesola) added at the end with the arugula, but I like it added in the middle so it gets nice and crispy.
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