Auricchio Provolone Pizza



3/4 lb.  Imported Auricchio Provolone Cheese, cut into small chunks
2  prepared pizza doughs
10  fresh basil leaves, shredded
 Extra virgin olive oil, for drizzling
6 oz.  Prosciutto di Parma, thinly sliced
Preheat oven to 425⁰F.

Roll out one pizza dough to fit a pizza stone or baking dish. Drizzle extra virgin olive oil around the dough. Top dough with chunks of Auricchio Provolone Cheese and slices of Prosciutto di Parma. Bake for 20-30 minutes, or until crispy. Top pizza with shredded basil leaves and serve.

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