Here’s a full recipe for The Roman Holiday — a light, elegant, and oh-so-satisfying pizza that tastes like a stroll through a piazza in Rome 🇮🇹🍕
🍕 The Roman Holiday
Thin-crust with prosciutto, arugula, and shaved Parmesan
Ingredients:
Thin Crust Dough (1 large pizza or 2 small):
- 2 cups “00” flour or all-purpose flour
- ¾ cup lukewarm water
- 1 tsp active dry yeast
- 1 tsp salt
- 1 tsp olive oil
Toppings (per pizza):
- ⅓ cup tomato sauce (lightly seasoned or plain crushed San Marzano)
- 125g fresh mozzarella, thinly sliced
- 3–4 slices prosciutto di Parma
- 1 cup fresh arugula
- Shaved Parmesan (use a veggie peeler for nice ribbons)
- Olive oil
- Optional: balsamic glaze for drizzle
Instructions:
- Make the Dough (or use a store-bought thin crust):
- Mix yeast with warm water, let bloom for 5 mins.
- Stir in flour and salt, knead until smooth (about 8 mins).
- Let rise for 1–1.5 hours, then divide and roll out very thin (Roman-style: almost cracker thin).
- Preheat Oven:
- Crank it up! 500°F / 260°C. Use a preheated pizza stone or a hot baking sheet if you can.
- Assemble Base Pizza:
- Spread a thin layer of tomato sauce.
- Add sliced mozzarella (don’t overload — keep it light).
- Bake:
- Transfer to oven and bake 7–9 minutes, until edges are crisp and golden.
- Add Fresh Toppings:
- Drape prosciutto slices right onto the hot pizza.
- Pile on fresh arugula.
- Add generous shavings of Parmesan.
- Drizzle with olive oil and (optional) balsamic glaze.
Vibe Check:
Light, salty, peppery, and fresh. Perfect for warm nights, wine pairings, or when you’re feeling a bit European.
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