Fresh Mozzarella and Prosciutto Pizza with Roasted Pepper Sauce

Grill Main Dish Sauce

Fresh Mozzarella and Prosciutto Pizza with Roasted Red Pepper Sauce

By Chris Capell

Homemade pizza is one of the good things in life – fun to make, customizable, and loved by many – so it’s worth the extra effort. If you have a good homemade dough recipe (and the time) use that. If not, a good grocery store generally sells fresh dough balls, and you can also usually purchase them from your favorite local pizza joint.

Pizza is delicious cooked in a wood burning oven, but any good hot oven will do. We get the best of both worlds cooking on our Big Green Egg.

For this recipe, we made a red tomato/roasted red bell pepper sauce for the base and kept the toppings simple with prosciutto, fresh mozzarella and basil. We hope you enjoy!

Ingredients

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For 2 pies

2 Tbsp corn meal
2 tsp Dizzy pig Mediterranean-ish Italian seasoning
1 pre-made or homemade pizza dough ball

Sauce

1 red bell pepper
1 lb Roma tomatoes
1/2 yellow onion
2 cloves garlic
3 Tbsp olive oil

Toppings

2 cups shredded mozzarella
1 ball fresh mozzarella
4oz prosciutto
A handful of fresh basil leaves

Directions

Preparation

Char the red bell pepper directly on the coals or over the flame of a gas stove until skin is black but the flesh is not (less than 1 minute per side)
Heat oven or cooker with pizza stone to 450°F (we used the Big Green Egg)

Make sauce

Chop tomatoes, onion, and garlic cloves. Remove the seeds from the charred pepper and chop
In a sauce pan over medium-high heat, sauté onion and garlic until fragrant
Add tomatoes, Mediterranean-ish, and sauté on medium heat for 15 minutes, stirring occasionally
Add red bell pepper and sauté another 5 minutes
Blend sauce in food processor until smooth

Assemble pizza

Remove premade pizza dough from package and split into two doubh balls
Slice fresh mozzarella into rounds about 1/8 inch thick, and cut prosciutto into bite size pieces
Sprinkle corn meal onto pizza peel
On floured surface, press dough to form a circle with thinner crust in the center
Lift the dough and rotate it to stretch until it is the desired size, shape, and thickness, then place it onto the pizzaÂ peel
Brush the crust of the pizza with olive oil
Add sauce, shredded mozzarella and desired topping to the pizza, then shake a little more Dizzy Pig Mediterranean-ish seasoning on top
Slide pizza off the pizza peel and onto the pizza stone in Big Green Egg grill
Increase temperature to 500°F and bake until the top is bubbly and beginning to brown (approximately 10-15 minutes depending on thickness of dough and toppings)

Step by Step

Ingredients for Fresh Mozzarella and Prosciutto Pizza with Roasted Pepper Sauce

Char the red bell pepper directly on the coals or over the flame of a gas stove until skin is black but the flesh is not (less than 1 minute per side)

Over medium-high heat, sauté onion and garlic until fragrant. Add tomatoes, Mediterranean-ish, pepper, sauté for 20 minutes, then puree in food processor

Slice fresh mozzarella into rounds about 1/8 inch thick, and cut prosciutto into bite size pieces

Sprinkle corn meal onto pizza peel

Press dough to form a circle with thinner crust in the center

Brush the crust of the pizza with olive oil

Add sauce, shredded mozzarella and desired topping to the pizza, and shake a little more Mediterranean-ish seasoning on top

Slide pizza off the pizza peel and onto the pizza stone in Big Green Egg grill, increase temp to 500°F and bake until the top is bubbly and beginning to brown

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