I recently posted another pizza recipe, The Spicy Italian Pizza, using this awesome new sauce called Spicy Hot Tomato Oil (aka “Hot Tom“). I loved it so much I made another pizza…this one s simple, but its the simplicity of the ingredients that really makes the Hot Tom sauce shine!
The sauce was created at a restaurant in Syracuse, New York and besides being insanely flavorful, it has a unique ratio of oil to tomatoes. It has a spicy after taste and has big slivers of garlic. Perfect for dunking bread into, using it for pasta, or as the sauce for pizza. What that said, on to the recipe!
Fresh Mozzarella & Prosciutto Pizza
- 1 bag fresh pizza dough or frozen dough, thawed if you cannot find fresh
- 1 jar Spicy Hot Tomato Oil order here!
- Fresh mozzarella sliced
- About 6 slices of quality prosciutto get it freshly sliced at your deli or a meat market!
- A few leaves of fresh basil
- Kosher salt and fresh black pepper
- All purpose flour
Preheat oven to 500 degrees (or the highest your oven will go!)
Take a baking sheet (cookie sheet pan) and drizzle it with about a teaspoon of olive oil. Taking a paper towel, spread the oil so it coats the pan.
On a clean, large surface sprinkle some flour and then place the pizza dough on top. Sprinkle some more flour over the top of the dough and flatten the dough out with your hands. Move the dough to the pan and using the tips of your fingers begin to flatten the dough out even more and spread it out so that it reaches the edges of the baking sheet.
Using a spoon, mix up the Spicy Hot Tomato Oil so that the oil and tomato sauce are well combined. Then start spooning some of the sauce onto the dough (use more of the sauce than the oil), coating the top--minus the edges--with a relatively thin layer. Add a few slices of the fresh mozzarella, a few strips of the prosciutto, and season with a little salt and pepper.
Bake in the oven for approximately 10-15 minutes, depending on how hot your oven gets. Once the crust starts to brown a little start checking to make sure the bottom doesn't start to burn. Once the dough is cooked through, remove, top with some fresh basil, sliced and enjoy!