Arianese
Recipe provided by Chef Anthony Bellapigna
8 oz pizza dough
1/4 Cup marinara sauce
3 artichoke hearts( chopped)
2 links sweet Italian sausage(sliced)
3 slices Prosciutto Di Parma
Finished with drizzle of olive oil
Ariano Restaurant
(610) 892-6944
114 S Olive St
Media, PA 19063
Start with some fresh pizza dough and place it on a scale to a weight of 8 oz or less
Cover the dough with seran wrap and let it warm to room temp (this will alow the pizza to bake quicker)
Sprinkle some flour onto a wooden cutting board, then place the dough on top, then add a sprinkle of flour on top of the dough
Once the dough is ready, flatten it out with your finger tips keeping it in a round shape at even thickness
Roll it with a rolling pin from the center out to about 12 inches or less (the goal is to keep it as thin and flat as possible at 12 inches or less)
Before you add any ingredients, sprinkle some flour onto a wooden pizza peel and place the dough on top.
Once the dough is ready, pour 1/4 cup of marinara sauce in the center and spread it with a spoon in a spiral motion from the center out, but keep the sauce one inch away from the edge of the pizza.
Add the chopped artichokes and sliced sausage onto the sauce. (At this point the weight of all the ingredients and sauce on top may cause the dough to stick to the pizza peel. If so, slightly but firmly shake the pizza peel so the dough slides back and forth a little. Now you're ready to remove it).
Place pizza onto a preheated stone inside the grill at 500 to 600 degrees for about 4 minutes (depending on temperature. The hotter, the better)
Towards the end of 4 minutes, open the grill top and see if the pie's edge has a light brown color. If so, place the prosciutto on top and let it bake for another 20 to 30 seconds.
At this time, using the wooden pizza peel, remove the pie from the stone and place onto cutting board. Then slice.
Place pizza onto a dish, drizzle with a little olive oil, and you're ready to serve.
