Perfect Your Pizza: Teresa Ralston's "Pizzetta Positano"

perfect your pizza

Strolling the cobblestone streets of Positano, a charming town on the Amalfi Coast overlooking the beautiful blue Mediterranean Sea during a dream come true family vacation is the inspiration for this delicious pizza. Fresh rocket/arugula, bright red tomatoes still on the vine, the biggest lemons I have ever seen and the most gorgeous meats ands cheese adorned market stands and beckoned my senses. This pizza is a wonderful way to commemorate our amazing trip!

Pizzetta Positano Pizza with Diamond Collection Rosé

Perfect Your Pizza: Teresa Ralston’s “Pizzetta Positano”
Pair with Diamond Rosé

Pizzetta Positano


  • Arrabiata Tomato Sauce
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 tablespoon garlic paste
  • 2 teaspoons dried oregano, rubbed in hands
  • teaspoon crushed red pepper
  • 1/2 cup Francis Coppola Diamond Collection Red Blend Wine
  • 1-28 ounce can whole San Marzano tomatoes, crushed with pastry blender
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon honey
  • 10 ounces prepared fresh pizza dough for a 10 inch pizza
  • tablespoons flour for hands and pizza peel-use more if dough is sticky
  • 1 tablespoon cornmeal
  • 1/3 cup shredded mozzarella cheese
  • 1/2 cup shredded fontina cheese
  • 1 cup baby arugula leaves
  • slices thinly sliced prosciutto
  • 1/4 cup shaved parmigiano reggiano
  • 1/4 teaspoon finely grated lemon zest

Place a pizza stone in center of oven and preheat oven to 500 degrees.

To make the Arrabiata Tomato Sauce: Heat olive oil and butter in a large skillet over medium heat. Add garlic, oregano, and crushed red pepper. Cook and stir one minute. Stir in wine. Cook and stir 1 minute. Stir in crushed tomatoes, tomato paste, salt, and honey. Continue to cook and reduce sauce until thickened and pizza sauce consistency-about 15 minutes.

Stretch pizza dough into a 10-inch circle using lightly floured hands and place onto a pizza peel dusted with 1 tablespoon flour (dust off excess) and 1 tablespoon cornmeal. You want pizza crust to slide around to place on pizza stone but not be caked with flour or cornmeal.

Sprinkle dough with mozzarella cheese leaving a one-inch rim.

Spread 1/2 cup sauce evenly over cheese. If you like a saucy pizza use 2/3 cup of sauce. Reserve extra sauce for additional pizzas.

Sprinkle fontina over top of sauce.

Place pizza on top of pizza stone and bake for 8-10 minutes or until done.

Remove from oven and top with arugula, prosciutto slices torn in half, parmesan and lemon zest.

Serve immediately.

Cook’s notes:
Let pizza dough come to room temperature for at least 30 minutes in a covered oiled bowl before stretching.

Utilize the best ingredients possible to produce a superior pizza.

A vegetable peeler works well for shaving parmesan.

I like to use a wooden pizza peel to place pizza on pizza stone. The flour works itself into the grooves. I use a metal one for removing the pizza.

I like San Marzano tomatoes grown in Italy because they have a stronger, sweeter flavor and less seeds. It's not a brand of tomato but a specific type like plum or Roma are. Any canned whole tomatoes will work in this recipe.

Pizzetta Positano Pizza with Diamond Rosé