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