Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
2 pounds prepared pizza dough
16 slices prosciutto di Parma
2 cups shredded scamorza cheese
Salt to taste
Grinding black pepper
Extra virgin olive oil
1/2 cup toasted pine nuts
1 bunch arugola leaves, shredded
Roll the dough out to fit a 9 x 13 inch rectangular pan. Brush the dough with olive oil. Arranng overlapping slices of prosciutto di Parma over the dough. Sprinkle on the shredded scamorza. Drizzle the ingredients with olive oil and salt and pepper to taste.
Bake in preheated 375F oven for 30-35 minutes. Just before removing from the oven sprinkle the pine nuts over the top.Let bake an additional 5 minutes. Transfer the pizza to a cooling rack. Cut into squares. Sprinkle the arugola over the top and serve.