Leo Spizzirri

Prosciutto Pizza Fior Di Latte, Semi-Dry Tomato, Prosciutto di Parma, Parmigiano Reggiano, and Lemon Infused Olive Oil 270g Verace Napoletana Pizza Dough 100g Fior Di Latte 85g Italian Semi-Dried Tomatoes 10g Micro Basil 120g 30 month Prosciutto di Parma D.O.P. 10g Arugula 5g 24 month Parmigiano Reggiano D.O.P. Q.B. Lemon Infused Extra Virgin Olive Oil • Stretch pizza dough then scatter fior di latte and tomatoes. • Bake in 850°f woodfired oven for 90 seconds • Cut pizza then garnish with micro basil • Place one slice of prosciutto on each pizza slice • Scatter arugula on top of prosciutto then sprinkle parmigiano • Drizzle with lemon infused olive oil and serve