Ya’ll! I have been looking forward to this pizza ever since I read it on the list. It’s simple. It’s delicious. And it’s a favorite between my husband and I.
When I was still in college and Tommy would come visit me, we would often go into Oklahoma City and hit up The Wedge Pizzeria. This pizza place has their own specialty and signature pizzas, but also the option of building your own. We chose to build our own every time, and no matter how much we told ourselves we’d try something else, our toppings almost always ended up involving prosciutto and arugula.This week’s pizza, hailing from Kansas City, Missouri is just that: a Prosciutto Pizza. The pizza crust is covered in a layer of tomato sauce, and sprinkled with three cheeses. With just those two basic components, the pie is baked in a wood-fired oven. After baking, the pizza is topped with thin strips of Parma prosciutto, fresh arugula, and a drizzle of olive oil.We went above and beyond with cheese. Surprise, Surprise! Right? ha. We used a 5-cheese pizza blend which included Parmesan, Mozzarella, Romano, Asiago, and Provolone. Then we topped that with some crumbled goat cheese. The result was out-of-this-world-delicious and Full. Of. Flavor. From the tomato sauce, oozing cheese, salty Prosciutto, and sweet peppery spice of the arugula, we just couldn’t go wrong with this one. Sweet memories flooded in with each bite and we were completely satisfied. Not to mention we had wonderful company to share this delicious pie with as my brother and sister-in-law are here for the weekend. Could pizza night get any better?!
5-Cheese Pizza Blend
Crumbled Goat Cheese
Top crust with tomato sauce and three cheeses. Bake at 450 degrees F for 15-20 minutes until the crust is golden brown and cheese is melted. Top with thin layers of Parma Prosciutto and a handful of fresh arugula. Drizzle with a touch of olive oil. Enjoy!