Black Truffle Olive Oil Neapolitan Herb Balsamic

Black Truffle Olive Oil Pizza with Neapolitan Herb Balsamic Reduction

Name: Black Truffle Oil Pizza with Neapolitan Herb Balsamic Reduction
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4-8
Cuisine: Italian
Ingredients: 4 Cups flour; 1 ½ Cups warm water; 2 Tsp. Salt; 2 Tsp. Honey; 1 Tsp. Yeast; 1 Cup fresh mozzarella cheese, sliced; 4 Slices of prosciutto, torn; 2 Tbsp. Black Truffle Olive Oil; ½ Cup arugula; 2 Cups Neapolitan Herb Balsamic (for reduction)

Sep 24, 2024

The simple canvas of a prosciutto, arugula, and mozzarella pizza allows the rich, umami notes of our Black Truffle Olive Oil shine. Top it with a simple homemade balsamic reduction using our Neapolitan Herb Balsamic Vinegar, and you have a gourmet pie that will transport you right to Italy!

Black Truffle Oil Pizza with Neapolitan Herb Balsamic Reduction

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

4-8

Prep Time

30 minutes

Cook Time

15 minutes

Image of Black Truffle Oil Pizza with Neapolitan Herb Balsamic Reduction

Ingredients

Pizza Dough

4 Cups flour
1 ½ Cups warm water
2 Tsp. Salt
2 Tsp. Honey
1 Tsp. Yeast

Toppings

1 Cup fresh mozzarella cheese, sliced
4 Slices of prosciutto, torn
2 Tbsp. Black Truffle Olive Oil
½ Cup arugula
2 Cups Neapolitan Herb Balsamic (for reduction)

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Directions

Dough (4 dough balls)

Add yeast and honey to the warm water and let it activate for 5-10 minutes until frothy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture to the flour mixture and stir until the dough comes together. Do not knead, just mix until well combined. Cover and let rest for 30 minutes.
After resting, lift and stretch the dough with wet hands from one side and fold it over. Rotate 90 degrees and repeat three more times. Cover and let rest for another 30 minutes.
After the second rest, repeat the stretch and fold process once more. Let it rest for 30 more minutes. Divide the dough into 4 balls. Place them on a sheet pan, cover, and refrigerate for 24 hours.

Balsamic Reduction

Pour balsamic vinegar into a medium saucepan and bring to a gentle boil over medium heat. Lower the heat and simmer, stirring occasionally, for 15-20 minutes until thickened. Test the consistency by dipping a spoon; if a clear line forms when you swipe your finger through the liquid, it's ready.
Remove from heat and allow to cool to room temperature. Store in an airtight container in the fridge for up to a month.

Pizza

Preheat Oven: Preheat your oven to 550°F. Place a pizza stone in the oven if you have one. Stretch the pizza dough on a lightly floured surface to your desired thickness. Transfer it to a parchment-lined pizza peel or baking sheet.
Drizzle the Black Truffle Olive Oil over the dough and top with mozzarella.
Carefully transfer the pizza to the oven and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
Top hot pizza with prosciutto, arugula, and finish with a drizzle of balsamic reduction.