Forno Bistro Chef Shane Monforte demonstrates how to make Forno Bistro’s Prosciutto E Bufala Pizza
Crushed tomato sauce, fresh Bufala mozzarella, arugula, 600-day aged prosciutto, pecorino, extra virgin olive oil
- Stretch Pizza Dough
- Add Crushed Tomato Sauce
- Bake at 450 in wood-fired oven or conventional oven for 8-10 minutes or until pizza dough is golden brown and crispy
- Top with Pecorino Cheese, Fresh Bufala Mozzarella, Arugula, Extra Virgin Olive Oil, and 600-day aged Prosciutto
- Cut with pizza slicer
