Rily x Stellar Eats Prosciutto Bocconcini Pizza
Recipe by Tina Gravalos
A classic pizza combo. Prosciutto, bocconcini and arugula. And if you really want to kick it up a notch, hot chili oil will do the trick. It’s cheesy, it’s salty, it’s really just all around delicious!
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Follow the instructions on the package to create your dough.
Bake for 12 minutes without the toppings. Remove from oven and add the tomato sauce, prosciutto, bocconcini balls and sprinkle oregano all over.
Bake for another 10-12 minutes. Remove from the oven and top with arugula. Cut the pizza into 8 slices and serve.
Drizzle hot chili oil on top.
Store leftovers in an airtight container in the fridge for up to 3 days.
For a dairy-free option you can use vegan cheese or omit cheese completely.
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