It’s the day you’ve all been waiting for…today, Chef Riley reveals his secrets! The other day I got to follow Riley around while he prepared our homemade pizza and he gave me his tips for making sure it comes out good every time.
Typically, my involvement in the pizza making process involves scurrying around the kitchen with my wine, “testing” the cheese and meat until Riley chases me out of the room. Now I know how all the magic happens, so I’m happy to share it with you all!
The first step is to pre-heat the oven to 425, then pop in a pizza stone while it pre-heats. It’s not totally essential to have a pizza stone, but I highly recommend it. If you have a regular pizza pan, that’ll work too. In a pinch, a baking sheet would work, but you’ll need to adjust your dough to make sure it fits.
Next, lay out all your ingredients.
While the pizza stone pre-heats, let your dough sit out on the counter for about 30 minutes. Once it’s ready, sprinkle about 1 tablespoon of flour onto a clean surface and roll out your dough.
With as much finesse as you can manage, you’ll need to transfer the rolled dough to the pizza stone, brush it lightly with olive oil and pop into the oven for 6-7 minutes to pre-bake. This will help ensure your dough gets crispy on the bottom and that your toppings don’t overpower it. I say “finesse” because sometimes the transfer process doesn’t go as planned. If you get a hole in your dough, just dot it with olive oil and pinch it closed as best as you can.
While the dough bakes, saute the spinach with a drizzle of olive oil and the garlic. Low-medium heat should do the trick.
Take the crust out of the oven and start layering your toppings. First layer on the mozzarella, then dot the spinach on the crust, then the prosciutto, then the ricotta cheese.
Be generous with the prosciutto because it will shrink up in the oven. Pop back in the oven and set the timer for 15 minutes.
Open a bottle of wine. This step is optional, but highly recommended.
After 15 minutes, check the pizza. It may take up to 20 minutes, but you’ll know it’s done when the cheese is bubbling and the edges are brown.
Cut pizza into 8 slices and enjoy!
- Ready-made pizza dough
- 12 oz. shredded mozzarella cheese
- 4 oz. whole milk ricotta cheese
- 1 bag baby spinach
- 4 oz. sliced prosciutto, cut into small pieces
- 1 tablespoon garlic
- 2 tablespoons extra virgin olive oil
- Place a pizza stone in the oven and pre-heat to 425
- On a floured surface, roll out pizza dough
- Transfer dough to pizza stone, brush lightly with olive oil and bake for 6-7 minutes
- While baking, saute spinach over medium heat with olive oil and garlic
- Take pre-baked dough out. Layer mozzarella cheese, spinach, prosciutto, and ricotta cheese
- Bake for 15-20 minutes until cheese is bubbling and edges are golden brown