Prosciutto Arugula Pizza Production Manual
Written by Michael Chen
Updated at July 27th, 2024
Table of Contents
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Recipe Overview
Component |
Avg Weight/Qty | Shelf Life | Storage Type |
|---|---|---|---|
Parbaked Pizza Shell |
1 ea (900 g) | 2 days | Refrigerator |
White Pesto |
220 g | 1 week after preparation | Refrigerator |
Shredded Low Moisture Mozzarella |
170 g | 1 week once opened | Refrigerator |
Sliced Prosciutto |
125 g | 1 week after preparation | Refrigerator |
Arugula |
60 g | 1 week, or until visibly spoiled | Refrigerator |
Fig Balsamic Reduction |
40 g (total estimated usage) | Indefinitely, or refer to product expiry date. | Refrigerator |
Final Product |
1515 g | 4 hours | Room temperature |
Production Process
1. Prep: White Pesto
- Toast walnuts in a convection oven at 350°F. At 8 minutes, begin to check the walnuts carefully, as they are prone to burning if left for too long.
- Process the walnuts and garlic first until relatively fine.
- Add in the parmesan cheese, ricotta, whole milk, and water and process until combined.
- Slowly add in extra virgin olive oil until the mixture is homogeneous and smooth. You may have to reduce or increase the amount of oil slightly to modulate the final texture.
- Add in basil and process until smooth.
- Add in lemon juice.
- Add in lemon zest, salt, and pepper to taste.
2. Topping Process
3. Arugula Prep
- Toss arugula after drizzling with extra virgin olive oil.
4. Baking and Merchandising
- Set the oven to the appropriate parameters for topped pizza (this differs from oven to oven).
- Bake for roughly 8 minutes initially (this may differ depending on equipment), and from that point on, check the pizza closely to ensure that the ingredients do not burn.
- Check the final product photo above as a reference for doneness.
- Remove the pizza immediately from the pan and onto a cooling rack.
- Place the prepared arugula evenly on top of the pizza.
- Place sliced prosciutto evenly throughout the pizza.
- Once the pizza has cooled for roughly 5 minutes, use a pair of offset kitchen shears to cut the pizza into six even slices. Please take extra care to ensure that each slice is roughly of the same weight.
- Drizzle fig balsamic reduction evenly throughout the pizza in a wide zigzag pattern upon customer order.
