Neapolitan-Style Pizza with Mozzarella, Prosciutto, and Roasted Red Pepper Sponsored by CIA

Fresh mozzarella and a drizzle of fruity, extra-virgin olive oil give this pizza a special character.

Makes 4 servings

2 red bell peppers
Two 12-inch Pizza Crusts (recipe follows)
1/2 cup tomato sauce
3/4 lb sliced fresh mozzarella
8 thin slices prosciutto
Extra-virgin olive oil as needed
Salt as needed
Freshly ground black pepper as needed



1.Preheat the oven to 450 degrees F. Prepare baking sheets by scattering them with cornmeal.
2.Char the red peppers directly in a gas flame until they are charred and blistered on all sides. Immediately place in a bowl or plastic bag and cover the peppers. Once they are cool enough to handle, pull away the skin and cut out the stem, ribs, and seeds. Cut into strips. Set aside.
3.Shape the pizza dough into two 12-inch rounds. Transfer the dough rounds to the cornmeal-scattered baking sheets. Bake the crust until firmed and set, about 10 minutes.
4.Spread 1/4 cup tomato sauce on each pizza. Layer the cheese, prosciutto, and peppers on the pizza crusts. Drizzle with a little olive oil and season with salt and pepper.
5.Bake the pizza until the crust is golden brown and crisp, 12 to 14 minutes. Let the pizza rest for 5 minutes before cutting and serving.

Pizza Crust
Makes one 16-inch or two 12-inch pizzas

3 1/2 cups bread flour, plus as needed
1/2 cup semolina or durum flour
1 1/2 tsp active dry yeast
1 1/2 cups room-temperature water (68–76°F)
3 tbsp olive oil, plus as needed
2 tsp salt
Cornmeal for dusting



1.To prepare the dough, combine the flours and yeast in the bowl of a stand mixer fitted with the dough hook. Add the water, olive oil, and salt and mix on low speed for 2 minutes.
2.Increase the speed to medium and knead until the dough is quite elastic but still a little sticky, 4 minutes.
3.Transfer the dough to a lightly oiled bowl, turn the dough to coat it with the oil, cover with plastic wrap or a damp towel, and allow to rise in a warm place until nearly doubled in size, about 30 minutes.
4.Fold the dough gently, cover, and let rest until relaxed, 15–20 minutes, before cutting it into 2 equal pieces, if necessary, and rounding the dough into a smooth ball(s). Cover the dough and let rest another 15–20 minutes before shaping into a pizza crust.
Cook with the proper tools. Use the 9 1/2" x 13" Baking Sheet and the Pizza Wheel to create Neapolitan-Style Pizza.