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Authentic Italian Recipe: Pizza Riccione with Stracchino, Prosciutto Crudo, Rucola, and Mozzarella

Riccione

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Course Main Course, Pizza
Cuisine Italian

Equipment

  • Equipment Needed
  • Large mixing bowl
  • Rolling Pin
  • Baking sheet or pizza stone
  • Pastry brush
  • Cutting board and knife

Ingredients
  

  • Ingredients
  • For the Dough:
  • 2 ½ cups 300 g all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 packet 7 g instant yeast
  • ¾ cup 180 ml warm water
  • 2 tbsp olive oil
  • For the Topping:
  • 1 cup 100 g shredded mozzarella cheese
  • 100 g stracchino cheese or cream cheese as a substitute
  • 6-8 slices of prosciutto crudo
  • 1 cup fresh rucola arugula, washed and dried
  • 1 tbsp olive oil
  • A sprinkle of black pepper

Instructions
 

  • Step-by-Step Instructions
  • Prepare the Dough
  • In a large mixing bowl, combine the flour, salt, sugar, and yeast.
  • Gradually add warm water and olive oil, mixing until the dough forms.
  • Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
  • Place the dough back in the bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour until doubled in size.
  • Preheat the Oven
  • Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat.
  • Roll Out the Dough
  • Punch down the risen dough and roll it into a 12-inch circle or rectangle on a floured surface.
  • Transfer the dough to a piece of parchment paper for easy handling.
  • Assemble the Pizza
  • Spread dollops of stracchino cheese evenly over the dough, leaving a small border for the crust.
  • Sprinkle shredded mozzarella cheese over the top.
  • Drizzle lightly with olive oil for added flavor.
  • Bake the Pizza
  • Transfer the parchment paper with the pizza onto the hot pizza stone or baking sheet.
  • Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling.
  • Add Fresh Toppings
  • Remove the pizza from the oven and immediately lay slices of prosciutto crudo across the top.
  • Add a generous handful of rucola (arugula) and finish with a drizzle of olive oil and a sprinkle of black pepper.
  • Tips and Variations
  • Variations:
  • Add shaved Parmesan or pecorino cheese on top for extra flavor.
  • Swap prosciutto crudo with smoked salmon for a different twist.
  • Tips:
  • Use high-quality prosciutto crudo for the best flavor.
  • Add the rucola only after baking to keep it fresh and crunchy.
  • Substitutions:
  • Use gluten-free flour for the dough if needed.
  • Replace stracchino cheese with cream cheese or mascarpone if unavailable.