Ingredients

• 1 pizza dough ball, 247 g
• 60 g red pepper cream
• 25 g tomato frito sauce
• 20 g Parmesan cheese
• 15 g garlic and arugula cream
• 62 g drained burrata (half of a 125 g burrata)
• 10 g fresh arugula
• 40 g Prosciutto di Parma
• 6 g extra virgin olive oil
• Salt
• Freshly ground black pepper

For the Red Pepper Cream

• 75 g canned red pepper, drained
• 5 g extra virgin olive oil

Blend the drained red pepper with the olive oil
until completely smooth, creating a creamy sauce
with an attractive yellow-orange colour.

Do not add salt or pepper.

Use 60 g of the prepared cream for the pizza.

Preparation

1. Prepare the Pizza Base

Stretch the pizza dough into a round shape,
leaving a slightly raised edge for the crust.

2. Add the Toppings Before Baking

Spread the 60 g of red pepper cream evenly
over the pizza base.

Add small spoonfuls of tomato frito sauce
here and there, spreading them gently without
completely mixing them into the pepper cream.

Sprinkle the Parmesan evenly over the surface.

3. Bake in the G3 Ferrari Pizza Oven

Preheat the G3 Ferrari pizza oven to
400°C for approximately
15 minutes.

Place the pizza directly onto the
refractory baking stone.

Bake for 3–4 minutes,
until the bottom is properly cooked
and the crust is golden.

4. Finish the Pizza After Baking

Remove the pizza from the oven.

Add small dollops of garlic and arugula
cream across the surface.

Tear the burrata into pieces and arrange
them over the pizza.

Add the fresh arugula and
Prosciutto di Parma.

Drizzle with the 6 g of extra virgin olive oil.

Season the burrata lightly with salt
and finish with a generous grinding
of black pepper.