The Hasselback

The Hasselback
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The Hasselback

Matt Frampton
Servings

8

Prep Time

2 hours

Cook Time

4 minutes

Cuisine

Italian

Category

Main Course

Layers of garlic and chili oil ricotta, mozzarella, thinly sliced blanched potato and prosciutto on Neapolitan crust, finished after the bake with lemon zest, rosemary, basil, pesto, Romano and shaved Parmesan. Built from the bottom up, and worth every layer.

Ingredients

    Build from the bottom up

    • Urban Slicer Neapolitan Style Pizza Dough
    • Whole milk ricotta, blended with garlic oil and chili oil to taste
    • Whole milk mozzarella, shredded
    • Potatoes, thinly sliced and blanched 3 to 4 minutes
    • Prosciutto
    • Salt and pepper to taste

    Add after baking

    • Lemon zest
    • Rosemary sprigs
    • Chopped fresh basil
    • Dollops of pesto
    • Grated Romano
    • Shaved Parmesan

    Directions

    1. Prepare the Neapolitan dough as instructed and stretch it out.
    2. Blend the ricotta with garlic oil and chili oil to taste.
    3. Thinly slice the potatoes and blanch them in boiling water for 3 to 4 minutes, then drain.
    4. Build from the bottom up: ricotta, mozzarella, blanched potato, prosciutto, then salt and pepper.
    5. Cook the pizza until the crust is charred and the potatoes are tender.
    6. Finish from the bottom up with lemon zest, rosemary, basil, pesto, Romano and shaved Parmesan.
    7. Slice, serve and enjoy.