INGREDIENTS:12 oz fresh roma tomatoes, chopped to taste Kosher salt
¼ cup olive oil, divided
1 Tbsp. fresh oregano, chopped
20 oz. pizza dough
12 oz. cheese blend (40% fresh mozzarella, 40% mozzarella di bufala, 10% Italian provolone, 5% pecorino romano, 5% Parmigiano-Reggiano)
7 oz. prosciutto, julienne
1 ½ mangoes, sliced
¼ oz. fresh basil, chiffonadeDIRECTIONS:1. Combine tomatoes, salt, half of the olive oil and oregano.
2. Roll out dough onto a 16 inch pizza pan.
3. Top dough with tomato mixture, cheese blend, prosciutto, mango (fanned) and basil.
4. Brush edge of pizza with remaining olive oil.
5. Bake in pizza oven (or convection oven) preheated to 375°F 10-12 minutes or until crust is golden and cheese is bubbly.SERVINGS:1 pizzaFrom:Recipe from Paul Bulau (Bon Appetit), Hewlett-Packard, Fort Collins, Colorado