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Delight in the artisanal harmony of prosciutto and salami pizza intertwined with bold Mediterranean flavors, complemented by a rich salad of artichokes, beans and tomatoes. A gourmet experience that melds rustic charm with elegant freshness.

Zoya Biglary
Zoya Biglary is changing the world of plant-based raw fish one sea algae at a time. She is a first generation American Persian woman, aka the "fruity Persian," who tells engaging stories about her life while showing off her impressive fruit-cutting skills.
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35MINS
Total Time
Ingredients
Servings
6
us / metric
Pizza

1 splash
Olive Oil

1 lb
Fresh Pizza Dough
Sauce

1 cup
Campari Tomato, de-stemmed

1 head
Garlic, roasted

1 bunch
Fresh Basil Leaf

4 Tbsp
Olive Oil

to taste
Kosher Salt

to taste
Freshly Ground Black Pepper

1/4 tsp
Dried Red Chili Pepper
Toppings

1 1/3 cups
Fresh Mozzarella Cheese Ball, torn

1/2 cup
Grated Parmesan Cheese, freshly grated

4 oz
Prosciutto, sliced

3/4 cup
Salami, sliced

2 sprigs
Fresh Oregano
Crostini

1 loaf
Sourdough Bread

4 Tbsp
Olive Oil

1 head
Garlic, roasted

1/2 cup
Grated Parmesan Cheese, freshly grated
Salad

1
Small Red Onion, sliced

1 cup
Campari Tomato, sliced

1/2 cup
Marinated Artichokes, quartered
plus the oil for drizzling

2 oz
Brie Cheese, cubed

1 can
Cannellini White Kidney Beans, rinsed, drained

to taste
Kosher Salt

to taste
Freshly Ground Black Pepper

1/4 tsp
Dried Red Chili Pepper
flake