Grilled Vegetable and Prosciutto Pizzas in the Pizza Oven

Ingredients

• Sauce

  • 1 can (28 oz/796 ml) plum tomatoes
  • 2 garlic cloves, finely chopped
  • 2 tbsp (30 ml) tomato paste
  • 1 tsp dried oregano
  • 1 pinch red pepper flakes

• Pizzas

  • 4 balls RICARDO Pizza dough (by hand) (see recipe)
  • 2 balls (100 g each) buffalo mozzarella, drained and torn into pieces
  • 1/2 cup (35 g) fresh Pecorino or Parmesan cheese, grated
  • 2 cups (500 ml) mixed oil-packed grilled or marinated vegetables (such as bell peppers, zucchini, eggplant, artichokes), drained and cut into pieces
  • 1/4 cup (55 g) black olives, pitted and chopped
  • 8 thin slices prosciutto
  • Basil leaves, to taste