PizzaTV’s Brian Hernandez steps through the looking glass to make the Mad Hatter, a recipe provided by Brittany Saxton of 600 Downtown in Bellafonte, Ohio.
Featuring tart cherries, fig jam preserves, prosciutto, fresh mozz, shredded mozz, Parmesan and a drizzle of balsamic reduction glaze, it’s a delightful mix of savory, tart, peppery and sweet flavors that blend into something magical.
16 oz. dough ball (stretched to 14″)
8 oz. shredded mozzarella
2 oz. fresh mozzarella (sliced)
2 oz. fresh arugula
2 oz. tart cherries
7 small dollops of fig jam preserves
10 slices of prosciutto
1.5 oz. shredded Parmesan
balsamic reduction glaze
Brush the crust with EVOO base. Top with shredded and fresh mozz, then add arugula, tart cherries and dollops of fig jam preserves. Bake at 575 degrees for 7-10 minutes or until crust is golden-brown. Post-bake, add slices of prosciutto and shredded Parmesan. Drizzle with the balsamic glaze.