Start by pouring the flour onto a plate. Place your dough ball on top of the flour, flip it over to coat both sides, and then stretch it out into a 13”-14” circle. A well-floured surface ensures your pizza won’t stick later.

Place the round dough on a lightly floured pizza peel to prevent sticking and allow smooth transfer into the oven.

Using a spoon, spread 2 oz of chimichurri evenly over the dough, leaving about an inch around the edges for that perfect crust.

Now it’s time to add the cheese! Evenly space the fresh mozzarella slices on the pizza, ensuring they stay within the chimichurri-covered area.

For an extra kick of flavor, add small spoonfuls of Grand Marnier Fig Preserves around the pizza—this sweet touch beautifully complements the savory elements.

Preheat the Ooni on high for 15-20 minutes, then adjust the temperature with the slow-bake hack. Set the dial to the 11:00 position for a lower flame.

Launch the pizza into the Ooni using a jerky, sliding motion with the pizza peel.

Rotate the pizza every 45 seconds to 1 minute using a turning peel. Cook for 3-4 minutes, or until the crust is golden and the toppings are caramelized.

Once the pizza is fully cooked, pull it out using the pizza peel. Add slices of prosciutto (or bresaola) on top. This final addition brings out the rich, salty flavors to balance the sweet and savory combination already on the pizza.

Slice your Chimichurri Tomato Pizza into 4-6 pieces with a pizza cutter and serve hot.