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with pasta arrabbiata, pizza με prosciutto or with a tomato chicken stew.

Pizza with prosciutto and arugula

1/2 cup tomato sauce
1 tsp. of grated red pepper
1/4 tsp. oregano
2 tbsps. of olive oil
1 ball of pizza dough, flattened
3/4 cup mozzarella, grated
4 slices of prosciutto, cut into four
1/4 cup mushrooms cut into slices
1/2 small red onion, sliced thinly
1-2 tbsps. Parmesan cheese, grated
1 cup of rocket

Preheat the oven to 200oC.

In a bowl, mix tomato sauce, oregano and red pepper. Apply the mixture over the flattened pizza dough. Cover with the half grated mozzarella.

Spread prosciutto, mushrooms and onion evenly and sprinkle with the rest of the mozzarella.

Brush the dough crust with olive oil and sprinkle with the grated parmesan cheese.

Place the pizza on baking paper sheet and bake until the cheese gets a golden color, about 10 to 12 minutes.

While the pizza is in the oven, put the rocket, 1 tablespoon of olive oil and a little salt in a small bowl and mix it up.

Remove the pizza from the oven. Let it cool for 5 minutes and then apply the rocket mix. Cut the pizza and serve it warm or at room temperature.

Color:	Red
Type:	Dry
Year:	2018
Alcohol:	14%
Origin:	Sicily, Italy
Variety:	Nero d'Avola
Aromas:	Cherry, sour cherry, plum, blackcurrant, vanilla, cinnamon, pepper, cedar, milk caramel
Bottle Size:	750ml
Barrique:	10 months
Serving temperature:	14ºC
Aging:	5 years
Closure:	Cork
Organic:	Yes

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