Prosciutto and Salami Pizza with a Mediterranean Salad

Preheat oven to 425℉ (220℃).

Prepare the dough: Drizzle a baking sheet with Olive Oil (1 splash) place the Fresh Pizza Dough (1 lb) on top. Gently press the dough out with your fingertips until it is about ½-inch (1.27cm) thick.

Make the sauce: In a blender, combine the Campari Tomato (1 cup) Garlic (1 head) and half of the Fresh Basil Leaf (1 bunch) Blend on high until smooth, then drizzle in the Olive Oil (4 Tbsp)

Season with Kosher Salt (to taste) Freshly Ground Black Pepper (to taste) and Dried Red Chili Peppers (as needed) Pour the sauce over the dough and spread across evenly.

Assemble the pizza: Sprinkle the pizza with Fresh Mozzarella Cheese Ball (1 1/3 cups) Grated Parmesan Cheese (1/2 cup) Prosciutto (4 oz) and Salami (3/4 cup)

Bake in the oven until the cheese melts completely and the crust turns golden brown, about 15 minutes. Finish the pizza with the rest of the fresh basil and Fresh Oregano (2 sprigs)

Make the crostini: Drizzle the Sourdough Bread (1 loaf) with Olive Oil (4 Tbsp) and bake in the oven until golden brown, about 10 minutes. Spread the Garlic (1 head) across the toasted bread and sprinkle with Grated Parmesan Cheese (1/2 cup)

Make the salad: In a large mixing bowl, combine the Red Onion (1) Campari Tomato (1 cup) Marinated Artichokes (1/2 cup) Brie Cheese (2 oz) and Cannellini White Kidney Beans (1 can) Season the salad with Kosher Salt (to taste) Freshly Ground Black Pepper (to taste) and Dried Red Chili Peppers (as needed) Drizzle with the oil from the marinated artichokes.

Serve