INGREDIENTS:12 oz fresh roma tomatoes, chopped to taste Kosher salt ¼ cup olive oil, divided 1 Tbsp. fresh oregano, chopped 20 oz. pizza dough 12 oz. cheese blend (40% fresh mozzarella, 40% mozzarella di bufala, 10% Italian provolone, 5% pecorino romano, 5% Parmigiano-Reggiano) 7 oz. prosciutto, julienne 1 ½ mangoes, sliced ¼ oz. fresh basil, chiffonadeDIRECTIONS:1. Combine tomatoes, salt, half of the olive oil and oregano. 2. Roll out dough onto a 16 inch pizza pan. 3. Top dough with tomato ...
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