1 pizza shell
5 medium plum tomatoes
1 clove garlic, minced
4 oz buffalo milk mozzarella, sliced
1 oz Parmeggiano Reggiano, shredded
3 oz best quality Italian prosciutto, sliced paper thin
4 medium sprigs oregano
olive oil, salt, hot sauce to taste
corn meal for the peel
Peel the tomatoes and cut vertically into crescent-shaped strips. Tear the oregano leaves from the stems and mince half of them, reserving the rest. In a bowl, mix the tomatoes with a tablespoon or two of olive oil, the minced garlic and the minced oregano. Season to taste, bearing in mind that the prosciutto to be added later is somewhat salty.
When the pizza shell has completed the second rising (see Pizza Basics) spread the tomato mixture evenly over the surface and bake on a preheated stone in a 450º oven for about 10 minutes. Scatter the parmesan cheese over the pizza, then the mozzarella slices. Pull the ham apart into irregular pieces about 3 - 4" long and spread them over the pizza. Lower the oven temperature to 400º and bake 8 - 10 minutes more, until the crust is starting to brown and the cheese has melted.
Scatter on the remaining oregano leaves, brush the edges with a little olive oil, slice and serve immediately.