Remember when we went to Vegas and ate that delicious pizza and said that we would DEFINITELY be making it when we got back home? If not, here’s a shot of it:
And the description of this pizza (the il Mangino) from the Slice of Vegas menu: fresh pizza sauce, mozzarella cheese, and ricotta cheese topped with roasted red onions, prosciutto and arugula salad tossed in fresh lemon and olive oil, topped with Parmigiano Reggiano. Um, yum. Thanks to that very helpful information, making this at home was easy peasy!
Ours looks a little different for two main reasons: 1. it’s a whole wheat crust so it’s not quite as puffy & 2. it’s a rectangle. Yeah, those were the only two differences we really noticed. Granted, it was a couple of weeks after we ate the original one in Vegas that we first tried it at home, but we both think it’s pretty spot on. I mean, it helps when they give you such a detailed description of the meal right in the menu. 😉
il Mangino Remake
-For the sauce we used our favorite sauce recipe which you can find here.
-Toppings were literally taken directly from their menu description. So for 1 pizza we used:
8 oz fresh mozzarella, thinly sliced
1/4 cup ricotta cheese
2 oz Parmigiano Reggiano, shaved
3 oz prosciutto
1 small red onion, roasted (we used Martha Stewart’s method of roasting)
1 cup arugula a.k.a. rocket (if you remember our post from Italy)
1/4 cup olive oil
salt & pepper
Top pizza dough with pizza sauce and then sliced fresh mozzarella. Using a teaspoon scoop small amounts of ricotta cheese onto the pizza and place randomly. Top with prosciutto and roasted red onion. Sprinkle with Parmigiano Reggiano.
Then pop in the oven and bake for the amount of time called for on your crust recipe (15 minutes for ours). After it bakes, move pizza pan up to the top rack and put on broil for one minute.
While pizza bakes, squeeze lemon into bowl. Mix lemon juice with olive oil then add salt and pepper. Then add arugula to lemon mixture and toss.
When pizza comes out of the oven top with arugula salad and then serve.
You guys, so so good. We’ve made it three times since we got back to Vegas and it has been absolutely delicious every single time! 🙂