Ingredients
- 1 Teaspoon caraway seed
- 1 Count 1 ball of Pizza Dough, shaped and waiting on a floured work surface (see recipe below)
- 1 Ounce pecorino fresco, cut into 1/2-inch cubes and slightly flattened by pressing between thumb and index finger
- 0.33 Cup finely grated Gruyère cheese
- 1.75 Ounce fresh mozzarella, pulled into shreds
- 2 Count pinches of freshly ground black pepper
- 0 7 to 10 thin slices prosciutto
- 1.5 Cup water
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