Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.
Bertucci's Copycat Recipe
1 pizza dough
1 cup packed uncooked baby arugula
4-6 slices of prosciutto
4 ounces mozzarella (preferably fresh)
1/2 cup of balsamic syrup, recipe to follow
1/2 teaspoon of crushed red pepper flakes
Preheat oven to 450 degrees.
Make the syrup: boil 1 1/2 cups balsamic vinegar and 3 tablespoons of sugar in a heavy small saucepan over medium-high heat until reduced to 1/2 cup, stirring occasionally, about 20 minutes.
Make the Pizza: Trim any tough stems from arugula and thinly slice cheese. On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into about a 9-inch round. (Do not handle more than necessary. If dough is sticky, dust it lightly with flour.) Place on pizza tray and bake 8-10 minutes, or until dough is crisp and browned. Transfer with a spatula to a cutting board.
To Serve: While dough is warm, arrange cheese on top. Scatter arugula over pizza and arrange prosciutto slices on top. Sprinkle with pepper flakes and drizzle with syrup to taste. Cut pizza into wedges and serve immediately.