Chef Mathieu Palombino rolls out pizza dough and drizzles it with olive oil and pecorino cheese. He makes a slit in the center of the dough to keep it from rising too much and bakes it. He takes it out, plates it and drapes thin slices of prosciutto di Parma on it, causing some of the fat to melt. He sprinkles more pecorino on the pizza, drizzles it with olive oil and tops it with fresh oregano leaves.
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