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Menu Plan for Fall I: Week 1, Sunday

Pizza Margherita

Cooking time:  70 minutes for menu       Cooking schedule: see below for instructions

           Typically, a Margherita only has tomato sauce, mozzarella and basil... And 4 olives.  I have added Prosciutto, onions, garlic, oregano and Parmesan. I make this at least once in the fall, when I have lots of garden ripe tomatoes and fresh basil.  Traditionally, the olives should be whole, black, with pits... I use pitted.

Pizza Margherita with Prosciutto

Total time: 1 hour 10 minutes, if you make the crust from scratch,
                               35 minutes if you buy the crust
   
     This is not a typical American pizza.  It has fresh, garden-ripe tomatoes rather than sauce and fresh mozzarella rather than packaged, shredded.  The crust is easy to make, especially if you have a stand-mixer with a dough hook.  If you don't make it from scratch buy a good pizza crust at the store.
 

Pizza Margherita with Prosciutto  Ingredients:

 Instructions:

Cooking Schedule: 70 minutes if you make crust, 35 if you buy one
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
large bowl, mixer, rolling pin, for crust, skillet,
baking sheet

If making crust:
Put yeast and sugar in warm water to proof
Add salt, flour and oil, finish making dough
Put dough aside to rise
Either way:
Turn on oven 450F (225C)
Finely chop onion, garlic
Start to sauté onion, garlic
Add oregano to onion and garlic
Thinly slice tomatoes

Thinly slice mozzarella
Cut Prosciutto
Slice olives
Turn onions off
      Stand around a bit waiting for dough
Butter baking sheet
Punch down dough, roll out
Put dough on baking sheet and pat/stretch to fit
Spread onions over dough/crust
Lay tomatoes on dough/crust
Bake
Remove pizza
Add Prosciutto, cheese, olives, basil
Bake some more
Remove pizza, add rest of basil, slice
Serve all, eat