Pizza Vesuvius con Jamón
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Cooking time: 35 minutes for menu
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I normally make pizza in late summer and fall and use sliced, garden fresh tomatoes. But one can only go so long without pizza. For the spring pizzas I use tomato sauce and dried herbs... Different, but equally good. If you don't want to make the crust, pick up one that is ready-made, either in the bakery or (in my store anyway) next to the fresh pasta.
Pizza Vesuvius con Jamón Time: 60 minutes if you make the crust
35 minutes with purchased crust
I'll admit, the first time I encountered 'Pizza Vesuvius' I was curious. Egg on pizza? Weird! Now it's my first choice. It's great! Really! 'Vesuvius' (I assume) comes from the fact the egg yolk is soft and 'erupts' when you cut into it. You can leave the eggs off easily enough if you prefer....
Crust It's easy if you have the time
2/3 cup warm water, 105 - 115F, hotter will kill the yeast
1 pkg (2 tsp) active dry yeast
1/2 tsp sugar - you need this to 'feed' the yeast
1/2 tsp salt - you need this to 'control' the yeast
1 tbs olive oil
2 cups flour
Dissolve yeast and sugar in warm water and let sit a few minutes to 'proof' - start to look foamy to prove that the yeast is still alive.
If you have a mixer with a dough hook put the yeast and all remaining ingredients in mixer bowl. Blend with dough hook attachment until well mixed then kneed for an additional 3 minutes. Put in a warm place to rise.
If making by hand put yeast in large bowl along with all of the rest of the ingredients minus 1/2 cup flour. Stir to combine. Put remaining flour on work surface, add dough and kneed until smooth and elastic - about 10 minutes. As remaining flour is incorporated dough will become less sticky. Put in warm place to rise.
After dough has doubled in size, about 30 minutes, punch down. Lightly butter a pizza pan or large baking sheet. Roll dough out with a rolling pin as best you can. Then put on pan and stretch it to fit, patting it out with your fingers. If it keeps springing back wait a few minutes - or accept that your pizza will be slightly smaller than anticipated. Try not to put any holes in the crust. You are now ready to assemble the pizza.
Topping prepare while dough is rising
1 onion
1 clove garlic
1 tbs olive oil
1 tsp oregano
1 tsp basil
8oz (250ml) tomato sauce (or pizza sauce)
4oz (160gr) thinly sliced Prosciutto
1/2 cup olives, dry-cured Greek black or green
2 eggs
3/4 cup (3oz (90gr) shredded cheese, Mozzarella
1/2 cup (2oz, 60gr) freshly grated Parmesan
Finely chop onion and garlic. Heat oil in medium nonstick skillet and sauté onions, garlic until tender. Add tomato sauce and herbs, remove from heat and set aside. Slice Prosciutto into strips. Pit olives if needed, cut in half. Crack eggs and put each egg into a separate small container.
Pizza
On just-finished crust or your purchased crust: Spread tomato sauce mixture evenly over crust. Spread the Prosciutto and olives evenly over the sauce. Sprinkle with shredded cheese. Bake at 450F (225C) for 12 minutes. Remove from oven. Sprinkle with Parmesan. Pour one egg in the center of each half of the pizza. (I do mine bit off-center - opposite corners) Bake an additional 7 - 10 minutes or until crust is golden and egg whites are just set. Yolks will cook faster than expected in the hot oven. Watch carefully the last few minutes so as not to over bake. Remove from oven, cut in half (egg in center of each half) and serve.
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Cooking Schedule:
60 minutes for homemade crust, 35 for purchased |
Roll/pat out dough |
Cooking for Two? Or more?
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