Pizza with Prosciutto, Tomatoes and Mozzarella
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Cooking time: 60 minutes for menu |
Pizza with Prosciutto and Mozzarella Time: 60 minutes if you make the crust
30 minutes with purchased crust
This bares no resemblance to the standard American pizza. It uses thinly sliced, fresh tomatoes rather than the traditional sauce and fresh mozzarella instead of the usual pizza cheese. And no pepperoni! It's also much lighter. We normally eat about 2/3's of this and save the rest for lunch the next day... and we are not leaving the table stuffed. Just think: fresh bread, sliced tomatoes, basil and fresh cheese....
Making your own crust is easy and delicious - if you have the time. I use a stand mixer with a dough hook but you could also use a food processor or knead it by hand.
Crust
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. 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. Regardless of method when done kneading put dough in a medium, lightly oiled bowl. Then turn it over so there is a bit of oil on the top. Cover the bowl with cling film and put aside to rise. After dough has doubled in size, about 30 minutes, punch down. Lightly butter a pizza pan or large baking sheet. (Mine is 14 X 16 inches, 35cmX40cm). 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
1 large onion
1 tbs olive oil
1 tsp oregano
2 cloves garlic
3 - 5 tomatoes this really depends on size. I slice 3 and have 2 more waiting in case I need them
Prosciutto, 4 - 5 slices (4oz, 120gr) You could use ordinary ham or smoked chicken or turkey...
1/2 cup sliced olives any flavor, optional
1 ball fresh mozzarella, cow or 'di bufala'
1 large handful fresh basil leaves
Finely chop onion and garlic. Heat oil in medium nonstick skillet and sauté onions, garlic and oregano until tender. Remove and set aside. Slice tomatoes as thinly as you can - you should get 7 - 10 (or more) slices from each one. You want enough slices to cover the dough, touching but not overlapping. Tear or cut Prosciutto into large pieces. Slice olives. Slice mozzarella as thinly as possible then tear into chunks. Leave small basil leaves whole, tear large in half
Pizza
On just-finished crust or your purchased crust: Spread onion/garlic mixture evenly over crust. Lay tomatoes evenly over crust - they should be touching and cover the entire crust. Bake at 450F (225C) for 10 minutes. Remove from oven and add Prosciutto, olives, cheese and half of the basil leaves. Return to oven and bake an additional 7 - 10 minutes or until crust is brown and cheese bubbling. Remove from oven, add remaining basil leaves, slice and serve.
Note: Here the olives on a pizza are always black - and with pits!
Note 2: With fresh mozzarella there will be a bit of milk released as it melts so be careful when you take it out of the oven.
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Cooking Schedule:
60 minutes if you make crust, 30 if you buy one |
Cut Prosciutto |
Cooking for Two? Or more?
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