Pizza Vesuvius con Jamón
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Cooking time: 60 minutes for homemade crust |
I love making pizza in the fall when I can still get decent tomatoes and fresh basil from my garden. I don't make a thin crust like we get here and I don't load them with cheese and pepperoni like I used to. My pizzas are lighter, healthier and full of fresh, seasonal flavors. This is quite filling so no dessert this week ;-)
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
3 - 4 garden ripened tomatoes
1/2 green bell pepper
3 - 4 oz thinly sliced baked ham I just buy a good 'sandwich' ham
handful fresh basil leaves
2 eggs
1/2 cup shredded cheese I am using Emmenthal
1/2 cup freshly grated Parmesan
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, less than 1/8" (.3cm) - you should get 7 - 9 slices from each one. Slice pepper in half then into thin strips. Slice ham into strips. Tear large basil leaves in half. Crack eggs and put each egg into a separate small container.
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 but not overlapping. Spread the peppers over the tomatoes, then the ham, and half of the basil. 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 and sprinkle with the rest of the basil. 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 |
Wait for dough to finish rising |
Cooking for Two? Or more?
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