Pizza Margherita with Bayonne Ham
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Cooking time: 35 - 60 minutes for menu |
Pizza Margherita with Bayonne Ham This is not a typical American pizza. It is rather light (in comparison) and does not have "extra cheese", etc. . Try to resist the urge to load it up with other stuff - at least the first time. I have already added ham, onions, garlic, oregano and Parmesan to the original. Time: 60 - 70 minutes, if you make the crust from scratch,
35 minutes if you buy the crust
Pizza Crust
2/3 cup warm water, 105 - 115F, hotter will kill the yeast
1 pkg (2 tsp) active dry yeast fast acting if you can get it
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 flower. 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.
Pizza Topping
1 onion
1 tbs olive oil
1 tsp oregano
2 cloves garlic
4 - 6 tomatoes
4 - 5 slices Prosciutto or other dry cured ham - for me it's Bayonne
large handful of fresh basil leaves
1/2 - 3/4 cup shredded white cheese here we have Emmenthal
1/4 cup Parmesan, it's time for me to buy a hunk of Parmesan for the larder..or use the stuff in the can
Finely chop onions and garlic and sauté in olive oil until tender. Add oregano and mix well. Slice tomatoes as thin as you can - you should get 5 - 8 slices from each one, depending on how big they are. If I have big, beefsteak tomatoes I'll only use 3 tomatoes. Cut ham into 1 inch strips. Tear large basil leaves. Grate Parmesan.
Pizza
On just-finished crust or your purchased crust: Spread onion/garlic mixture evenly over crust. Lay thinly sliced 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 ham, basil leaves and cheeses. Return to oven and bake an additional 10 - 15 minutes or until crust is brown and cheese bubbling. Remove from oven, slice and serve.
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Cooking Schedule: 35 minutes 60 if making |
Grate cheeses if needed |
Cooking for Two? Or more?
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