This is a quick and easy recipe for pizza. I tend to like thin crust pizza and as a result I had to search a bit to find a recipe that was easy, thin yet substantial enough to hold some hefty ingredients and not be doughy. In my reading about pizza crust, I learned that the dough doesn't go through the rising process if you are want to achieve a nice thin crust.
|Organic Olive Oil|
I used organic olive oil produced in Italy from Agriturismo Poggio Eutrusco's organic farm near Montepulciano. This tin of oil was a gift from my friend Pamela, who I was delighted to visit in May.
A little information about our ingredients.....Prosciutto is an Italian word for ham. In English, it is almost always used for a dry cured ham. Prosciutto is made from either a pig's or a wild boar's hind leg or thigh. The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham.
The prosciutto here from the local deli doesn't even come close to comparing to the fabulous prosciutto in Italy. It is also expensive, but worth the splurge. I purchased 4 ounces for this pizza and only had a bit little left over for nibbling on later.
During several visits to Italy, I have had the pleasure of staying at Agriturismo Cretaiole where I had the opportunity to visit our host's farm and sample their prosciutto from their farm raised pigs. It is always a melt in your mouth treat!
For my pizza today, I used Prosciutto and another Italian cured meat, Capocollo. Where Proscuitto comes from the ham, Capocollo is made exclusively of meat from the shoulder or neck.
I layered on red, yellow and orange bell peppers along with caramelized onions. I topped off the pizza with fresh herbs from my garden and some freshly grated Parmesan cheese and shredded mozzarella.
|Basil, Rosemary and Oregano|
Caramelizing onions is easy to do and they are wonderful on this pizza. Start by thinly slicing 2 medium vidalia onions.
Drizzle 2 Tablespoons of Extra Virgin Olive Oil into a large non-stick skillet.
Add 1 Tablespoon brown sugar and stir over medium heat.
Now it's time to make the pizza dough.
1 .25 oz. package of active dry yeast
1/4 teaspoon granulated sugar
3/4 cup 110 degree F water
1 3/4 cups all-purpose flour
1/2 teaspoon salt
- Place a pizza or bread baking stone in the oven and preheat the oven to 500 degrees F.
- Dissolve yeast and sugar in water. Set aside for 8 minutes. At the conclusion of the 8 minutes your yeast should be happy and foamy.
- In a separate bowl, combine the flour and the salt.
- Pour the yeast mixture into the flour mixture and mix well with a wooden spoon.
- Turn the dough onto a floured board and knead until smooth, about 2 minutes.
- Working from the edges to the center, press the dough into a 12" circle. You can hold the dough up off the counter and stretch it evenly.
- Sprinkle a pizza peel liberally with corn meal.
Assembling the Pizza:
- Place the pizza dough onto the peel.
- Drizzle the surface of the dough lightly with Extra Virgin Olive Oil and spread it evenly with your hands.
- Sprinkle with 1/4 cup freshly grated Parmesan Cheese.
- Sprinkle with a combination of Italian seasonings that you like. I used Rosemary, Oregano and Basil from my garden along with some fennel seed and cracked black pepper.
- Evenly spread the caramelized onions over the crust.
- Arrange the paper thin strips of Prosciutto evenly over the onions.
- If you'd like to add additional veggies you can, for my pizza, I use a mixture of bell peppers, whatever I have on hand.
- Top it off with another 1/4 cup of freshly grated Parmesan Cheese (not that stuff that comes in a green can) and Mozzarella cheese.
|Pizza ready for the grill|
The list of instructions is long, but if you have things semi ready, you can mix up this pizza and be eating in around 30 minutes, and it is better than the Pizza chains that we all frequent.
...and that's What's Cooking at Cathy's ~ Enjoy!