We love pizza in this
house. It's easy, yummy, satisfies so many cravings all at once and there's
almost always leftovers. We normally go with the classics- pepperoni, Hawaiian
and the like. This time, I've branched out and tweaked a recipe I saw on
TV a few weeks ago. Here's the starting line-up:
I usually cheat on the
dough. I know homemade dough is awesome, and that it's even better days later
in the fridge, but I'm impatient and don't want to go through the hassle of
waiting for dough to proof, re-proof and all that. So instead, I usually go with
fresh, raw dough that's available in the bakery section of most grocery stores-
I find it all the more delicious because it's so hassle free. I
chose prosciutto crudo for this pizza over prosciutto de
parma, solely based on price. Starring alongside the cured ham are
crumbled goat cheese, shredded Italian cheese blend, grated parmesan and baby
arugula.
I usually crank my oven to 450° and let it preheat for as long as possible. As much as I make pizza, I have yet to get up the courage to start
tossing the dough. I use the hand stretched method, along with a floured
rolling pin to shape my dough. This is a sauce-less pizza, so I substitute red
sauce for a very light brushing of olive oil, garlic, salt and pepper. I
usually go for a cheese, meat, cheese approach, and this pie is no different. I
used considerably less cheese on this pie than I usually go with, using only
about 6 oz. of shredded cheese rather than the entire 12 oz. package. Then
using your hands, just gently tear apart
the prosciutto and distribute. Sprinkle with about 2 oz. of goat
cheese, a small amount of the shredded cheese and pop in the oven.
Cooking time is short-
maybe 10 minutes at the most. I use the smell method. As soon as I can smell
the dough cooking in the oven, I do my first check. Keep on eye on it from
there, but try not to open the oven if you can. (The oven in our rental is
ancient- it doesn't even have an oven light, so this is especially a pain for
me).
From here, there are only 2 more steps. Liberally top the
pizza with the baby arugula- and don't be afraid. Baby arugula isn't quite as
peppery and bitey as its adult counterpart. Then, dust with a palm full of
grated parmesan, and you're ready to chow down!
The pizza was seriously
delish, and so simple to make. Ed looked skeptical at first, but after his
first bite, the slices seemed to disappear. And I have 2 slices for each
of us today for lunch leftovers, so that's always a bonus!
Prosciutto and Goat Cheese
Pizza with Baby Arugula
1 lb. raw, fresh pizza
dough
6 oz. shredded Italian
blend cheese
4 oz. baby arugula
4
oz. prosciutto crudo
2 oz. crumbed goat
cheese
Drizzle olive oil
Garlic, to taste
Salt and pepper, to
taste
Parmesan, to taste
Preheat oven to 450°. Stretch dough to fit whatever flat edged pan you
have available. Drizzle olive oil, garlic, salt and pepper over raw dough. Add
half of the shredded Italian cheese, all of the torn prosciutto crudo
and goat cheese. Then add remainder of shredded cheese and put into the oven.
Cook at 450° for 8-10 minutes, or until cheese is melted and
dough is crunchy. Top with baby arugula and parmesan. Serve hot!
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