Sunday, 26 February 2012

Pizza with Prosciutto Crudo, Rucola and Parmigiano

The dish of happiness with a fancy twist.

Pizza with Prosciutto Crudo, Rucola and Parmigiano

Ingredients for 2 large pizzas:

Ingredients for the dough:
500 gr of all-purpose flour
50 gr yeast
warm water
3 tbsp of extra virgin olive oil
1/2 tsp of salt
1/2 tsp of sugar

Ingredients for the topping:
1/2 can of tomato puree (200 gr)
2 mozzarella cheese (2x125 gr), cut in small pieces
150 gr of prosciutto crudo
100 gr of Parmigiano Reggiano cheese
a bunch of rocket salad
a pinch of salt
2 tbsp of extra virgin olive oil

How to prepare:
First prepare the pizza dough. In a cup melt the yeast in 250ml of warm water. On a worktop, make a well in the flour and add the melted yeast, the extra virgin olive oil, the salt and the sugar.

Start to knead. If the dough is too dry little by little add some more warm water and continue to knead. Knead until the dough is smooth. The consistency should be slightly softer than that of bread dough. 

Then put the dough in a bowl previously dusted with some flour, cover with a wet cloth and set the bowl in a warm and not too dry place.

Let the dough rise for 1 hour.

Preheat the oven at 180° C degrees and humidify putting in it an oven dish half full of water.

Grease your worktop with some oil. Transfer the pizza dough from the bowl on the worktop. Split the dough in two balls. With a rolling pin roll out the first dough ball in the size of the tin you will use for backing it. The dough should be around 1 cm thick. Grease the thin with some oil and set the pizza on it.

Spread the pizza with the tomato puree mixed with 2 tbsp of extra virgin olive oil. Sprinkle with a pinch of salt and the mozzarella cheese. Proceed in the same way with the second dough ball.

Put the pizzas in the oven. After 10 mins, take the bowl with water out of the oven. Bake the pizza for 10 more mins. When the time is over, lift one border of the pizza with a scoop and check if it is baked. The pizza dough should be lightly golden on the bottom, and on the top the mozzarella should be melted. If needed bake a few more minutes.

When the pizza is backed take it out from the oven and let it cool for a couple of minutes. Then garnish with prosciutto crudo, rocket salad and Parmigiano in flakes. Cut in slices and serve immediately.

Pizza is good also cold, but warm is better. If you prepare it in advance do not garnish until the last moment. Before serving just put it in the preheated oven for a few minutes, then garnish and serve.

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