Gourmet Prosciutto and Basil Pizza
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
- Ingredients
- 2 packets active dry yeast
- 2 Tbsps sugar
- ¼ cup olive oil (plus more for bowl and brushing)
- 2 tsps coarse salt
- 4 cups all-purpose flour
- fine Semolina (for dusting)
- 2 cups prepared Pizza Sauce
- ½ cup fresh Mozzarella (thinly sliced)
- ¼ cup fresh Basil
- 5 slices Prosciutto (sliced in half)
- olive oil (to taste)
Preparation steps
1.
Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
2.
Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
3.
Place a pizza stone under the broiler; heat for 30 minutes. Working in 4 batches, dust 1 ball dough with semolina. Using your fingertips, press dough into a 10" circle about ¼" thick, leaving a 1" crust around the edges. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about ?" thick; transfer to a semolina-dusted pizza peel.
4.
Spread sauce over dough, and distribute the cheese, basil leaves and prosciutto; drizzle with oil. Slide pizza onto stone; broil until cheese melts and crust is puffed and charred in spots, 10-14 minutes. Serve hot.
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