Prosciutto Pizza
Ingredients
- For the crusts
- 20 grams 1/2 cube Yeast (fresh)
- 1 pinch sugar
- 250 grams Pastry flour
- salt
- vegetable oil (for pizza pans)
- For the toppings
- 1 Tbsp olive oil
- 3 Tbsps Tomato paste
- 50 milliliters water
- 2 shallots
- 2 tsps Italian Fresh herbs (dried)
- salt
- freshly ground peppers
- 80 grams Parmesan (planed)
- 125 grams Arugula
- 4 tsps white balsamic vinegar
- 12 thin slices Prosciutto
Preparation steps
For the crusts: Mix yeast with about 120 ml (approximately 1/2 cup) warm water in large bowl and stir until smooth. Add flour and salt and knead well until dough no longer sticks to bowl. Cover dough with kitchen towel and let rise in warm place for 45-60 minutes until dough has doubled in volume.
Preheat oven to 225°C (approximately 425°F.) Knead dough on floured surface, divide into 4 parts, roll each part into a thin round crust and place crusts on a greased pizza pans.
For the toppings: Peel and chop shallots, blend with tomato paste, water, oil and spices until smooth and spread on crusts. Bake in hot oven for about 15 minutes.
In the meantime, rinse arugula, shake dry and pluck.
Remove crusts from oven. Top each crust with arugula and Parmesan, season with salt and sprinkle lightly with balsamic vinegar. Distribute prosciutto across pizzas, lightly pepper each pizza and serve immediately.
