Friday's in the test kitchen remind me of being a kid at the playground. No rules or expectations, just play! Typically, we host our pizza classes on Thursday evenings, which means we have plenty of "leftover" ingredients for Friday. Fresh Chef Craig and I pull out some pizza dough, peak at what's left in the fridge and create the menu for the afternoon. This week we were lucky, there was a small package of San Danielle Prosciutto just waiting to be used. Score. If you haven't already tried prosciutto on pizza, stop reading this right now and head to the market. Seriously. Prosciutto is a dry-cured ham, thinly sliced and generally, served raw. The saltiness of the prosciutto is perfect when paired with a little something sweet on top of the pizza, like fig jam. Add to this, the bite of Gorgonzola and a balsamic reduction-PERFECTION!
Want more good news? Prosciutto is very versatile and works well with many flavor profiles. Try pitting peppery arugula against the salty prosciutto, sweet caramelized onions and some rest mozzarella- TO DIE FOR! My kitchen and my Baking Steel are my playground today -leftovers rule! Put your leftovers to the test and create something simple and amazing.
1 no knead pizza dough
3 oz fresh mozzarella
1/2 thinly sliced white onion
3 oz fresh prosciutto
S & P
1. Pre-heat your oven at 500 F with your Baking Steel on the top rack.
2. Stretch your pizza dough into a 12 inch circle. Switch oven to broil.
3. Place your dough onto your lubricated pizza peel, top olive oil s & p. Distribute fresh mozzarella and onions throughout top of pizza.
4. Launch your pizza onto your Baking Steel and cook on broil for 90 seconds. Open oven and give your pizza a 180 spin. Continue to bake for 60 seconds or until desired doneness. Remove and gently place the prosciutto across the top.
5. Snap a photo for Instagram, slice and serve...