Prosciutto, shallot, and fresh mozarella pizza
May 30, 2010 § 7 Comments
This is the height of pizza luxury, and in my mind it is the platonic ideal of pizza. Then again, I will probably say that about the next pizza I make. Regardless, this one is perfect for a casual get-together where you want to impress but be all, “Oh this? It’s just something I tossed together,” and you won’t even be lying! It’s probably not authentically Italian, but what it lacks in authenticity it makes up for in flavor – warm, crispy-yet-soft crust, melted mozarella, crispy prosciutto, shallots that are like onions but even better, and a hint of thyme – and dashing good looks to boot. Apparently I’ve become a food fanfic writer, and I feel no shame. That’s what this pizza does to you.
By the way, it’s worth splurging for the prosciutto and fresh mozarella, and making the dough from scratch. However, though some of the pictures show that I went to Whole Foods where I procured the prosciutto and fresh mozarella, some further reconnaissance at the local Meijer revealed that you don’t have to make an hour and a half drive to get these ingredients. You might find them lurking in the deli case at your local grocery, waiting for you to turn them into a culinary masterpiece.
By the way, we’re beginning after the dough has been prepared. For step-by-step instructions on how to make the dough, see the first half of this post or scroll down to the recipe section for a copypaste of the instructions.
Stretch out the dough (half of the recipe below and in the previous step-by-step post) on a baking sheet, and drizzle over a tablespoon or two of extra-virgin olive oil. You can also use a preheated baking pan or a pizza stone, but I’m kind of nervous around scorching hot pans so I opted out of preheating the pan. The pizza comes out amazing anyways, so nervous Nellies like me don’t need to worry about missing out. Oh, and preheat the oven to 375 degrees Fahrenheit.
Then, sprinkle over a half teaspoon of kosher salt.
Then, sprinkle over one and a half tablespoons of grated Parmesan. I will admit I didn’t grate my own Parmesan but opted for the canned stuff. Mainly because I have it around for some reason – I think my mom got a can of it, because I normally don’t buy it. It works just fine in this recipe, but of course you are more than welcome to grate the real stuff.
Now, slice up some shallots!
Thin rings work great. As you can see, shallots can come in many different colors, from pale white to a lovely creamy yellow and even pale purple.
Toss them over the pizza crust.
Sprinkle with a tablespoon of dried thyme or two tablespoons of fresh.
Grab some prosciutto and some fresh mozarella. Two slices of the former and four ounces of the latter. Sometimes fresh mozarella comes in a log shape and not little balls in water – either works on this pizza so long as it’s not the mozarella marinated in oil.
Tear over the cheese.
Tear over the prosciutto. Sprinkle over another tablespoon or so of Parmesan, of which I forgot to take a photo.
Bake in the oven for fifteen to seventeen minutes, or until prosciutto is crispy and the crust and cheese are a lovely shade of gold. Enjoy!
Adapted from Tasty Kitchen
Dough recipe makes enough for two pizzas (for step-by-step instructions on how to make the dough, see the first half of this post).
- One teaspoon active dry yeast
- One and a half cups warm water
- One teaspoon kosher salt
- Four cups all-purpose flour
- 1/3 cup of extra-virgin olive oil
1. In a bowl, mix together yeast and warm water. Let sit while putting together rest of dough ingredients.
2. In a large bowl, mix together salt and flour. Drizzle in olive oil. Pour in yeast and water mixture and stir, just until a large ball of dough forms.
3. Wrap dough in a damp tea towel or plastic wrap and place in a sealable plastic bag or a large bowl with a lid.
4. Let dough rise one to two hours in a warm spot, or refrigerate, covered as in step 3, for up to four days.
Prosciutto, shallot, and fresh mozarella pizza
Serves four as a light meal
- Half of the pizza dough, see above
- One to two tablespoons of extra-virgin olive oil
- Half teaspoon of kosher salt
- Three tablespoons or so of grated Parmesan, divided
- One tablespoon of dried thyme, or two tablespoons fresh thyme
- Three shallots, thinly sliced into rounds
- Four ounces of fresh mozarella, torn
- Two slices of prosciutto, torn
1. Preheat oven to 375 degrees Fahrenheit. Preheat baking sheet or pizza stone, if desired, though it is not necessary.
2. Remove baking sheet/baking stone from oven, if opting to preheat it. Drizzle baking sheet or pizza stone with one to two tablespoons of olive oil. Stretch out half of the dough from the recipe above, making sure to coat the pizza dough with a bit of the olive oil. Be careful when working with the preheated sheet or stone.
3. Lay stretched dough on the stone/baking sheet. Sprinkle with kosher salt and half of the grated Parmesan.
4. Slice shallots into rings and lay across dough, and then sprinkle over the thyme. Top with torn pieces of mozarella and prosciutto, and remaining Parmesan.
5. Bake pizza until cheese is melted, and prosciutto and crust are slightly browned, approximately fifteen to seventeen minutes. Serve hot.
Drummond, Ree. “Basic Pizza Crust.” Tasty Kitchen. 15 Mar. 2010. 30 May 2010 <http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/basic-pizza-crust/>.