I know, it sounds so fancy. I think I can even pronounce prosciutto now. Besides sounding fancy, I think this may be the yummiest pizza I’ve ever made! The swiss and mozzarella cheese come together to form the perfect cheese combination. Then the pear and prosciutto team up to make a killer sweet and savoury party in your mouth.
Every good pizza has to start with a good crust. Here’s a winner:
1 3/4 cup warm water
1 TBS yeast
2 TBS sugar
2 TBSP olive oil (plus extra to brush on the edge of the crust)
1 1/2 tsp table salt
4 cups flour
I just throw everything into my bread mixer, put it on the dough setting and let it take over. Of course, you can mix and knead it by hand though. I always just make the dough as I’m getting ready to make dinner, but the official recipe says this: After kneading the dough, place in a bowl that has been lightly sprayed with non-stick cooking spray, cover tightly and refrigerate overnight. Yes, this step really does make a difference. The crust I tried making the same day was good, but the overnight one was chewy and had a much better texture. Two hours before you make your pizza, take the bowl out, spray a cookie sheet with non-stick cooking spray. Divide your dough into 2-3 balls, cover lightly with plastic wrap, let rise on counter. When you’re ready to make your pizza, place your pizza stone (best choice) or rimless pizza pan into the oven and preheat to 500. Make sure you preheat your pan with the oven! Hand stretch (best method) or roll out your dough onto a piece of parchment paper. Top with sauce, cheese and toppings. Brush the crust with olive oil. You can also lightly sprinkle the crust with things like parmesan cheese and garlic salt if you think it would compliment your chosen toppings. When your pizza is ready to bake, carefully pull the hot stone or pan out of the oven, slide the parchment paper with the pizza onto the pan. Return to the oven and bake for 10 minutes or until the crust is golden brown.
For the Pizza:
6 cloves garlic
1/2 tablespoon olive oil
2 ripe pears, halved and cored
1 tablespoon olive oil
all-purpose flour for dusting
1 unbaked pizza crust
1 tablespoon cornmeal for dusting
6 ounces shredded Swiss cheese
5 thin slices prosciutto*, cut into halves
1 (6 ounce) package fresh mozzarella, cut into small cubes
salt and ground black pepper to taste
1/2 tablespoon olive oil
*For those that are first time prosciutto users be warned that it may look raw. You do not need to precook it before putting it on the pizza though. It will be thoroughly cooked by the time the pizza is done baking.
Preheat oven to 375 degrees F (190 degrees C). Place the garlic in a small square of aluminum foil. Drizzle 1/2 tablespoon of olive oil over the garlic. Wrap foil around garlic to seal. Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork. Place the pears in a bowl with 1 tablespoon olive oil; toss to coat. Arrange pear slices on a baking sheet. Bake in hot oven until soft, 10 to 15 minutes. Raise oven temperature to 500 degrees F (200 degrees C). Preheat a pizza stone or baking sheet in the oven. Lightly dust a flat surface with flour. Roll the prepared pizza crust dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough; top with the Swiss cheese. Arrange the pears, prosciutto, and mozzarella cheese onto the pizza. Season with salt and pepper. Brush the edges of the crust with the 1/2 tablespoon olive oil. Bake in preheated oven until the cheese is melted and crust is golden brown, about 10 minutes.
*Source: Crust- Jessica Brown, Pizza- http://www.allrecipes.com