I have a delicious recipe to share with you today. I’ve recently discovered how easy it is to make homemade pizza. And with a few shortcuts it’s a quick and easy meal after a busy day.
With the weather cooling down but summer homegrown veggies still plentiful, now is the perfect time to turn up that oven and make a fresh, yummy pizza. And as luck would have it, the super nice people at Carapelli Olive Oil sent me some Carapelli Organic Extra Virgin Olive Oil to try out on one of their summer recipes.
I chose their Heirloom Tomato Pizza with Prosciutto and Provolone Cheese recipe but modified the ingredients to use items I had on hand.
Here’s the original recipe:
Heirloom Tomato Pizza with Prosciutto and Provolone Cheese
1 (1 pound) frozen pizza dough, thawed or fresh pizza dough*
1 tablespoon cornmeal
1-1/2 tablespoons plus 1/2 teaspoon Carapelli Organic Extra Virgin Olive Oil, divided
1/4 cup pizza sauce
1 cup shredded Provolone or mozzarella cheese
6 thin slices (2 ounces) prosciutto, torn into pieces
2 to 3 medium tomatoes, preferably a mix of colorful heirloom tomatoes
1/2 cup packed baby arugula
Heat oven to 400oF. Roll dough out on a floured surface to a 10- to 12-inch circle. Sprinkle cornmeal over center of a large baking sheet or in a 12-inch pizza pan; transfer dough to baking sheet. Brush 1-1/2 tablespoons of the oil evenly over dough. Spread pizza sauce evenly over dough to 1/2 inch from edge. Top with cheese and prosciutto. Slice tomatoes thinly; shake each slice to discard excess seeds and juices. Arrange in a single layer over cheese. Bake 20 to 22 minutes or until crust is deep golden brown and cheese is melted.
Meanwhile, place arugula in a small bowl. Drizzle remaining 1/2 teaspoon oil over arugula; toss to coat. Sprinkle over pizza just before serving. Serves 6.
2 teaspoons active dry yeast
1 cup warm water (110o to 120o F)
Pinch of sugar
2-1/2 to 3 cups unbleached all-purpose flour
1/2 teaspoon salt
2 tablespoons Carapelli Extra Virgin Olive Oil
In a small bowl, combine yeast, warm water and sugar; let stand 10 minutes. Meanwhile, in work bowl of food processor, combine 2-1/2 cups of the flour, salt and olive oil. Process until combined. With motor running, gradually pour in yeast mixture through feed tube. Process until dough is elastic and pulls away from the work bowl. If necessary, add additional flour until mixture easily pulls away from work bowl. Place dough in a medium bowl lightly brushed with additional olive oil. Brush top of dough lightly with oil; cover with a clean towel and let rise in a warm place until doubled in bulk, about 45 minutes. Punch dough down and divide in half. Cover; let rest 10 minutes before rolling dough out or freezing up to 3 months. Makes enough dough for two 10-inch pizza crusts.
Preparation time: 20 minutes
Rising and resting time: 55 minutes
Here’s my version. I used frozen pizza dough that I let defrost and rise in the refrigerator overnight. I substituted ham for the prosciutto and bell pepper for the baby arugula. Use whatever you have – that’s the best part about pizza! For even more fun, make several individual pizzas and let everyone add their own toppings.
Then get out the napkins and enjoy!
Thanks for visiting.
I link at the wonderful parties listed here and
I was provided with samples of Carapelli Olive Oil but received no monetary compensation. All opinions are 100% mine.