Cooking with Alison

Prosciutto Pizza

In Pasta, Rice, and Doughs on February 25, 2010 at pm

A very nice coworker of mine gave me her pizza stone.  It totally made my week  🙂  So for my first time using a pizza stone, I decided to make a “gourmet” pizza.  If you don’t have a pizza stone, see the post here for baking instructions using metal pizza pans (link here).

Note that the pizza in the picture below does not have tomatoes.  I didn’t have any at the time, but I’ve made this with tomatoes before and it was better with them.

Prosciutto Pizza Recipe

one prepared and slightly pre-baked pizza crust (link to recipe)

3 slices prosciutto, slicd thinly

1/2 cup mushroom velouté (link to recipe)

1 1/2 cups shredded mozzarella cheese

1 handful frozen spinach, drained using a cheesecloth and chopped

1 to 2 roma tomatoes, diced

1/4 cup of cornmeal

Put the pizza stone onto the rack in the centre of the oven.  Preheat oven to 475 degrees F and leave the pizza stone in the oven for 1 hour.  Note that I don’t have a wooden pizza board.  If you do, sprinkle some cornmeal on your wooden board and assemble your pizza on the board.  Then slide the pizza off of the board directly onto the preheated stone in the oven.  If you don’t have a wooden pizza boad, here’s how I did it.  On a silpat (silicone) mat or large cutting board sprinkled with some corn meal, stretch out your pizza dough.  Once your pizza stone is preheated, carefully remove it from the oven and place it on top of your stove.  Sprinkle a thin layer of cornmeal onto the stone.  Flip the pizza pie onto the centre of the stone – be very careful not to burn yourself.  Working quickly, brush your sauce onto the pizza, and sprinkle on the cheese, prosciutto, spinach and tomatoes.  Put the stone back into the oven and bake for 10 to 14 minutes until the cheese is bubbly and the crust is the desired crunchiness.  When done, I removed the pizza from the stone onto a wooden cutting board before cutting it into slices with a pizza cutter.

  1. Have you tried making pizza on parchment paper? I’ve done it a few times and it generally works. Not sure if it’s my dough or the parchment paper but the only problem is the pizza likes to shrink back after I stretch it out. The pizza ends up being a little thicker and smaller. No mess though!!

    You have collected a huge number of recipes since I last checked. Good for you!

    • Hi Hoang! Thanks so much for checking my website out again! 🙂 I’ve never used parchment paper before, so thank you for the tip!

      This recipe is like a short-cut pizza dough recipe. So here are a few tips for preventing your dough from shrinking as much:
      1. Rest the dough for longer. For example, you could rest it up to over night. If you’re resting it over night, put it in the fridge. Or you could rest it for 30 minutes to 1 hour intervals three times, punching the dough down between intervals. This will allow the gluten to relax and should also give you a chewier texture.
      2. When stretching the dough, hold it in the stretched position for a bit, as opposed to letting go right away.

      I hope that helps! I hope you’ve been well!

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