COOKS: Michelle and Charles Scicolone, coauthors of Pizza: Any Way You Slice It!
TOOL: Pizza Stone
RECIPE: Prosciutto, Arugula, and Mozzarella Pizza
“Nobody ever says, ‘Oh no, we don’t want pizza,’” reflects Michelle, “and homemade is so much better.” She and Charles agree that a pizza stone gives the desired crisp “pizzeria” crust they look for with their Neopolitan-Style Pizza Dough. They bake both savory and sweet pizzas, as well as bread, on their stone.
PROSCIUTTO, ARUGULA, AND MOZZARELLA PIZZA
Both the sauce and dough recipes make enough for two pizzas. If you only want to serve one, freeze half the sauce and dough.
Prep: 20 minutes Bake: 8 minutes Oven: 500 degrees
1/2 recipe Neapolitan-Style Pizza Dough
Unbleached all-purpose flour
1/2 recipe Homemade Tomato Sauce
2 oz. fresh mozzarella cheese, thinly sliced
1 cup fresh arugula, tough stems removed
3–4 very thin slices prosciutto, cut lengthwise into strips
1. Place a pizza stone on the middle rack of oven. Preheat the oven to 500°. Let stone stand in the oven for 30 minutes.
2. On a lightly floured surface, use your hands to stretch and flatten one ball of Neapolitan-Style Pizza Dough to a 12-inch circle, building up the edges slightly to create a rim. Lightly flour a pizza peel*. Place dough circle on peel. Shake peel once or twice to make sure dough does not stick. If it does, lift the dough and sprinkle the peel with more flour.
3. Spread Homemade Tomato Sauce on the dough inside the rim.** Arrange the mozzarella slices on top.
4. Slide the pizza onto the hot baking stone in the oven. Bake for 8 to 10 minutes or until edges are puffed and crust is crisp and lightly browned. Transfer pizza to a cutting board using the pizza peel. Top with arugula leaves and prosciutto. Cut into wedges to serve. Makes 1 pizza (4 servings).
*NOTE: If you do not have a pizza peel, use a large flat baking sheet.
**TIP: If desired, cut the prosciutto into thin strips and place atop pizza sauce before adding the cheese.
Per serving: 310 cal., 8 g fat (3 g sat. fat), 15 mg chol., 891 mg sodium, 47 g carbo., 2 g fiber, 11 g pro.
NEAPOLITAN-STYLE PIZZA DOUGH
Expect a tender crust with a crisp bottom.
1 tsp. active dry yeast
1 1/4 cups warm water (105 degrees –115 degrees)
2 1/2–3 cups unbleached all-purpose flour
1 cup cake flour
2 tsp. salt
Olive oil
1. Sprinkle yeast over warm water. Let stand 1 minute or until creamy-looking; stir until yeast is dissolved.
2. In a large mixing bowl combine 2 1/2 cups of the all-purpose flour, the cake flour, and salt. Add yeast mixture and stir until a dough forms. Turn dough out onto a lightly floured surface and knead until dough is smooth and elastic (8 to 10 minutes), adding in as much of the remaining all-purpose flour as needed while kneading. Shape dough into a ball.
3. Lightly coat a large bowl with olive oil. Place dough in oiled bowl, turning to oil the top of the dough. Cover and let rise in a warm place until double in size (1 to 1 1/2 hours).
4. Punch down dough; turn out onto a lightly floured surface. Divide dough in half. Cover dough balls and let stand for 1 hour. Each dough ball makes 1 crust. Use 1 dough ball to make the Prosciutto, Arugula, and Mozzarella Pizza. Makes enough for two 12-inch crusts.
MAKE-AHEAD DIRECTIONS: Prepare dough as above. On a lightly floured surface, use your hands to stretch and flatten each dough ball to a 12-inch circle, building up the edges slightly. Place 1 dough circle on a waxed-paper-lined baking sheet. Top with a sheet of waxed paper and the second dough circle. Wrap and freeze dough circles up to 1 month. To use, let dough stand, covered, at room temperature about 30 minutes to thaw.
HOMEMADE TOMATO SAUCE
This simple sauce can be frozen ahead.
Start to Finish: 25 minutes Cool: 30 minutes
1/2 28-oz. can Italian-style whole peeled tomatoes in puree
2 Tbsp. olive oil
1 clove garlic, minced
Salt and freshly ground black pepper
2 large basil leaves, torn
Drain tomatoes, reserving puree. Chop tomatoes. In a medium saucepan combine chopped tomatoes, reserved puree, olive oil, and garlic. Bring to boiling; reduce heat. Boil gently, uncovered, for 15 to 20 minutes or until thickened, stirring occasionally. Remove from heat. Sauce will thicken further as it cools. Season to taste with salt and pepper. Stir in basil. Cool before using. Use half the sauce for the Prosciutto, Arugula, and Mozzarella Pizza. Makes enough for 2 pizzas.
MAKE-AHEAD DIRECTIONS: Prepare tomato sauce as directed; cool. Place in a storage container or freezer bag; freeze for up to 1 month. Thaw before using.
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