Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Cabbage and Prosciutto Pizza




Source of Recipe


Internet


List of Ingredients




Tomato Sauce:
1 28oz. can Italian-style tomatoes
2 tablespoons chopped fresh basil
2 tablespoons tomato paste
2 tablespoons freshly grated parmesan cheese
1 tablespoon minced garlic

Topping:
6 tablespoons (3/4 stick) butter
8 cups coarsely chopped green cabbage (about 1/2 large head)
6 tablespoons whipping cream
1/2 ground nutmeg
2 cups ground mozzarella cheese (about 8 ounces)
1 cup freshly grated parmesan cheese (about 3 ounces).
4 ounces cream cheese, cut into 1/2-inch pieces
4 tablespoons pine nuts
10 thin prosciutto slices

Crust:
1 cup warm water (105 degrees F to 115 degrees F)
1 envelope dry yeast
2 tablespoons olive oil
1 teaspoon salt
2 and 1/2 cups (approximately), bread flour

For sauce:
Combine all ingredients in heavy large saucepan. Break up tomatoes with back of spoon. Simmer uncovered until sauce thickens and is reduced to 1 and 3/4 cups, stirring frequently, about 35 minutes. Cool. (Can be prepared 1 day ahead. Cover and refrigerate).

For crust:
Place 1 cup warm water in large bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Add oil and salt. Using wooden spoon, mix in enough flour 1/2 cup at a time to form soft and slightly sticky dough. Turn dough out onto floured surface and knead until smooth, adding more flour if dough is too sticky, about 10 minutes.
Form dough into a ball. Oil large bowl. Place dough in bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough. Let rise again until doubled, about 1 hour.
Meanwhile, prepare topping: Melt butter in large nonstick skillet over medium heat. Add cabbage and stir to coat with butter. Cover skillet and cook until cabbage is tender, about 8 minutes. Uncover, add cream and simmer until cream is reduced to glaze, about 5 minutes. Mix in nutmeg. Season with salt and pepper. Set aside.
Preheat oven to 500 degrees. Flour two 12-inch
pizza pans or large baking sheets. Punch down dough. Divide in half. Roll out 1 dough half on floured surface to 12-inch round. Transfer to prepared pan. Repeat with second dough piece. Spread half of tomato sauce evenly over each pizza. Top each with half of mozzarella cheese, then half of parmesan cheese. Arrange half of cabbage mixture over each. Dot each with half of cream cheese. Sprinkle each with half of pine nuts.
Bake pizzas until crusts are golden and cheese melts, about 15 minutes. Remove from oven. Roll up prosciutto slices into cylinders. Arrange 5 prosciutto cylinders on each pizza. Cut pizza into wedges and serve.


Recipe