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PARMA HAM AND CHEESE PIZZA




Source of Recipe


the web


List of Ingredients




Olive oil, as needed
2¼ cups flour
1¾ teaspoons salt
1¼ teaspoons quick-rise yeast
1/3 cup purchased or homemade
pesto (see note)
6 ripe plum tomatoes, sliced
¼-inch thick
2 ounces thinly sliced prosciutto,
cut in strips
¾ cup Parmesan cheese in thin
shavings or coarsely grated (see
note)
Freshly ground black pepper
(optional)


Recipe



Adjust oven rack to lowest position. Preheat oven to 500 degrees. Lightly coat a 12-inch pizza pan with olive oil.

TO MAKE DOUGH: In a food processor container, combine 1 cup of the flour, the salt, yeast, 1 tablespoon olive oil and ¾ cup very warm water (120 degrees to 130 degrees). Pulse three times to blend. Add the remaining 1¼ cups flour; process until mixture forms a ball; process until fully kneaded, about 45 seconds longer. Place dough in a bowl coated with olive oil; turn to grease top; cover and let rest for 15 minutes.

On the pizza pan, pat and gently stretch dough into a 12-inch round. Spread 2 tablespoons of the pesto over the dough, leaving a ½-inch border. Arrange tomato slices on top. Bake until crust is golden brown, about 18 minutes. Top with prosciutto strips and Parmesan shavings. Drizzle with remaining pesto. If desired, sprinkle pizza with black pepper.

Makes one 12-inch pizza, 6 servings.

NOTE: To make pesto, in a blender container combine 1 cup loosely packed basil leaves, 5 tablespoons olive oil, 3 tablespoons grated Parmesan cheese and ½ teaspoon chopped garlic; blend until smooth. To make Parmesan shavings, pull a vegetable peeler across the surface of a wedge of the cheese.