Two Fabulous Pizza Recipes
Pizza Margherita
Prosciutto/Cream Fraiche/Caramelized Onions
Pizza Margherita
Ingredients
-1 12-inch round of pizza dough, stretched (see recipe)
-1/4 cup marinara sauce
-1/8 cup extra-virgin olive oil
-1 teaspoon fresh herbs
-1 clove crushed garlic
-2¾ounces fresh mozzarella
-5 to 6 fresh basil leaves, roughly torn
Method
Place olive oil, garlic and fresh herbs in a small bowl and set aside
Once your dough is shaped and on your peel or a parchment lined baking sheet, lightly brush the dough with the infused olive oil
Put the sauce in the center of the dough and use the back of a spoon to spread it evenly across the surface, stopping approximately ½ inch from the edges.
Break the cheese into large pieces and place these gently on the sauce.
Bake until the crust is golden brown and the cheese is bubbling, approximately 15-20 (maybe less depending on your oven)
Sprinkle the fresh basil leaves over the pizza, cut and serve
Prosciutto with Creme Fraiche and Caramelized Onions
Ingredients
-1 12-inch round of pizza dough, stretched (see recipe)
-1/8 extra-virgin olive oil plus 6 tablespoons
-1 teaspoon fresh herbs
-1 clove crushed garlic1 sweet onion thinly sliced
-1cup assorted wild mushrooms
-prosciutto
-1/4 cup creme fraiche
1 cup grated gruyere
Method
Place olive oil, garlic and fresh herbs in a small bowl and set aside
Once your dough is shaped and on your peel or a parchment lined baking sheet, lightly brush the dough with the infused olive oil
In the mean time, over very low heat gently caramelize the onions in the 3 tablespoons of olive oil. This should take about 30 minutes, stirring often until they are lightly golden.
In a separate pan, over low heat, sauté the mushrooms in 3 tablespoons olive oil until there is no moisture and they are slightly crispy
Gently spread the creme fraiche over the dough. Add the onions and mushrooms, the prosciutto, then the gruyere.
Bake in a 450 degree oven for about 25 minutes. Watch closely as over temps tend to vary.