Italian prosciutto-salame pizza by Magnus Nordlander
Inspired by Jamie Oliver
To many, pizza is very Italian food. However, the pizzas we eat usually don't resemble the Italian pizzas in the slightest. Italian pizzas aren't vehicles for tons of toppings, instead, when it comes to toppings, less is more.
This is just a suggestion, feel free to experiment.
Ingredients for 4 servings
Dough
- 1 1/8 pounds of bread flour
- 1 tablespoon of salt
- 1 1/2 cups of water, lukewarm
- 3/8 ounce of active dry yeast
- 1 tablespoon of honey
- 2 tablespoons of olive oil
Sauce
- 14 1/8 ounces of canned whole tomatoes
- 1 onion, finely chopped
- 2 garlic cloves, finely sliced
- 1 tablespoon of basil, chiffonade
- 2 tablespoons of red wine vinegar
- 2 teaspoons of red pepper flakes
- salt
- black pepper, freshly ground
Topping
- 3 1/2 ounces of prosciutto, very thinly sliced
- 3 1/2 ounces of salame di milano
- 2 mozzarella di bufala balls, thickly sliced
- 2 1/2 ounces of arugula
Instructions
Pizza dough
Add the flour and the salt to a bowl. Add the water, the yeast, the honey and the olive oil to a bowl or pitcher, and allow to steep for 5 minutes. Mix in the liquids with the flour and salt.
Knead, either using a mixer (my choice) or by hand until you have a smooth springy dough.
Place the dough in floured bowl, and cover with a tea towel for an hour, while the dough rises.
After the rise, punch down the dough, cut it up, and form pizzas. You can do this using a rolling pin, but I like to use my hands, which gives the pizzas a more rustic feel, and allows you to have slightly thicker edge.
Tomato sauce
Begin by sweating the onion and garlic in a little olive oil, in a frying pan over medium-low heat. Adding a pinch of salt will help to pull moisture out. Add the red pepper flakes and canned tomatoes, and mash them with a potato masher. Allow the sauce to cook for about 10 minutes. Add the vinegar, the basil and season with salt and pepper.
Pizza
Spread the tomato sauce onto the pizzas. Add the prosciutto and the saleme, and the mozzarella.
Bake in a 435°F oven for about 15 minutes, or until golden brown and delicious. Add the arugula and serve.
Comments
Thanks! This was taken with a much nicer camera than I usually use :)
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Nice photo!