White Pizza With Prosciutto And Dates Recipes

WHITE PIZZA WITH PROSCIUTTO AND DATES

Steps:

• Preheat the oven to 500 degrees F. Place the pizza stone on the top rack of the oven. Slice the dates into 1/4" pieces. Set aside. Slice the prosciutto into 1/4" ribbons. Set aside. Slice the radicchio into 1/4" pieces. Set aside. Pull the leaves from the bunch of basil, slice, and add to the radicchio. Toss gently to combine.
• If using store-bought pizza dough (For directions on making Chef Dan Kluger's pizza dough, see below.): Remove the pizza dough from the refrigerator and let it sit at room temperature for 2 hours to soften and temper. Gently stretch and pull the pizza dough on your fingertips into a 12 to 14" circle. Dust the pizza peel with a pinch of flour, and lay the dough on the peel.For the pizza dough (yields 6, 12" pizzas): In the bowl of a stand mixer, mix yeast, olive oil, salt, sugar, and water until combined. Add flour and using a dough hook attachment, mix until the dough comes together. Take dough out of the mixer and place in a container that has been greased with olive oil and cover tightly with plastic wrap. Leave at room temperature for at least 12 hours. Remove the dough from the container and separate into 7-ounce portions. Lightly fold and roll into loose balls. Place in floured containers, cover, and refrigerate until ready to use.
• Dollop the ricotta cheese onto the prepared pizza dough. Sprinkle the fontina and parmesan cheeses over the ricotta. Scatter the dates over the cheese. Finish with a pinch of dried oregano. Slide the pizza onto the preheated pizza stone, and bake until pizza crust is crispy and golden on the bottom, rotating halfway through, about 5 to 7 minutes of total baking time, depending on the heat of your oven.
• Using the peel, remove the pizza from the oven and let cool on a cutting board. Top with prosciutto and chili flakes. Dress the radicchio/basil mixture with balsamic vinegar and olive oil. Scatter over the pizza, slice, and serve immediately.

WHITE PIZZA WITH PROSCIUTTO AND FIG

Steps:

• Position an oven rack on the second highest position, put a pizza stone on it and preheat the oven for 1 hour to as high as your oven goes, usually 500 to 550 degrees F.
• Divide the pizza dough into 2 pieces. On a floured surface, gently roll out each piece of dough into a 10- to 12-inch circle. Transfer one piece of dough to a floured pizza peel or the back of a baking sheet. Ladle about 1/4 cup of the Alfredo sauce on the pizza, leaving a 1/4-inch border. Top with half the mozzarella. Transfer to the pizza stone and bake until golden and bubbly, rotating halfway through, about 10 minutes. Remove from the oven and top with half the prosciutto slices. Next, scatter with half of the figs. Bake for another 2 to 3 minutes. Repeat with the remaining dough and pizza toppings.
• Meanwhile, whisk together the balsamic, olive oil and crushed red pepper with some salt and pepper in a medium bowl. Toss with the arugula.
• Top the warm pizzas with the dressed arugula, slice and serve immediately.

PROSCIUTTO WHITE PIZZA

Steps:

• Preheat the oven to 500 degrees F with a baking stone on the bottom rack. Invert a baking sheet and top with a sheet of parchment paper.
• Melt the butter in a small saucepan over medium heat. Stir in the flour to make a smooth paste and cook 1 to 2 minutes to remove the raw flour taste. Whisk in the beer and bring to a simmer to thicken. Whisk in the cream. Simmer the sauce until smooth and thick, about 4 minutes. Whisk in the cayenne and nutmeg and season with salt. Transfer to a bowl and let cool, about 10 minutes.
• Lightly oil your hands and the countertop with oil. Press and stretch the dough ball into a thin round, 10 to 11 inches in diameter. Transfer to the parchment-lined-baking sheet and press back into shape if it has shifted. Spread the cream sauce on the crust (you will have some left over) almost to the edges. Sprinkle with the mozzarella, Jarlsberg and Parmesan. Scatter the prosciutto over top.
• Slide the pizza, still on the parchment, onto the baking stone. Bake until the cheese is browned and bubbly and the crust is browned and crisp on the bottom, 7 to 8 minutes.
• Top the pizza with the arugula, a pinch of salt and drizzle with oil. Cut into slices and serve.

PEAR AND PROSCIUTTO PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place the garlic in a small square of aluminum foil. Drizzle 1/2 tablespoon of olive oil over the garlic. Wrap foil around garlic to seal.
• Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
• Place the pears in a bowl with 1 tablespoon olive oil; toss to coat. Arrange pear slices on a baking sheet.
• Bake in hot oven until soft, 10 to 15 minutes.
• Raise oven temperature to 400 degrees F (200 degrees C). Preheat a pizza stone or baking sheet in the oven.
• Lightly dust a flat surface with flour. Roll the prepared pizza crust dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough; top with the Swiss cheese. Arrange the pears, prosciutto, and mozzarella cheese onto the pizza. Season with salt and pepper. Brush the edges of the crust with the 1/2 tablespoon olive oil.
• Bake in preheated oven until the cheese is melted and crust is golden brown, 15 to 20 minutes.

MENA'S PROSCIUTTO AND BASIL PIZZA

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Place prosciutto in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Set aside.
• Lightly oil a pizza pan, baking sheet, or baking stone. Press pizza dough out onto the pan, spreading to the edges, but avoiding pulling the dough apart.
• Combine tomato paste, water, oregano, sugar, and salt in a small bowl. Spread an even layer over the dough. Reserve remaining mixture for use on another pizza. Sprinkle minced garlic over the sauce. Sprinkle 1/2 of the mozzarella on top, then the fried prosciutto, then the rest of the mozzarella cheese. Sprinkle sliced basil leaves over pizza.
• Bake in the preheated oven until cheese and crust are lightly browned, 8 to 10 minutes. Let pizza cool for 3 to 4 minutes, slice, and serve.

GORGONZOLA FLATBREADS WITH PROSCIUTTO AND DATES

Steps:

• Preheat oven to 450?. Lightly brush a large rimless baking sheet with oil. (Alternatively, use a rimmed baking sheet turned upside down.)
• Divide dough in half. On a lightly floured work surface, roll and stretch dough to two 16-by-4-inch ovals (or as large as will fit on your baking sheet); transfer to prepared baking sheet. Dividing evenly, brush top of dough with 1 tablespoon oil.
• Sprinkle dough with Gorgonzola, Fontina, and dates; season with pepper. Bake until crust of flatbreads is golden, 15 to 17 minutes.
• Transfer flatbreads to a cutting board. Drape prosciutto on top of flatbreads, and cut crosswise into small triangles. Serve immediately.