OK. I will say it: Slices of raw prosciutto laid on prime of a just-baked pizza are annoying to eat. The cured meat, although scrumptious, is not simply bitten via, so while you attempt to style it along with the pizza, you both find yourself dragging a complete slice of prosciutto into your mouth or getting strands of it caught between your entrance tooth.
That is why I at all times bake the prosciutto on my pizzas with the opposite toppings. On this one, I tear it up and scatter it on olive oil–coated dough with roasted crimson peppers and recent mozzarella. Then, after baking, I drizzle the pizza with selfmade balsamic glaze to create a salty-sweet stability of flavors. (Belief me: When you learn to make your individual glaze, you will need to apply it to all of the issues!)
The Components
I really feel like I write this in a variety of my posts, however every time a recipe solely requires a number of substances, it is best to get the highest-quality ones you’ll be able to. For instance, your balsamic glaze will style higher should you begin with actually scrumptious vinegar. And a flavorful olive oil, regionally made mozzarella, and artisanal/small-batch roasted crimson peppers will elevate the completed pizza. For those who’re not thrilled about shopping for an costly pack of prosciutto, avoid wasting cash by getting solely three or 4 skinny slices out of your cheese counter or butcher.
Roasted Crimson Pepper, Mozzarella, and Prosciutto Pizza, Step by Step
Now, on to the method:
- Make the balsamic glaze.
Simmer balsamic vinegar till it thickens and reduces by about half. Then, scrape it right into a ramekin and set it apart for later.
- Season your pizza dough with olive oil, salt, pepper, and Italian seasoning.
Roll or stretch out the dough ball. Prick it throughout with a fork (to forestall massive bubbles from forming within the oven), brush it with olive oil, and sprinkle with salt, pepper, and dried Italian herbs.
- High with prosciutto, roasted crimson peppers, and mozzarella.
Tear three or 4 skinny slices of prosciutto into small items and scatter them evenly on the dough. Subsequent, prime with sliced roasted crimson peppers and diced mozzarella.
- Bake the pizza.
Switch the topped dough to the oven and bake till the pizza is evenly browned on the underside and the cheese is charred in spots on prime.
- End and serve.
As quickly as you’re taking the pizza out of the oven, drizzle it with about half of the balsamic glaze and sprinkle with chopped recent chives or basil. Slice and luxuriate in!
FAQs
Sure! Cooked chopped bacon, Serrano ham, capicola, and even common sliced ham would all work nice.
Nope. I favor the mildness of the recent mozzarella, however should you like low-moisture mozzarella higher, use that as an alternative. (You will want 1 heaping cup of shredded cheese.)
You should utilize sliced uncooked crimson bell pepper as an alternative of jarred roasted crimson peppers, however the taste will not be as deep.
Drizzle it over cooked meats, roasted veggies, bowls of recent fruit, ice cream, desserts, and so on. I additionally prefer to serve some in a little bit bowl sprinkled with salt for dipping pizza crusts.
Searching for extra prosciutto pizzas? Listed here are a number of others to strive:
Prosciutto Pizza with Roasted Crimson Peppers, Mozzarella, and Balsamic Glaze
This white pizza sounds far more difficult than it truly is. Simply simmer some balsamic vinegar for about 7 minutes, till it will get syrupy, tear up a number of slices of prosciutto, slice roasted crimson peppers, and cube a hunk of recent mozzarella. Then assemble the pizza, bake it till the crust is good and golden, and drizzle with the balsamic glaze. Voila!
Makes: 1 (12- to 14-inch) pizza
Value: $15
Components
For the pizza
- 1 (14- to 16-ounce) ball pizza dough
- Additional-virgin olive oil
- Kosher salt
- Freshly floor black pepper
- Dried Italian herb mix (a.ok.a. Italian seasoning)
- 3 or 4 skinny slices prosciutto
- ½ to ⅔ cup thinly sliced jarred roasted crimson peppers
- 4 to six ounces recent mozzarella cheese, diced
- 1 tablespoon chopped recent chives or basil
Directions
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Preheat the oven to 500°F (if utilizing a baking sheet) or as excessive as it’ll go (if utilizing a baking stone/metal; place the stone within the prime third or place the metal within the backside third of the oven earlier than you begin preheating). Let the oven preheat for a minimum of half-hour. Then, should you’re utilizing a baking stone or metal, swap the oven to Broil on excessive.
To make the balsamic glaze
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Pour the balsamic vinegar right into a small saucepan. Carry it to a boil over excessive warmth, then scale back the warmth to medium-low and simmer for six to eight minutes, till it thickens sufficient to totally coat the again of a steel spoon. Don’t let the vinegar cook dinner too lengthy, because it thickens extra because it sits; if it will get too thick, you will not have the ability to drizzle it on the completed pizza.
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As quickly because the balsamic glaze is completed, use a rubber spatula to scrape it right into a small heatproof ramekin. You’ll have about ¼ cup.
To assemble and bake the pizza
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Stretch or roll out your dough to a 12- to 14-inch circle, then switch it to a baking sheet / pizza pan or a evenly floured pizza peel (if utilizing a baking stone/metal).
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Prick the dough throughout with a fork and brush it with a skinny coating of olive oil, ensuring you get all the way in which to the sides. Season with a giant pinch of salt, a number of grinds of pepper, and a pinch or two of Italian seasoning.
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Tear the prosciutto into smaller items and scatter them evenly throughout the dough. High with the sliced roasted crimson peppers and diced mozzarella, then season with one other massive pinch of salt and some grinds of pepper.
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Switch the pizza to the oven and bake till the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 5 to eight minutes on the baking stone/metal.
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Take the pizza out of the oven, and instantly drizzle it with about half of the balsamic glaze. (Save the remaining glaze to serve over ice cream later!) Sprinkle the chopped chives over prime, slice, and serve.
Notes
- Do not feel like making your individual balsamic glaze? Use the store-bought stuff* as an alternative.
- Need to use shredded low-moisture mozzarella as an alternative of recent? Go forward! You will want about 1 heaping cup.
*Affiliate hyperlink
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