Friday, July 9, 2010

Asparagus & Prosciutto Pizza

If the fact that I use prosciutto and arugula on every pizza I make has gotten old I'm sorry, but it's just how it goes in my house okay?  Now that that's out of the way, let's talk about the amazingly delicious pie we made last night; made only better by a delicious bottle of Tempranillo.

I learned from one of my favorite pizza masters, that the easiest way to make sauce is thusly:
1 can of San Marzano tomatoes
fresh basil
pinch of salt
your hands
(a pinch of red pepper flakes would be a great addition if you're feeling spicy)
- open the can and dump it into a bowl, tear up some basil, chuck in some minced garlic, add a pinch of salt and then smoosh it all together with your hands, pulverizing the whole tomatoes into puree.  Done.  This makes way more than you need for one pizza, but can be frozen.
(By the way; said pizza master might be game to teach you and your friends the basics if you ask nicely.)

As for the pizza, it's easy:
A bag of whole wheat crust from Trader Joe's, or whichever premade crust you like best; heck, make your own, whatever
lowfat mozzarella
4 or so slices of prosciutto, torn into thinner strips
5 asparagus spears, thinly sliced on the diagonal (you know, so it looks almost like almond slices); keep the pretty tops for garnish on top of the pizza
freshly grated Parmesan or Reggiano
1 large handful of arugula
(for arugula salad: salt, verjus or lemon juice, balsamic vinegar, olive oil - toss together and set aside)

Pop your pizza stone into the oven and preheat.
Roll out your dough as you do - for me this involves rolling it out on wax or parchment paper that has been floured, making it super thin, sprinkling with a generous amount of cornmeal, then placing my peel on top and flipping the whole thing over and peeling the paper off what is now the top; leaving your cornmeal ball bearings ready to slide around on the peel.  Badda bing, badda boom.
Sauce that bad boy as heavy or light as you like, and top with mozzarella.
Scatter your thinly sliced asparagus all over the joint, then lay the prosciutto on top.  If you saved your asparagus tips, here is where you can make the pretty design.  Sprinkle with a generous amount of Parmesan or Reggiano and bake away.  I like mine a little more done so the crust is a bit crisper and the prosciutto gets all crispy like bacon, oh my God my mouth is watering just typing this.
Once it's done, take it out of the oven and let it sit a few minutes or when you cut it all of your toppings will ooze off.  Top the complete sliced pie with your arugula salad and hook in.

This time around, we ended up with extra dough that we made breadsticks out of (cut into strips, brush with olive oil, sprinkle generously - REALLY generously - with Garlic Garni and top with freshly grated Parmesan or Reggiano); bake until browned and as crispy or as soft as you like 'em.  That extra sauce comes in handy here for dunking.

1 comment:

Quinn said...

So not phase 1. Cheater.