What could be better than a hot, crispy and gooey homemade pizza on a lovely Saturday/Sunday day? I’ve said that about a bowl of pasta though. And polenta as well. Anyways, the weekends have been created for having something super cozy and comfort. Something, you should spend a bit more your time than usual. So, pizza is quite a good choice, isn’t it?
We have had pizza already twice in this month, and hopefully we’ll continue! It could be such a good tradition, right?
Even though Toronto has a lot of good places where you can order a delicious pizza, I’ll repeat – there is still nothing better than a homemade one. I’m able to say that only for the last couple of years, though.
Living in Russia, I would buy pizza dough in the supermarkets. Worse, I used to buy frozen pizza crusts. Remarkably, all my friends and co-workers adored my pizza and always anticipated it. I am just curious what would they say if they had had a chance to eat pizza I make these days? Worship?:)
Two years ago, being already in Canada, I got a book with the sophisticated name “Pizza”. I still remember that glorious day in May (it was my Birthday) when I gave a try the recipe for the dough from this book. Needless to mention, I
screwed it up it was such a success!
Since that I’ve been using only this recipe, and I’m highly satisfied with it. The only one thing I’m playing is its thickness. My husband makes me make a crust as thinner as possible and I don’t mind. Indeed, how could I reject this demand?:)
I’ve got to mention only one thing. This recipe (both the dough and toppings) are given for 2 pizzas (approximately 10 inch each but sure that depends on a desired thickness), but I decreased the ingredients for the topping in order to make the different second one because what could be better than two pizzas with the different toppings?
This time I paired the pizza with the smoked prosciutto, olives, and cheese and topped with the peppery arugula…Mmm it was such a scrumptious combo! Would you love to know what ingredients did I choose for the second pizza? Well just stay tuned – you are going to find out that!
What’s your favorite pizza, folks – inspired me?!
- Dough (makes two 10 inch pizzas):
- 2 1/4 cup white bread flour + extra for dusting
- 1 tsp instant yeast
- 1,5 tsp salt
- 3/4 lukewarm water
- 1 tbsp olive oil + extra for kneading
- 3/4 cup prepared pizza sauce
- 200 gr. thinly sliced prosciutto, torn into large pieces
- 1/2 cup mixed olives, pitted and halved
- 250 gr, mozzarella cheese, drained and torn
- 1 tbsp extra virgin oil
- fresh arugula leaves, to garnish
- Sift the flour into a large bowl and add the salt and yeast. Mix the water and oil together and pour over the dry ingredients. Gradually combine all the ingredients to make a sticky dough.
- Flour the surface and knead the dough for about 7-10 minutes until it's smooth and elastic.
- Cover the dough with lightly oiled plastic and let rise for about an hour or until it has doubled in size.
- Divide the dough into two balls. Flatten each ball and roll them out, using a rolling pin, on the dusted surface.
- Preheat the oven to 425 degrees F (220 degrees C), Place pizza crusts on two baking sheets.
- Divide and spread the pizza sauce almost to the edges. Scatter over the prosciutto and olives and top with the mozzarella.
- Bake in the preheated oven for 12-15 minutes or until the cheese has melted and started to golden and the crusts are crisp underneath.
- Remove from the oven, drizzle with the oil, and garnish with the arugula.