Tuesday, February 9, 2010
Over the years Peter has perfected homemade pizza making. On occasion he used to make the dough, but that's a hassle, especially when we can get beautiful dough from Sunflower Market here in Denver. They sell both regular and whole wheat dough balls for on $2.99.
We have a couple of favorites ways to top them. Above is a combination of Roma tomatoes, proscuitto, baby arugula and fontina cheese.
We've always had a pizza stone. Start by putting on an oven rack at the lowest position and preheat for an hour at 450 degrees.
We have used parmesan on pizzas. This time we used fontina.
Oh - the pizza stuck a little bit to the peel when it went in the oven. Did not affect the taste at all, but it points up the importance of the "grease" effect of the corn meal.
1 pizza dough ball
c. 14 oz. Roma tomatoes
salt and pepper to taste
2 oz. thinly sliced prosciutto
2 cups baby arugula
1 cup (more or less) of your favorite cheese, grated
Let the dough come to room temperature.
Liberally sprinkle a pizza paddle with corn meal and roll the dough out fairly thinly into 14" circle. (Doesn't have to be perfect.)
Slice c. 14 oz Roma tomatoes thinly (1/4") and put them on paper towels so that some of the moisture is absorbed and sprinkle them with salt. Let them sit for 1/2 hour.
Brush the top of the pizza with garlic/olive oil. Top it with the Roma rounds. Sprinkle salt and pepper
Bake for 11 minutes. Lay the prosciutto slices on the pizza and top with cheese. Bake 4 more minutes.
Toss the arugula with some olive oil. Scatter the arugula leaves on the pizza. Bake 1 more minute.
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