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OK. I’ll say it: Slices of raw prosciutto laid on high of a just-baked pizza are annoying to eat. The cured meat, although scrumptious, is not simply bitten by way of, so whenever 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 enamel.
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 purple peppers and recent mozzarella. Then, after baking, I drizzle the pizza with home made balsamic glaze to create a salty-sweet stability of flavors. (Belief me: When you discover ways to make your individual glaze, you may need to apply it to all of the issues!)
The Substances
I really feel like I write this in a variety of my posts, however each time a recipe solely requires just a few components, it is best to get the highest-quality ones you possibly can. For instance, your balsamic glaze will style higher if you happen to begin with actually scrumptious vinegar. And a flavorful olive oil, domestically made mozzarella, and artisanal/small-batch roasted purple peppers will elevate the completed pizza. In case you’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 stop huge bubbles from forming within the oven), brush it with olive oil, and sprinkle with salt, pepper, and dried Italian herbs.
- Prime with prosciutto, roasted purple peppers, and mozzarella.
Tear three or 4 skinny slices of prosciutto into small items and scatter them evenly on the dough. Subsequent, high with sliced roasted purple 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 high.
- 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 revel in!
FAQs
Sure! Cooked chopped bacon, Serrano ham, capicola, and even common sliced ham would all work nice.
Nope. I choose the mildness of the recent mozzarella, however if you happen to like low-moisture mozzarella higher, use that as a substitute. (You may want 1 heaping cup of shredded cheese.)
You should use sliced uncooked purple bell pepper as a substitute of jarred roasted purple peppers, however the taste will not be as deep.
Drizzle it over cooked meats, roasted veggies, bowls of recent fruit, ice cream, truffles, and so on. I additionally wish to serve some in a bit bowl sprinkled with salt for dipping pizza crusts.
In search of extra prosciutto pizzas? Listed here are just a few others to strive:
Prosciutto Pizza with Roasted Crimson Peppers, Mozzarella, and Balsamic Glaze
This white pizza sounds far more sophisticated than it truly is. Simply simmer some balsamic vinegar for about 7 minutes, till it will get syrupy, tear up just a few slices of prosciutto, slice roasted purple peppers, and cube a hunk of recent mozzarella. Then assemble the pizza, bake it till the crust is sweet and golden, and drizzle with the balsamic glaze. Voila!
Makes: 1 (12- to 14-inch) pizza
Value: $15
Substances
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.okay.a. Italian seasoning)
- 3 or 4 skinny slices prosciutto
- ½ to ⅔ cup thinly sliced jarred roasted purple 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’s going to go (if utilizing a baking stone/metal; place the stone within the high third or place the metal within the backside third of the oven earlier than you begin preheating). Let the oven preheat for at the very least half-hour. Then, if you happen to’re utilizing a baking stone or metal, change the oven to Broil on excessive.
To make the balsamic glaze
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Pour the balsamic vinegar right into a small saucepan. Deliver 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 completely 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 calmly 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 best way to the perimeters. Season with an enormous pinch of salt, just a few 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. Prime with the sliced roasted purple peppers and diced mozzarella, then season with one other huge 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 high, slice, and serve.
Notes
- Do not feel like making your individual balsamic glaze? Use the store-bought stuff* as a substitute.
- Need to use shredded low-moisture mozzarella as a substitute of recent? Go forward! You may want about 1 heaping cup.
*Affiliate hyperlink
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