Pineapple, prosciutto and spinach pizza
I've been making more and more pizza at home lately.
After trying several dough recipes, this one takes the cake. Errr, the pie.
(I'm not sure where recipe comes from -- I got it from a friend, but the printout cites Stephen Southerland, Cooks Illustrated, Breadtopia.com and The Best Bread Ever by Charles Van Over. Just want to give credit where credit is due.)
The Pizza Dough
Makes 2 pizzas
2 cups flour
1/2 tsp instant yeast
1 tsp olive oil
1 tsp salt
1 cup water
Put flour, yeast and oil in food processor. Pulse to blend.
With food processor on, drizzle in water. Mix for 20-25 seconds. Dough will come together in ball. Place dough ball in ungreased bowl. Cover with plastic wrap and let sit for 3 hours.
After 3 hours, cut dough ball in half if making one pizza. Put the other half in the fridge for later use.
Roll out dough to desired thickness on piece of parchment paper.
And if you want to make the exact pizza in the photo, here's the rest ...
Pineapple, prosciutto and spinach pizza
Brush rolled out dough with olive oil.
Using circular motion, spread thin layer of tomato sauce almost to edges of dough.
Sprinkle grated mozzarella on top (I like to sprinkle cheese on the edges dough for a cheesy crust)
Top with torn 2-3 slices of torn-up prosciutto and 3-4 spoonfuls of crushed pineapple.
Sprinkle with dried herbs -- oregano, thyme, rosemary, etc.
Let sit while oven preheats (with pizza stone or baking stone inside) to 500 degrees.
Grab ends of parchment paper to transfer to hot pizza stone.
Bake for 8 minutes.
Slide pizza and parchment onto cooling rack.
Top with spinach leaves while hot.