There are days when I’m in the kitchen when stuff just flows effortlessly. This was one of those days. My pizza dough came out perfect, the cookies I made were fat ‘n puffy (so love that), somehow the dish fairy visited me and all the dishes were done (BONUS) and just stuff was going ‘right’.
I went to make my pizza sauce. Did ya ever have pizza sauce that was ‘burnt’ in flavor? No? Good! It’s butt nasty! Think of licking the inside of a tin can that was coated in a layer of burn ash. Yeah, THAT’s what it tasted like. Pretty yummy, huh? LOL Now to make matters worse I was COMPLETELY out of stuff to make another batch so I had to think quick on my feet as there was no way I was letting this gorgeous pizza dough go to waste.
What you see below came straight out of my having a slight panic attack of OH CRAP! What am I going to do now??? Folks, I just may burn my sauce on purpose next time if this is what comes of this! This pizza seriously was one of the BEST pizzas I’ve ever had.. .I mean EVER! The only thing I would change is add arugula to it after it came out. To me this was true perfection! Totally Fancy Schmancy pizza that you would easily pay over $20 for… easily!
This pizza was BEYOND amazing. We literally had to force ourselves away from the table just to save some for later (and when I say later I mean literally an hour). I strongly suggest that when you make this pizza you make 2. TRUST ME ON THIS! Well okay if you’re making it just for yourself, 1 16″ will suffice (oink..LOL) but if you add in another person… oh no, make 2! You will thank me later! lol
Just look at those juicy tomatoes covered in herbs, the onions just slightly crisped around the edges, how the cheese is all gooey with traces of crispness and the prosciutto! Oh Good LORD the prosciutto!
I mean seriously, don’t you just want to dive into that? The crust is all bubbly and chewy. That cheese blend melts up amazing so when you bite in, you get those cheesy strings slapping you back in the face. The herbed oil drips on your chin.. and you don’t give a damn either! All you care about it eating this as fast as you can and as much as you can!
- 4-5 large roma tomatoes, sliced into 1/4” slices
- 10 slices of Prosciutto, thinly sliced
- 1/2 of a medium-sized red onion, sliced thin
- 2 cups freshly shredded mozzarella
- 1 cup freshly shredded parmesan
- 1 cup freshly shredded Gruyere or Jarlsberg
- 1/2 tsp oregano
- 1/2 tsp pepper
- 1/2 tsp coarse salt
- 1/4 cup olive oil
- 1 tsp oregano
- 1 tsp basil
- 1/4 tsp red pepper flakes
- 1/2 tsp garlic powder
- Follow the instructions on making the pizza dough.
- Thirty minutes before baking (and the dough is ready), place a pizza stone on the lower third rack or invert a metal pan and place on the rack.
- Preheat oven to 500F for 30 minutes. *if using a pizza screen, do not preheat the screen but place the oven rack on the lower third rung.
- If using the pizza stone or inverted pan, stretch out the dough and place on a flour dusted paddle. If you don’t have a paddle stretch out on a flour/corn meal dusted parchment paper.
- Stretch the dough into a round, thin crust, leaving the outer edge slightly thicker.
- Spread the herbed oil all over the dough leaving a 1/2” rim. *Note: reserve ~2 Tbl of the herbed oil to drizzle over top.
- Evenly distribute the prosciutto.
- Add the cheeses, onions and then tomatoes.
- Sprinkle with ½ tsp oregano, salt and pepper.
- Drizzle the reserved 2 Tbl herbed oil over top.
- Bake on the lower rack for 8 minutes or until the crust is golden brown.