Oh, it’s a lovely sunny Sunday here in the Midwest and I’m in the mood for pizza to go with my football. The Dude and I recently checked out a phenomenal pizza place in the Michigan City, IN area called Stop 50 Pizza. A huge wood-fired oven and a real sense of what Italian pizza is all about. Thin and crispy crust, fresh ingredients, and going beyond plain old tomato sauce and cheese!
When we were at Stop 50 we had a tasty pie made with prosciutto, pistachios, rosemary and mozzarella. So delicious that I knew I had to try it myself. I may not have a wood-burning pizza oven in my backyard (yet!), but I’m sure going to give this pie a shot in my own kitchen. Let’s make some pizza!!!
- Pizza dough
- 4 oz. thinly sliced proscuitto
- 1/2 cup chopped pistachio nuts (unsalted)
- 2 tsp chopped rosemary
- 3 cup shreaded mozzarella
- Pepper to taste
Dough: (recipe courtesy of The Italian Baker by Carol Field)
- 2-1/2 tsp active dry yeast
- 1/4 cup warm water
- About 5-1/2 cups all-purpose flour
- 1 tsp salt
- 1-3/4 cups plus 1 TBSP water, room temperature
- 1 TBSP olive oil, plus additional for shaping the dough
- 1 TBSP plus 1 tsp lard or olive oil (I use olive oil for this recipe.)
In the bowl of a stand mixer stir the yeast into the warm water; let stand for 10 minutes until creamy. Add the 1-3/4 cup plus 1 TBSP water , 1 TBSP oil, and the 1 TBSP plus 1 tsp lard or olive oil, and mix with the paddle attachment. Add the flour and salt and mix until the dough is thoroughly worked together. Transfer dough to a floured work surface and knead 10 – 15 minutes until the dough is smooth and soft. Your arms will definitely get a work out!
Transfer the dough to a bowl that is lightly greased with olive oil. Rub the ball of dough with the oil and cover the bowl with plastic wrap. Put is a draft free area and let rise at least 4 hours but 8 hours if you can spare the time. During the first rise you may have to punch down the dough if it rises too fast.
Shaping the dough: The trick to this dough is to keep olive oil on your hands! Turn the dough out on to a floured surface and cut into two or three pieces.
Oil your pizza pans (I used a cookie sheet for mine) or flour pieces of parchment paper that have been set on a baker’s peel or the backs of baking sheets. Place the dough on the peels or pizza pans and dimple them vigorously, stretching each into the desired shape 1/8 inch thick, leaving a thick edge. The dough can now rest for 30 minutes to an hour before topping.
Pre-heat your oven to 500 degrees F! If you have a pizza stone, place it in your oven at the start of the pre-heat.
Layer the proscuitto on the pizza, then chop some pistachios (unsalted are best) and top the proscuitto. Rough chop some rosemary and scatter over the pizza and then top with your shreaded mozzarella. Season with fresh ground pepper.
Bake for 5-7 minutes at 500 degrees and then lower the temperature to 350 degrees. Bake until the edges are golden and the cheese is brown and bubbly, about another 15 minutes. Slice, serve and smile! Buon appetito!