This past week, I’ve experimented with pizza bianca again, with cherry tomatoes, arugula, goat cheese and prosciutto. And with caramelized onions, prosciutto and sage (see above).
Cooking, just like growing my own herbs is my personal choice of balancing myself. I call it “kitchen zen” and the dinner guests haven’t complained yet.
So if you feel like trying out this spin on pizza, here’s is the recipe:
I usually make a big set of pizza crust (wth 500g flour) and divide the dough in three, so it makes three light dinners (for two) with a thin crust. Just part the dough in three after blending and kneading, and leave the unused pieces of dough in the fridge in lightly oiled, open freezer bags to slow-rise (makes the dough tastier, too) for up to 72 hours.
Pizza with Caramelized Onions, Prosciutto crudo and Sage
- 20g (half a cube) fresh yeast
- 2 dashes of sugar
- 330ml water, lukewarm
- 500g flour plus a few tbsp. in addition
- 1/2 tsp. salt
- 2 tbsp. olive oil +1 tsp.
- 150g Schmand or crème fraîche or half-and-half
- 25 leaves of fresh sage
- 3-4 slices of prosciutto or any kind of raw, smoked ham
- 2 medium sized onions
- 1/2 tsp. sugar
- 2 dashes of salt
- freshly ground pepper
- 75g mozzarella (or other mild cheese), grated
- Start with the pizza dough – it will cost you less than 5 minutes of handiwork. Promise! Crumble the yeast into a large bowl, add the two dashes on sugar and pour the lukewarm water on top. Wait 10 minutes, until the yeast starts working properly.
- In the meantime, you could get the sage from the balcony or grate the mozzarella or sauté the onions: Cut the oni0ns into fine rings. Heat the tsp. of olive oil in a pan on high heat, add the onion rings, immediately lower the temperature to minimum. Cover the pan and sauté/sweat the onions until they are soft. Turn off the heat, sprinkle the 1/2 tsp. of sugar over the onions. Stir well, leave to cool, covered.
- By now, the yeast is already working. Add 2 tbsp. of olive oil, 500g flour and 1/” tsp. salt to the yeast/water mixture. Blend with kneading pegs for a minute or two.
- Douse your hands with flour, knead for another minute by hand.
- Part the dough in three and put the parts you won’t need into lightly oiled open freezer bags that go into the fridge. The ration you want to use, set out to rise. (I tend to put mine in the ovent hat I have previously left on 50°C for about 5 minutes.
- The dough needs about an hour to rise.
- Meanwhile, smooth out the cream (schmand, half-and-half, whatever is available) with 3 tbsp. of water and two dashes of salt. Set aside.
- When the dough has risen to at least twice its original size, roll it out -I do it directy on a sheet of baking paper that is doused with some flour. With a 1/3 of the original pizza dough, I fill a whole tray (thin crust).
- With the back of a tablespoon, spread the cream mixture evenly across the dough.
- After that, scatter the soft onions on top.
- Follow up with the ham, tearing it roughly into pieces.
- Give a turn or two with the pepper mill.
- Cut the sage leaves into thin stripes, scatter on top of the pizza.
- Finish with the grated mozzarella.
- Bake for 25 mnutes at 220°C (which is the timing for my waek oven, aours might need less on both).
- Serve – and save a piece for Eyes. 😉