I've mentioned before how I'm pretty sure that dough can smell fear and anxiety. If I'm in a rush, the gluten strands just will not relax no matter how much time I give them. But on Sunday, I got my pizza dough thinner than I ever have before. I had frozen a 1/2 batch of it, and I got it out Sunday morning to defrost. By the time dinner came around, it rolled out like a dream. And with toppings of goat cheese, prosciutto, and red pepper (arranged artfully by Joe), this pizza was one of the best I had ever made. I will definitely be making pizza more often now.
Pizza with Prosciutto, Peppers, and Goat Cheese
adapted from Kelsey's Apple a Day
1/2 batch pizza dough (I use Bridget's recipe.)
Cornmeal for sprinkling
1 roasted red pepper, sliced into strips
1/2 cup tomato sauce
2 oz goat cheese, crumbled
2 oz prosciutto, sliced
1/4 cup chopped fresh basil, divided
salt and freshly ground pepper, to taste
1. Preheat oven and pizza stone at 500 degrees F for 30 minutes.
2. Sprinkle your work surface with cornmeal and prepare the dough by shaping it with your hands. Brush lightly with olive oil.
3. When oven and pizza stone have been at temperature for 30 minutes remove the pizza stone and transfer pizza dough. Use a fork to prick a few holes in the dough. Bake for five minutes.
4. Remove the partially baked crust. Top with tomato sauce, prosciutto, peppers, goat cheese, and half the basil. Bake for 7-8 minutes more, or until crust is golden brown on the outer edges.
5. Allow to cool three minutes, then top with the remaining basil, salt, and pepper and serve.