When you think of a food that is a favorite for all– pizza is first to mind! Crispy crust, bold sauce, a plethora of cheeses and indulgent toppings – all come together for this classic crowd-pleaser.
Pagliacci Pizza has been a Seattle fave for years offering a plethora of pies with cool, local ingredients that change seasonally. How about roasted Washington Asparagus on a freshly baked pizza? Make sure to check out their menu often for more seasonal variations.
Making a pizza dinner at home and want to try something different? Head outside and try grilling your next pizza. Pull a piece of dough into a pie shape. Toss it onto a hot grill. Flip then add your sauce and toppings, and cook till crisp and delicious. Tasty and fun!
Visit your farmers market for all kinds of seasonal pizza inspiration from spring onions to wild mushrooms. Try something new on America’s favorite food! –Kathy
Pizza Margherita with Prosciutto & Arugula
This is a great basic pizza recipe to get creative with. Using a baking stone, also known as a pizza stone, in your oven will help you achieve results similar to a restaurant’s. A baking stone distributes heat evenly. Preheat your oven with the stone in place on the lowest shelf. When the oven is fully preheated, place the pizza crust itself or a baking pan (if you are doing a pan flat bread) directly on the stone. Or try the grilling method I mentioned in my blog.
Makes 2 small pizzas, serving 4 people as an appetizer or 2 as an entree
1/2 package active dry yeast (1 1/8 teaspoons)
1 tsp honey
1/2 cup warm water (110 degrees F)
1 Tbsp extra-virgin olive oil
1 1/2 cups all-purpose flour, plus additional for shaping dough
1/2 tsp kosher salt
1 Tbsp minced fresh basil
2 Tbsp olive oil
1 Tbsp finely minced fresh garlic
2 Tbsp minced fresh basil
1 Tbsp minced fresh oregano
2 ripe roma tomatoes, cut in half, seeded and cut into strips
2 large balls fresh mozzarella, drained well and squeezed, then each cut into 8 slices
3/4 cup shredded mozzarella cheese
6 thin slices prosciutto
1 bunch fresh arugula, rinsed, spun dry, and torn into bite-sized pieces
extra-virgin olive oil and balsamic vinegar for drizzling
In bowl of mixer fitted with dough hook attachment, dissolve the yeast and honey in the warm water. Add the oil and about a third of the flour, and mix in on low speed until flour is mixed in. Add half the remaining flour, the salt and basil. Mix on low speed until flour is mixed in.
Add remaining flour and mix on low speed until the dough comes cleanly away from the sides of the bowl, about 5 minutes more.
Turn the dough out onto a clean, lightly floured work surface and knead by hand for 2 to 3 minutes, until dough is smooth and firm. Cover the dough loosely with plastic wrap and let it rise in a warm spot for about 45 minutes. (When the dough is ready, it will stretch as you pull it.)
Divide the dough into 2 pieces and round each piece (Work each piece into a ball, stretching down at the sides and tucking under at the bottom. Repeat several times. On a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.) Cover the dough with plastic wrap and let it rest for 15 to 20 minutes, or wrap in plastic and store refrigerated for up to 2 days.
When ready to bake, preheat the oven to 450 degrees F. (If dough was prepared ahead, remove from the refrigerator and let rest at room temperature for about 15 minutes, then continue with the recipe.)
Lightly flour the dough balls, shake off excess, and place dough on a clean, lightly floured surface. Start to stretch the dough. Press down at the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. Or, roll out with a rolling pin, keeping the outer edge a little thicker.
Brush the inner circle of the dough with olive oil and arrange the remaining topping ingredients in order, dividing evenly between the two pizzas and ending with the shredded mozzarella.
Transfer to a baking sheet, and bake on top rack of oven until the pizza crust is nicely browned, about 15 minutes.
When pizzas are done, lay out the slices of prosciutto on pizzas. Sprinkle with arugula and kosher salt to taste, then drizzle with olive oil and balsamic vinegar.
Transfer the pizzas to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.
Recipe by Kathy Casey Food Studios®.