There is something so calming about working dough.
Flour + Salt + Yeast + Water. Knead + Turn. Dust Flour + Knead Again. Rise + Stretch.
Simple into extraordinary.
This is one of my favorite kitchen projects because it ends in PIZZA. I can’t find fault in that scenario.
The dough recipe I am using here is from The Silver Spoon. {the Bible of Italian Cooking} But if you have a favorite dough recipe you just go right ahead and use that!
Pizza Bianca is just a fancy way to say White Pizza. I have been on a Fancy Nancy kick with my 7 year old daughter so we use fancy words for everything. Typically Pizza Bianca is very simple with just olive oil, salt and maybe some herbs.
But I decided to go forgo traditional restrictions and do what felt right. And prosciutto, caramelized onions, mozzarella, parm and fontal felt so right.
You are going to caramelize sweet onions in some butter and then layer all of the ingredients on top of your perfectly rolled dough.
I swear, I have never tasted a pizza that elicits this kind of reaction in me. I mean, it’s a little embarrassing how I react to my food sometimes… I try to stay in control but something like this just causes me to lose all sense of reality. It’s that good…
The prosciutto gets perfectly crispy when baked this way, but if you prefer you can wait until the pizza is fully cooked and then add the prosciutto so that it stays soft. You’re in control here so make yourself happy!
WHAT YOU NEED (DOUGH)
1 1⁄4 cup 00 flour (or all purpose if you can’t find 00)
1 envelope active dry yeast
WHAT YOU DO (DOUGH)
ACTIVE TIME: 20 MINUTES / REST TIME: 1 HOUR
1. Sift together the flour, salt and yeast in a medium bowl. Make a well in the center of the flour.
2. Pour the lukewarm water into the well and use a wooden spoon to incorporate the dry ingredients into the wet, working from the inside out.
3. When the dough has come together, flour your hands and a counter or board with flour and turn out the dough.
4. Knead the dough for 10 minutes, until it is smooth and elastic.
5. Place the kneaded dough into a lightly oiled bowl and cover with a damp kitchen towel or cling wrap.
6. Allow to rest in a warm spot in your home for one hour. If you are not using immediately, you can then refrigerate the dough for up to 24 hours.
WHAT YOU NEED (PIZZA)
1/4 pound Prosciutto Di Parma, sliced as thinly as possible
1/2 medium yellow onion, sliced thin
Italian fontal or taleggio
flat leaf parsley, chopped
kosher salt and freshly ground black pepper
WHAT YOU DO (PIZZA)
ACTIVE TIME: 25 MINUTES / COOK TIME: 10 MINUTES
1. Preheat your oven to 500 degrees.
2. Slice the onion into thin slices. Heat a non stick or cast iron skillet over medium heat. Add the butter and melt. Add the onions and cook, stirring often, until the onions are soft and nicely caramelized. (about 15-20 minutes)
3. Roll out your dough as thinly as you can and place on baking sheet lined with parchment paper.
4. Distribute the mozzarella and taleggio evenly over the dough, leaving a 1⁄2 border around the dough.
5. Drizzle with olive oil and then add the onions, prosciutto and parmesan cheese. Season with kosher salt and freshly ground black pepper.
6. Bake for about 7-10 minutes, until the cheese is bubbly and the crust is nicely browned. Remove from the oven. Drizzle with more olive oil and sprinkle the chopped parsley over the pizza.
This would be the PERFECT Friday night date night in project! Or get the kids involved – my babes love love love to make fresh dough!
Thanks for stopping my – I sure do love you all! (especially YOU!)
-Abs
All photos: @lindspruitt
