White Pizza With Prosciutto And Dates Food

ARUGULA-PROSCIUTTO PIZZA

Steps:

• Position a rack in the middle of the oven. Place a pizza stone or upside-down baking sheet on the rack and preheat to 450 ̊ F. Roll out the pizza dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a small bowl with the garlic, rosemary, and salt and pepper to taste.
• Remove the crust from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return to the oven and bake until the cheese is golden and bubbly, about 6 more minutes.
• Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved Parmesan.

PROSCIUTTO WHITE PIZZA

Steps:

• Preheat the oven to 500 degrees F with a baking stone on the bottom rack. Invert a baking sheet and top with a sheet of parchment paper.
• Melt the butter in a small saucepan over medium heat. Stir in the flour to make a smooth paste and cook 1 to 2 minutes to remove the raw flour taste. Whisk in the beer and bring to a simmer to thicken. Whisk in the cream. Simmer the sauce until smooth and thick, about 4 minutes. Whisk in the cayenne and nutmeg and season with salt. Transfer to a bowl and let cool, about 10 minutes.
• Lightly oil your hands and the countertop with oil. Press and stretch the dough ball into a thin round, 10 to 11 inches in diameter. Transfer to the parchment-lined-baking sheet and press back into shape if it has shifted. Spread the cream sauce on the crust (you will have some left over) almost to the edges. Sprinkle with the mozzarella, Jarlsberg and Parmesan. Scatter the prosciutto over top.
• Slide the pizza, still on the parchment, onto the baking stone. Bake until the cheese is browned and bubbly and the crust is browned and crisp on the bottom, 7 to 8 minutes.
• Top the pizza with the arugula, a pinch of salt and drizzle with oil. Cut into slices and serve.

WHITE PIZZA WITH PROSCIUTTO AND FIG

Steps:

• Position an oven rack on the second highest position, put a pizza stone on it and preheat the oven for 1 hour to as high as your oven goes, usually 500 to 550 degrees F.
• Divide the pizza dough into 2 pieces. On a floured surface, gently roll out each piece of dough into a 10- to 12-inch circle. Transfer one piece of dough to a floured pizza peel or the back of a baking sheet. Ladle about 1/4 cup of the Alfredo sauce on the pizza, leaving a 1/4-inch border. Top with half the mozzarella. Transfer to the pizza stone and bake until golden and bubbly, rotating halfway through, about 10 minutes. Remove from the oven and top with half the prosciutto slices. Next, scatter with half of the figs. Bake for another 2 to 3 minutes. Repeat with the remaining dough and pizza toppings.
• Meanwhile, whisk together the balsamic, olive oil and crushed red pepper with some salt and pepper in a medium bowl. Toss with the arugula.
• Top the warm pizzas with the dressed arugula, slice and serve immediately.

TRADITIONAL WHITE PIZZA

Steps:

• Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
• Place the rolled out pizza dough onto a pizza peel or the back of a cookie sheet, dusted with cornmeal and using flour, as necessary, to help facilitate moving the dough. Sprinkle the pizza with the cheeses, oregano, salt and pepper. Bake the pizza for 10 to 12 minutes, use the peel to turn the pizza around and back an additional, 10 to 12 minutes, or until the cheese has melted and the pizza is golden. Sprinkle the cheese and olive oil over the pizza and serve immediately.
• In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
• Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
• Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
• Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

WHITE PIZZA WITH PROSCIUTTO AND DATES

Steps:

• Preheat the oven to 500 degrees F. Place the pizza stone on the top rack of the oven. Slice the dates into 1/4" pieces. Set aside. Slice the prosciutto into 1/4" ribbons. Set aside. Slice the radicchio into 1/4" pieces. Set aside. Pull the leaves from the bunch of basil, slice, and add to the radicchio. Toss gently to combine.
• If using store-bought pizza dough (For directions on making Chef Dan Kluger's pizza dough, see below.): Remove the pizza dough from the refrigerator and let it sit at room temperature for 2 hours to soften and temper. Gently stretch and pull the pizza dough on your fingertips into a 12 to 14" circle. Dust the pizza peel with a pinch of flour, and lay the dough on the peel.For the pizza dough (yields 6, 12" pizzas): In the bowl of a stand mixer, mix yeast, olive oil, salt, sugar, and water until combined. Add flour and using a dough hook attachment, mix until the dough comes together. Take dough out of the mixer and place in a container that has been greased with olive oil and cover tightly with plastic wrap. Leave at room temperature for at least 12 hours. Remove the dough from the container and separate into 7-ounce portions. Lightly fold and roll into loose balls. Place in floured containers, cover, and refrigerate until ready to use.
• Dollop the ricotta cheese onto the prepared pizza dough. Sprinkle the fontina and parmesan cheeses over the ricotta. Scatter the dates over the cheese. Finish with a pinch of dried oregano. Slide the pizza onto the preheated pizza stone, and bake until pizza crust is crispy and golden on the bottom, rotating halfway through, about 5 to 7 minutes of total baking time, depending on the heat of your oven.
• Using the peel, remove the pizza from the oven and let cool on a cutting board. Top with prosciutto and chili flakes. Dress the radicchio/basil mixture with balsamic vinegar and olive oil. Scatter over the pizza, slice, and serve immediately.

CAL-ITALIA PIZZA WITH PROSCIUTTO AND FIGS

Steps:

• Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
• Meanwhile, put the vinegar in a small, heavy saucepan over medium heat. Once steam is rising from the surface, reduce the heat to the lowest setting to keep the vinegar below a simmer. No bubbles should break through the surface. If the lowest setting is still too hot, place the pan over a diffuser. Once the vinegar has reduced by three-fourths, remove it from the heat. The glaze can be stored in a covered container at room temperature for several months.
• Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
• Sprinkle a wooden peel with the dusting mixture.
• Roll out the dough into a round 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round, flatten the edge, then dock the surface of the dough.
• Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
• Using a vegetable peeler, shave the Asiago over the surface of the dough, leaving a 3/4-inch border. Mound the mozzarella in the center of the pizza and use your fingertips to spread it out evenly over the Asiago.
• Slide the pizza onto the top stone.
• Bake for 7 minutes. Lift the pizza onto the peel and distribute the Gorgonzola pieces evenly over the top. Rotate the pizza 180 degrees, transfer it to the bottom stone, and bake for 3 to 4 minutes, until the bottom is browned and crisp and the top is golden brown.
• Transfer the pizza to a cutting board and cut into 6 wedges. Spoon small dollops of fig jam (about 1/4 teaspoon each) around the pizza. Tear the prosciutto slices lengthwise into 2 or 3 strips and drape the pieces over the pizza slices. To finish, squeeze a thin spiral of balsamic glaze onto the pizza.