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Apricot and Prosciutto Thin-Crust Pizza

Apricot and Prosciutto Thin-Crust Pizza
Photo by Romulo Yanes

Ingredients

  • 6 ounces bread flour (about 1 1/4 cups)
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon kosher salt, divided
  • 8 ½ teaspoons olive oil, divided
  • 1 cup arugula
  • ¼ teaspoon freshly ground black pepper
  • 1 ounce shaved fresh Parmigiano-Reggiano cheese
  • + 27 more ingredients
    • 2 tablespoons yellow cornmeal
    • 1 ounce thinly sliced prosciutto
    • 2 shallots, peeled and thinly sliced
    • ¾ cup (3 ounces) crumbled goat cheese
    • 3 apricots, each pitted and cut into 8 wedges
    • 1 ½ tablespoons finely chopped fresh flat-leaf parsley
    • 6 ounces bread flour (about 1 1/4 cups)
    • ½ teaspoon dry yeast
    • ½ cup warm water (100° to 110°)
    • 1 tablespoon minced fresh chives
    • 1 tablespoon minced fresh chives
    • 1 teaspoon chopped fresh thyme
    • 1 teaspoon chopped fresh thyme
    • 1 ounce shaved fresh Parmigiano-Reggiano cheese
    • 1 ounce thinly sliced prosciutto
    • ¾ cup (3 ounces) crumbled goat cheese
    • 1 ½ tablespoons finely chopped fresh flat-leaf parsley
    • Cooking spray
    • 1 cup arugula
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons yellow cornmeal
    • Cooking spray
    • 2 shallots, peeled and thinly sliced
    • 3 apricots, each pitted and cut into 8 wedges
    • 8 ½ teaspoons olive oil, divided
    • ½ teaspoon dry yeast
    • ½ cup warm water (100° to 110°)

1. Combine 1/2 cup warm water and yeast in the bowl of a stand mixer with dough hook attached; let stand 5 minutes or until bubbly. Add 4 teaspoons oil and 1/4 teaspoon salt to yeast mixture. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sprinkle flour over yeast mixtu...

View full recipe at My Recipes

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