Thursday, November 6, 2008

Prosciutto and Bocconcini Pizza with Fresh Tomato Pizza Sauce

If there's one thing I often come back to when I'm not sure what to make for dinner, it's pizza. I like to keep my favourite dough (which is supposed to be handmade, but I cheat and make it with my mixer) in the freezer and thaw it the night before I'm ready to use it. I love that it's relatively healthy (if you add veggies, of course) and that you have greater possibilities than if you ordered it from a pizza place.

Like Prosciutto and Bocconcini Pizza with Fresh Tomato Pizza Sauce - I really don't think you can get that delivered.

The prosciutto and bocconcini are no-muss, no-fuss ingredients. You don't have to cook the meat or shred any cheese; just thinly sliced the meat and sprinkle the pearls of cheese on top. It gives you more time to do something a little special with the pizza sauce.

I take fresh tomatoes, peel and seed them, and then cook them over medium heat with some olive oil and seasonings until they're cooked. From there, I either puree them or take the mixture as-is and spread it on the rolled out pizza dough.

My boyfriend, who was in Italy for two weeks this summer, said it tasted just like the pizza he had there. I've never had real Italian pizza, but I can tell you that this pizza is tasty. It's like a gourmet twist on pepperoni and cheese.

Keep reading for the full recipe.

Prosciutto and Bocconcini Pizza with Fresh Tomato Pizza Sauce
Serves 4

Tomato Sauce

2 large tomatoes
Olive oil
Salt and pepper

Prepare an ice bath by placing ice in a bowl and covering it with cold water. Meanwhile, bring some water to a boil in a medium saucepan. Place tomatoes in boiling water for 30 seconds, then remove and place in the ice bath for a few seconds. The tomato skins will now be extremely easy to slip off. Once the tomatoes are skinned, take out their seeds by gently squeezing on them. The seeds will squeeze right out.

Dice tomatoes and place in a medium saucepan over medium heat. Add a splash of olive oil and a pinch of salt and pepper. Sprinkle dried oregano to the mixture to taste. Cook until the tomatoes are cooked and reduced. Puree if desired.

1 batch pizza dough of your choice (click here for the recipe I use)
1 tub pearl size bocconcini
3-4 slices of prosciutto, chopped
Diced tomato (optional)
Dried oregano
Freshly grated black pepper
Corn meal

Preheat oven to 425F. Sprinkle a bit of corn meal onto a greased baking sheet.
Alternatively, you could use a pizza stone. Roll out pizza dough until quite thin. Spread tomato sauce on dough, leaving a 1cm gap which will form the crust. Next, sprinkle prosciutto and tomato, if desired, on top of sauce. Next, add bocconcini pearls to your liking. Scatter dried oregano on top, and finish with a grating of fresh black pepper. Bake pizza in preheated oven for 8-12 minutes, or until cheese is bubbling and dough is cooked.


matty November 6, 2008 at 10:36:00 PM EST  

That was some darn tasty pizza!

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