The deli counter person at the Bowl sliced off more prosciutto than I asked for, but I accepted all of it, so now I need to make prosciutto dishes. Life could be worse. I found a recipe on Epicurious for this pizza, so I decided to try it.
I used my regular dough recipe, but instead of dividing the dough into two pizzas, I used only 1/3 of it and froze two more dough bits of the same size. So I also reduced the pizza recipe by about 1/3. Here’s what I did:
Thinly slice 8 oz of red onion (I use a sweet Italian one D bought at the Bowl this morning), and cook on medium high for 12 minutes in 4 tsp olive oil, until starting to brown. Add 4 tsp balsamic vinegar and 1 1/3 tsp Worcestershire sauce, and cook another 4 minutes on med-low, till the liquid is gone. I removed the onions from the pan at this point so they would not continue cooking and get burnt.
Chop two humongous garlic cloves (2/3 of 4 large) and cook about 4 minutes in 4 tsp olive oil, until lightly browned; remove to a Pyrex dish. I poured the oil into a stainless steel measuring cup b/c I was not sure the Pyrex would be happy about hot oil. Save both the garlic and the oil.
Wash thyme; chop something like 1 1/3 – 2 tsp of it. Grate 2/3 cup mozzarella (I use part-skim). Grate (large-bore) a few Tbsp of Parmaggiano. Cut about 3 slices prosciutto across the grain into maybe 1/3″ slices.
Cook the crust (my usual one, but smaller) 1.5 minutes at 500 and remove to the cutting board. Brush with about 1 Tbsp of the garlic oil; sprinkle on the grated mozzarella, the golden garlic bits, and the balsamic onion. Arrange the red pepper strips in a radial pattern or any which way appeals to you. Strew the parmaggiano over the top. Bake about 6 minutes; remove; distribute the prosciutto strips on top and return to the oven for about 3o seconds; remove and sprinkle the thyme over the top. Serve.
I reduced the size of the pizza so I could include another veggie in the meal, and I made up some broccoli in my usual fashion. I used 1/2 a big stalk, peeled the stem and cut into 1/2″ by 1 1/2″ sticks, and cut the rest into bite-sized florets. I steamed these 5 minutes, then poured the water into the watering bin and put butter into the pan to melt. I tossed the broccoli in butter and salted it, and left it on (very) low till the pizza was done.