Text 5543, 76 rader
Skriven 2011-01-05 06:37:10 av Dave Drum (1:18/200.0)
Ärende: Gourmet 402
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pizza With Fontina, Prosciutto, And Arugula
 Categories: Pizza, Cheese, Breads, Pork
      Yield: 4 Servings
 
      1 lb Pizza dough; thawed if
           - frozen
    3/4 lb Well-chilled Italian
           - Fontina; *
      1 cl Garlic; pressed
    1/4 lb Loose packed baby arugula
    1/4 lb Thin sliced prosciutto
           Extra-virgin olive oil for
           - drizzling
           Fresh ground black pepper
 
  Special equipment: a 17" by 14" sheet of parchment paper
  
  No time to heat up a pizza stone? This easy alternative
  method yields a crisp crust in just minutes. Good-quality
  cheese, olive oil, and prosciutto go a long way toward
  making the pie truly memorable.
  
  Put a large heavy baking sheet (17 by 14 inches) on lowest
  rack of oven, then preheat oven to 500oF.
  
  Meanwhile, roll out dough on a lightly floured surface with
  a floured rolling pin, stretching corners with your hands to
  form a 16- by 13-inch rectangle. (Dough will be easier to
  roll out as it warms.) Transfer to a large tray lined with
  sheet of parchment paper. Lightly prick dough all over with
  a fork, then slide dough (on parchment) from tray onto hot
  baking sheet. Bake until top is puffed and pale golden in
  patches, 6 to 10 minutes. (Prick any large bubbles with a
  fork and flatten.)
  
  While crust bakes, shred cheese in a food processor fitted
  with medium shredding disk (you should have 3 cups).
  
  Remove crust from oven and brush all over with crushed garlic,
  then sprinkle evenly with cheese. Bake pizza until edge of
  crust is deep golden and cheese is bubbling and golden in
  patches, 8 to 10 minutes.
  
  Remove from oven, then scatter arugula over pizza and drape
  prosciutto over arugula. Drizzle with oil and coarsely grind
  pepper to taste. Serve immediately.
  
  * CooksA note: In place of the Fontina, you can use 1 pound
  smoked mozzarella, cut into 1/4-inch-thick slices.
  
  Recipe by Lillian Chou
  
  December 2006 | Gourmet
  
  Serves 4
  
  MM Format by Dave Drum - 11 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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