SEARCH 100,000+ RECIPES FROM MAGAZINES, NEWSPAPERS, TV, & COOKBOOKS

Recipe

OF THE DAY

Butternut squash, kale, and crunchy pepitas taco from Tacolicious

Like Us?

SPREAD THE WORD!

RECIPE SEARCH

Tell me more about Project Foodie recipe search

  add another ingredient

- or -



Pizza with Dry-Cured Ham and Artichokes

Print E-mail
Thursday, 31 March 2011
List of viewable recipes from "Ham: An Obsession with the Hindquarter" by Bruce Weinstein and Mark Scarbrough

Nominated for a 2011 James Beard Cookbook Award in the Single Subject category. For a list of all the finalists check out our James Beard Finalists' Guide.  

Recipe from Ham: An Obsession with the Hindquarter by Bruce Weinstein and Mark Scarbrough (Stewart, Tabori & Chang, 2010)

ImageThe best things about prosciutto crudo or jamón serrano on a pizza? Either one turns a little crunchy, concentrates quite a bit, and flavors the cheese.

Makes 1 pie (double or triple the recipe if you've got kids in the house)

  • Olive oil for greasing the baking sheet
  • 1-pound purchased pizza dough from the supermarket or a pizza parlor (if
  • frozen, thaw overnight in the refrigerator); or one 16-inch prebaked plain pizza crust
  • 2 ounces mozzarella, grated
  • 2 small Roma or plum tomatoes, seeded and diced
  • 10 basil leaves, shredded
  • One 9-ounce package frozen artichoke hearts, thawed and squeezed of all excess moisture
  • 3 ounces prosciutto crudo or jamón serrano, thinly sliced and then diced
  • 1 ounce finely grated Parmigiano-Reggiano
  • 1/2 teaspoon dried oregano
  • ½ teaspoon red pepper flakes

The ingredient scoop

To seed a Roma or plum tomato, first cut in half lengthwise. Holding it over the sink, run your finger into the chambers to dislodge the seeds and their watery packets. Why go to all this trouble? Those very packets will bog the pizza down, turning the crust into a gummy nightmare.

Testers' Notes

If you're using a prebaked pizza crust, search for one without other spices or toppings, even grated cheese. The plainer the better for this pie, so the taste of the ham and the balance of other flavors are not overshadowed

1. Set the rack in the middle of the oven and preheat the oven to 400 F.

2. Dab some olive oil on a wadded-up paper towel and use it to grease a large baking sheet. Lay the fresh dough on the  sheet; dimple the dough with your fingertips as you begin to press it out into a rectangular shape to fit the baking sheet. Continue stretching and pulling the dough until it's a rough 6 1/2-by-10-inch rectangle. If you're working with a prebaked crust, you can skip this step entirely-just set it right on an ungreased baking sheet.

3. Sprinkle the grated mozzarella evenly over the dough, leaving a 1/2-inch border around the perimeter. Top with the diced tomato and the basil.

4. Slice the artichoke hearts into halves the long way and sprinkle these over the pie. Top with ham; then sprinkle the Parmigiano-Reggiano, oregano, and red pepper flakes over the other toppings.

5. Set the pie on its baking sheet in the oven and bake until the cheese has melted and the crust is firm to the touch, about 18 minutes. Transfer the pie on its baking sheet to a wire rack and cool for 5 to 10 minutes before you slice it into squares or wedges.

PermaLink

Last Updated ( Friday, 01 April 2011 )
 
< Prev   Next >
Home
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.