| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/4 |
c |
Extra virgin olive oil |
| 1 |
tb |
Water; up to 4 T |
| 1 |
|
Egg; plus 1 yolk |
| 1/2 |
lb |
Prosciutto; cut in 1/4 dice |
| 1/2 |
lb |
Prosciutto Cotto; cut in 1/4 dice |
| 1/2 |
lb |
Fresh mozzarella; cut in 1/4 dice |
| 1/2 |
lb |
Fresh Ricotta |
| 1/2 |
c |
Sundried tomatoes, drained of oil; julienned |
| 1/4 |
c |
Grated Pecorino |
| 3 |
|
Eggs |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Freshly grated nutmeg |
INSTRUCTIONS
PIZZA DOUGH
PIZZA FILLING
Preheat oven to 375 F and place baking stone in center.
To make dough:
In a large mixing bowl, place flour, baking powder, sugar, salt and olive
oil. Stir together with whisk until texture is like that of moist cereal.
Add egg and water and mix well with hands. Place on to floured work surface
and knead like bread for 5 minutes. Cover and let rest 10 minute.
To make filling:
Place all ingredients in a large mixing bowl and mix well with hands.
To assemble:
Roll out 3/4 dough to a 12 to 14-inch circle and place on a pizza peel,
lightly dusted with semolina. Spread filling in center to within 3 inches
of edge. Roll remaining dough into a thinner piece 10-inches in diameter
and place over filling. Brush outer edge and top of center disk with cool
water and fold outer edges inwards to meet center piece and cover the
perimeter. Beat remaining egg and brush entire top. Score top with sharp
knife in 5 places. Slide on to stone in oven and bake for 40 minutes, until
crust is dark golden brown. Remove and let rest 5 minutes before serving.
Yield: 4 servings
Recipe By : Molto Mario
Posted to MC-Recipe Digest V1 #301
Date: Thu, 14 Nov 1996 15:38:02 -0500 (EST)
From: Sue <suechef@sover.net>
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”