| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pizza |
6 |
servings |
INGREDIENTS
| 4 |
oz |
Prosciutto; cut into 1/4 inch |
|
|
; dice, or 4 ounces |
|
|
; fresh sausage |
|
|
Meat; removed from |
|
|
; casings and |
|
|
; crumbled |
| 1/4 |
c |
Freshly grated provolone; caciocavallo, |
|
|
; parmesan, or romano |
|
|
; cheese |
| 1 |
sm |
Sweet onion; peeled, minced, and |
|
|
; cooked until |
|
|
; translucent in 1 |
INSTRUCTIONS
CHEESE DOUGH
ONION DOUGH
"Different flavorings can be kneaded into basic pizza dough for some
delicious variations. Prepare the dough as usual, letting it double in
bulk; punch it down and knead in the flavoring of your choice until it is
well distributed. Refrigerate the dough for 15 to 20 minutes before
stretching or rolling it out or let it go through another rising before
shaping it.
Note: Sometime flavored doughs become sticky after the additional
ingredients have been kneaded in. If this happens, simply knead in a small
amount of flour until the dough is smooth and no longer sticks."
Prosciutto or Sausage Dough:
teaspoon olive oil, or 1/4 cup finely chopped white part of scallions
Herb Dough 1 teaspoon dried thyme, crumbled dried sage, or dried rosemary,
or 1 to 2 Tbsp fresh marjoram, fresh mint, fresh oregano, fresh sage, fresh
thyme,fresh rosemary, fresh parsley leaves, fresh chives, or fresh basil
(separately or in combination of 2 herbs)
Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis
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