Ingredients: |
Ingredients: 7 ½ cups all-purpose flour (approximately) 1 pk dry active yeast 2 1/2 cups water, warm (90-115ºF) 1/2 Tbsp +1 tsp salt 1 Tbsp extra virgin olive oil All-purpose flour as needed 1 eggplant, peeled and cut into very thin slices 16 fresh garlic cloves 1 Tbsp extra virgin olive oil 20 thin slices prosciutto ham 4 rounds fresh mozzarella cheese, cut into slices 4 tbsp of pesto (jarred)
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Directions: |
Directions:Procedures Pre-heat oven to 350ºF—increase to 550ºF.
PIZZA DOUGH:
POUR warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour. PLACE ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size. CUT risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.
ROASTED GARLIC CLOVES:
PLACE garlic cloves in a small pan. Add 1 Tbsp extra virgin olive oil and evenly coat each clove.. BAKE at 350ºF for 45 minutes. Remove and allow to cool.
PIZZA:
PLACE dough ball on floured board. Using hands, flatten and spread out to form a circle. SLIDE pizza dough onto a pizza pan or parchment paper. PLACE fresh mozzarella slices on pizza. Add sliced eggplant and roasted garlic cloves. BAKE at 550ºF for 5-6 minutes, or until crust is golden brown. Remove from oven and add prosciutto slices. Top with spoonfuls of pesto.
*If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature. |