White Pizza With Prosciutto And Dates Recipes

Steps:

• Preheat the oven to 500 degrees F. Place the pizza stone on the top rack of the oven. Slice the dates into 1/4" pieces. Set aside. Slice the prosciutto into 1/4" ribbons. Set aside. Slice the radicchio into 1/4" pieces. Set aside. Pull the leaves from the bunch of basil, slice, and add to the radicchio. Toss gently to combine.
• If using store-bought pizza dough (For directions on making Chef Dan Kluger's pizza dough, see below.): Remove the pizza dough from the refrigerator and let it sit at room temperature for 2 hours to soften and temper. Gently stretch and pull the pizza dough on your fingertips into a 12 to 14" circle. Dust the pizza peel with a pinch of flour, and lay the dough on the peel.For the pizza dough (yields 6, 12" pizzas): In the bowl of a stand mixer, mix yeast, olive oil, salt, sugar, and water until combined. Add flour and using a dough hook attachment, mix until the dough comes together. Take dough out of the mixer and place in a container that has been greased with olive oil and cover tightly with plastic wrap. Leave at room temperature for at least 12 hours. Remove the dough from the container and separate into 7-ounce portions. Lightly fold and roll into loose balls. Place in floured containers, cover, and refrigerate until ready to use.
• Dollop the ricotta cheese onto the prepared pizza dough. Sprinkle the fontina and parmesan cheeses over the ricotta. Scatter the dates over the cheese. Finish with a pinch of dried oregano. Slide the pizza onto the preheated pizza stone, and bake until pizza crust is crispy and golden on the bottom, rotating halfway through, about 5 to 7 minutes of total baking time, depending on the heat of your oven.
• Using the peel, remove the pizza from the oven and let cool on a cutting board. Top with prosciutto and chili flakes. Dress the radicchio/basil mixture with balsamic vinegar and olive oil. Scatter over the pizza, slice, and serve immediately.

Steps:

• Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
• Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
• Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.

Steps:

• Position an oven rack on the second highest position, put a pizza stone on it and preheat the oven for 1 hour to as high as your oven goes, usually 500 to 550 degrees F.
• Divide the pizza dough into 2 pieces. On a floured surface, gently roll out each piece of dough into a 10- to 12-inch circle. Transfer one piece of dough to a floured pizza peel or the back of a baking sheet. Ladle about 1/4 cup of the Alfredo sauce on the pizza, leaving a 1/4-inch border. Top with half the mozzarella. Transfer to the pizza stone and bake until golden and bubbly, rotating halfway through, about 10 minutes. Remove from the oven and top with half the prosciutto slices. Next, scatter with half of the figs. Bake for another 2 to 3 minutes. Repeat with the remaining dough and pizza toppings.
• Meanwhile, whisk together the balsamic, olive oil and crushed red pepper with some salt and pepper in a medium bowl. Toss with the arugula.
• Top the warm pizzas with the dressed arugula, slice and serve immediately.

Steps:

• Preheat the oven to 500 degrees F with a baking stone on the bottom rack. Invert a baking sheet and top with a sheet of parchment paper.
• Melt the butter in a small saucepan over medium heat. Stir in the flour to make a smooth paste and cook 1 to 2 minutes to remove the raw flour taste. Whisk in the beer and bring to a simmer to thicken. Whisk in the cream. Simmer the sauce until smooth and thick, about 4 minutes. Whisk in the cayenne and nutmeg and season with salt. Transfer to a bowl and let cool, about 10 minutes.
• Lightly oil your hands and the countertop with oil. Press and stretch the dough ball into a thin round, 10 to 11 inches in diameter. Transfer to the parchment-lined-baking sheet and press back into shape if it has shifted. Spread the cream sauce on the crust (you will have some left over) almost to the edges. Sprinkle with the mozzarella, Jarlsberg and Parmesan. Scatter the prosciutto over top.
• Slide the pizza, still on the parchment, onto the baking stone. Bake until the cheese is browned and bubbly and the crust is browned and crisp on the bottom, 7 to 8 minutes.
• Top the pizza with the arugula, a pinch of salt and drizzle with oil. Cut into slices and serve.

Steps:

• For dough:
• Mix flour and salt in large bowl. Place 1/2 cup warm water in small bowl. Sprinkle yeast over water and stir to blend. Let stand until dissolved, about 10 minutes. Pour yeast mixture into bowl with flour. Add oil and honey. Using flexible spatula, stir until coarse dough forms. Knead dough in bowl with 1 hand until smooth and elastic, about 6 minutes. Cover bowl; let dough stand 30 minutes. Refrigerate dough in bowl, still covered, at least 2 hours (dough will rise very little). (Can be made 2 days ahead; keep refrigerated.)
• For toppings:
• Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add vinegar and Worcestershire sauce. Reduce heat to medium-low; simmer until liquid cooks away and onion is very tender, about 4 minutes; season onion with salt and pepper.
• Heat remaining 1/2 cup oil in heavy small skillet over medium-low heat. Add garlic and sauté just until garlic begins to brown, about 4 minutes. Using slotted spoon, transfer garlic to custard cup. Pour oil into separate small bowl.
• Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice thinly. (Onion, garlic, garlic oil, and pepper can be made 1 day ahead. Cover separately; chill.)
• For baking:
• Place chilled dough ball on work surface. Cover with plastic wrap; let stand at room temperature until malleable, about 1 hour.
• Position rack in bottom third of oven. Place heavy large baking sheet on rack (invert sheet if rimmed). Preheat oven to 500°F at least 30 minutes. Roll out dough on lightly floured surface to 12-inch round, allowing dough to rest a few minutes if it springs back. Sprinkle flour on pizza paddle or another rimless baking sheet. Slide under dough. Brush 1 tablespoon reserved garlic oil over dough, leaving 1/2-inch plain border. Sprinkle with mozzarella, then reserved garlic and balsamic onion. Top with pepper strips in spoke pattern. Sprinkle with Parmesan. Slide knife under dough to loosen from paddle, if sticking.
• Position paddle at far edge of hot baking sheet in oven. Tilt paddle and pull back slowly, allowing pizza to slide onto sheet. Bake 6 minutes. Rotate pizza half a turn. Bake until crust is deep brown, about 6 minutes longer. Arrange prosciutto atop pizza. Bake until prosciutto softens, about 30 seconds. Using paddle, transfer pizza to board. Sprinkle with thyme. Cut into 8 wedges. Serve, passing more vinegar and garlic oil separately.