We kinda sorta started to make a fun e-recipe book last year, but for one reason or another, it didn’t happen. BUT one good thing that came about was a whole bunch of new recipes we came up with! I had forgotten about this one just hiding, waiting to be brought back to life.
I love this pizza dough because you slap it all together, and there’s no legit rising time. It rises while you prep your toppings, and that’s all it really requires. It’s perfect. I happened to run out of shortening so I used canola oil and loved it. Slightly crunchy bottom and crust with a pillowy soft middle. It only takes 10 minutes to put together, less time than it would take to rip open a package of pre-made stuff and decipher its ingredients.
I adapted this alfredo sauce for a garlicky one that bakes up nice and creamy, and the salty prosciutto and onion make you just wanna eat it right there…
I’ve always thought lettuce on pizzas was a bit of a misnomer. Like if you’re gonna have a pizza, HAVE A PIZZA. Don’t give me salad pretending to be pizza. Until I tried a creation at a restaurant that inspired this pizza. And especially if you load it up with freshly-grated parmesan.
Use arugula. It’s perfect with its peppery undertones. Chop up the rest of your prosciutto, squeeze a couple of lemons over it, add salt and pepper, and mix it all together. Give it a couple minutes and the zesty arugula prosciutto salad will wilt and soften a bit into the perfect compliment for the alfredo pizza.
My brother came over for dinner as he’d been playing mom for the week and he and my nephews had been chicken nugget-PBJ-and-cereal’ed out. He brought his camera and helped with the photography (hallelujah, because have you ever tried to make dinner, wrangle 4 kids 4 and under, and take photos of said dinner? there were lots of green tongues from popsicles and plenty of wrestling and headlocks on the floor).
He said it was better than any pizza he’s ever had at a restaurant so I guess I’ll take that as a compliment.
- 2-3 c flour
- 1 c warm water
- 1 T granulated sugar
- 1 t salt
- 1 T canola oil
- 1 T yeast
- 1/2 c butter
- 3/4 c heavy whipping cream
- 1 c freshly-grated parmesan cheese
- 3 cloves garlic minced
- 1/4 t salt
- 1/4 t pepper
- 1/8 t freshly-grated nutmeg
- 2 slices prosciutto chopped
- 1/4 yellow onion finely minced
- 4 oz. prosciutto chopped
- several handfuls arugula
- juice of 1-2 lemons
- 1/4 c freshly-grated parmesan cheese
Prepare dough by combining 1 1/2 c flour and remaining ingredients in mixer. Begin mixing dough, and slowly add flour 1/2 c at a time until dough is pulling away from sides of the bowl and has formed a ball. Continue to knead for about 5 minutes. It will be tacky. Cover with towel and let sit.
Make alfredo sauce. Add butter, cream, cheese, garlic, salt, pepper, and nutmeg into saucepan and heat on low/medium, stirring intermittently. Bring just to a simmer and then turn heat down to lowest setting to keep warm as it continues to thicken. Stir occasionally until ready to use.
Preheat oven (and pizza stone if you have it) to 425 degrees. Line baking sheet with parchment paper and sprinkle 1 t cornmeal on it if you have it. Roll dough out on counter with rolling pin and lay on parchment paper. Prick with fork all over. Bake 5 minutes and remove from oven.
Spread alfredo sauce, some of the chopped prosciutto, and minced onion over slightly-baked pizza crust and place back into oven. Bake another 10 minutes, or until crust is golden brown. Remove from oven.
Prepare arugula salad by mixing arugula with remaining chopped prosciutto, lemon juice, and salt and pepper. Spread over hot pizza and top with parmesan cheese. Serve immediately.