Basic pizza dough
2 c Fresh Mozzarella cheese
- (8 oz); shredded
2 c Ricotta cheese (1 lb)
1/2 c Parmesan cheese (2 oz);
- freshly grated
Corn meal; if using a pizza
- peel
1/2 c Olive oil; approximate
1 c Vine-ripened Italian plum
- tomatoes; peeled, seeded,
- chopped -OR-
1 c Canned Italian plum tomatoes;
- well-drained
5 oz Prosciutto or other
- flavourful ham; slivered
3 cl Garlic; minced or pressed
- (optional)
Salt
Freshly ground black pepper
In a large bowl, combine the mozzarella, ricotta, and 1/4 cup of
the Parmesan; reserve. Roll out or stretch the pizza dough into
circles. Working with 1 circle at a time, place the dough on a
pizza pan generously sprinkled with corn meal or on a lightly oiled
pizza screen. Brush dough all over with olive oil, then cover half
of dough circle with a generous portion of the cheeses, leaving a
1/2" border around the edges. Sprinkle with the tomatoes,
prosciutto, garlic, and salt and pepper to taste. Fold the
uncovered side over the filling and press the edges of the dough
together to seal. Brush the dough with olive oil. Transfer to an
oven preheated to 500°F and bake until the crust is golden brown
and puffy, about 15 minutes. Remove from the oven to a plate,
lightly brush with olive oil, sprinkle with Parmesan cheese, and
serve immediately.
