Favorite Recipes of Maverick Swaniel Harrienger











{July 7, 2013}   Prosciutto Pizza with Tangy White Sauce (Cooking Light: Crave [2013])

.67 cup warm water

1 teaspoon dry yeast

6.75 ounces/1.5 cups bread flour

4.5 divided teaspoons olive oil

.5 teaspoon kosher salt

Cooking spray

1 tablespoon yellow cornmeal

.75 cup 2% reduced fat milk

2 teaspoons Dijon mustard

.5 teaspoon freshly ground black pepper

1 large egg yolk

1.5 tablespoons butter

1.5 teaspoons minced fresh garlic

2 teaspoons all purpose flour

.75 cup shredded Gruyere cheese

2 torn ounces thinly sliced prosciutto

1 tablespoon chopped fresh chives

  1. Combine warm water and yeast in stand mixer bowl with attached dough hook, and let stand 5 m.  Weigh or lightly spoon 6.75 ounces/1.5 cups flour into dry measuring cups; level with a knife.  Sprinkle flour over yeast mix.  Add 1 tablespoon olive oil and salt.  Mix at low 2 m.  Increase to medium and mix 8 m.  Place dough in medium bowl coated with cooking spray, turning to coat top.  Cover and let rise in warm place 1 h.  Punch dough down.
  2. Cover surface of dough with plastic wrap lightly coated with cooking spray.  Refrigerate 24 h.  Punch dough down.  Sprinkle cornmeal on lightly floured baking sheet without raised edges.  Roll dough into 11″ x 16″ rectangle on prepared baking sheet.  Brush dough evenly with 1.5 teaspoons olive oil.  Cover dough loosely with plastic wrap.
  3. Place pizza stone or heavy baking sheet in oven.  Preheat oven to 500 degrees F.  Preheat stone or sheet 30 m before baking pizza.
  4. Combine milk and next 3 ingredients in medium bowl, stirring with a whisk.  Melt butter  in a medium saucepan over low heat.  Add garlic; cook 3 m, stirring frequently.  Add all purpose flour to pan; cook 30 s, stirring constantly with a whisk.  Stir in milk mix; bring to a boil.  Cook 1 m, stirring constantly.  Remove plastic wrap from dough.  Spread sauce over dough; sprinkle evenly with cheese.  Slide pizza onto preheated stone or sheet, using a spatula as a guide.  Bake at 500 degrees F 18 m.  Arrange prosciutto on pizza; sprinkle with chives.  Cut pizza into 12 pieces.  Serves 6.
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