Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Prosciutto, cut into 1/4 -caciocavallo, Parmesan, or
-inch dice, or 4 ounces -Romano cheese
-fresh sausage Onion Dough:
Meat, removed from casings 1 sm Sweet onion, peeled, minced,
-and crumbled -and cooked until
Cheese Dough: -translucent in 1
1/4 c Freshly grated Provolone,

"Different flavorings can be kneaded into basic pizza dough for some
delicious variations. Prepare the dough as usual, letting it double
in bulk; punch it down and knead in the flavoring of your choice
until it is well distributed. Refrigerate the dough for 15 to 20
minutes before stretching or rolling it out or let it go through
another rising before shaping it.

Note: Sometime flavored doughs become sticky after the additional
ingredients have been kneaded in. If this happens, simply knead in a
small amount of flour until the dough is smooth and no longer sticks."

Prosciutto or Sausage Dough:

teaspoon olive oil, or 1/4 cup finely chopped white part of scallions

Herb Dough 1 teaspoon dried thyme, crumbled dried sage, or dried
rosemary, or 1 to 2 Tbsp fresh marjoram, fresh mint, fresh oregano,
fresh sage, fresh thyme,fresh rosemary, fresh parsley leaves, fresh
chives, or fresh basil (separately or in combination of 2 herbs)

Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis

Browse by categories