Prosciutto and Taleggio Pizza
Recipe from Elena Faita
Ingredients
Dough
2 ½ cups “00” flour or regular flour
½ cup semolina
1 ¼ cup water (a little warmer then body temperature)25g beer yeast
1 tsp salt
1 tsp sugar
Topping
400g Taleggio (sliced)
4-6 slices prosciutto cotto
10 cremini mushrooms (sliced)
¾ cup grated parmesan
¼ cup chopped basil
Olive oil
Hot pepper oil
1 bag baby arugula
Method
In a deep bowl, mix together the yeast, sugar and water (stir well so everything is well dissolved)
In another bowl, mix together the flour, semolina and salt
Pour the liquid mixture on the dry mixture
Form a ball of dough and knead the dough for approx. 5-7 minutes until it is smooth and does not stick to your kneading board (you may have to add some flour if needed)
Once the ball of dough is formed, place it in a deep bowl covered with a dishcloth and place it in a warm place for approx. 30-40 minutes
At this point, the dough should have doubled in size
Remove all the air in the dough by pressing down on it with your fingers and knead it into a ball once more. Repeat the rising process a second time.
Roll out the dough and place it on the pizza pan.
Sprinkle the dough with some olive oil followed by the chopped basil
Add (in the following order): the slices of prosciutto cotto, the mushrooms, grated parmesan, sliced Taleggio and a drizzle of hot pepper oil
Place in a 425° oven for 15-20 minutes.
Once the pizza is cooked, remove from the oven and top with fresh arugula that you have seasoned with olive oil, salt and pepper!
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