You know how sometimes you make those mistakes that you look back on and say “I didn’t mean to do that, but I am sure glad I did!”? Those mistakes that occur because you’re on warp speed, and you just need to slow down a notch or two? Well this Sausage and Roasted Red Pepper Egg Bake was born out of one of those mistakes. And a glorious mistake it was… (WARNING: This egg bake is not for the sausage averse…)…
Homemade pizza, and specifically Prosciutto, Shallot, and Arugula Pizza, was on the menu for this past weekend. We spent a lovely weekend relaxing at our cabin, which means pajama days, family time, movies and of course, a lot of cooking. While at the co-op earlier this week, I asked my youngest what he wanted for dinner this weekend, and he replied “Homemade Pizza!”.
This is another one of my favorite ways to get my kids into the kitchen. My kids have been making their own pizzas since they were very young. I make up a batch of dough in the morning and when it gets closer to the time we are going to start making the pizzas, I prepare everyone’s preferred toppings. Everyone gathers around and stretches their own dough, adds their own sauce “decorates” their pizzas and then anxiously awaits the finished product. Since it’s a meal so easy to customize, it’s perfect for even the pickiest of kids!
For my son, homemade pizza means a pizza with pineapple chunks and mozzarella cheese. For my daughter, who will not touch cheese, it means a pizza with a ton of sauce and heaping mounds of pepperoni. It’s a little more complicated for my husband and I. On our very first date-almost 21 years ago-we went out for pizza. The big problem then was that I was a vegetarian, and he had not yet met a vegetable he was willing to put on a pizza. That first we night we settled on a cheese pizza, yep, plain cheese pizza. I am happy to report we have come a long way since then! Tonight’s masterpiece was one of our favorites-Prosciutto, Shallot, and Arugula Pizza. (I am happy to report, I am no longer a vegetarian, and my husband is no longer afraid of vegetables)
In order to make Prosciutto, Shallot, and Arugula Pizza, I crisp up some prosciutto in the oven. I always make a little extra since this goes so well on salads, pasta and just to munch on. I also caramelize some shallots in butter, which gives the shallots a sweet, rich taste, plus a few shallots always get crispy and are perfect for garnish. This pizza also features goat cheese and parmesan cheese for depth of flavor, although if you don’t like either of these two ingredients, never fear, you could always substitute all mozzarella cheese instead. Arugula finishes this pizza off with a hint of pepper and a beautiful green color. Prosciutto, Shallot and Arugula Pizza satisfies all of my pizza cravings with each perfect salty, peppery, crunchy bite.
So no matter if you like the same toppings we do, or something completely different, this recipe is for you. You can modify it to please any preferences. And it’s a great recipe to get the kids involved in-after all, kids are always more likely to eat foods that they helped prepare! You never know, you may even get lucky and inspire your older kids to keep on cooking-and make dessert! (My daughter, inspired by my time in the kitchen this weekend, spent her afternoon making us frosted brownies!)
- 1 envelope instant dry yeast
- 1½ cups warm water
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 Tablespoons olive oil
- 3½ cups bread flour
- 2 ounces prosciutto
- 1 tablespoon butter
- 1 large shallot (sliced-when sliced it will form rings, try to separate these rings)
- 1 Tablespoon cornmeal
- 1 Can/jar of pizza sauce (our favorite is Muir Glen Organic)
- 2 ounces goat cheese
- ¼ cup mozzarella cheese
- ¼ cup shredded parmesan cheese
- 2 handfuls of arugula leaves
- Place instant dry yeast into the bowl of a stand mixer fitted with the dough hook.
- Add water, sugar, salt and olive oil.
- Turn mixer on and slowly add flour until dough forms a ball.
- Place into a lightly oiled bowl or plastic ziplock bag lightly oiled with olive oil
- Allow dough to rise for at least 1-2 hours, or until dough doubles.
- Split dough in half (for 2 14-inch pizzas). You will use one half of the dough for the remainder of the recipe-save the second half to make pizzas for the kids!
- When dough has 30 minutes left of rising (or you are 30 minutes from cooking your pizza), preheat oven to 400ºF
- Place proscuitto slices on a sheet pan (since my prosciutto comes in a 3 ounce package, I always crisp the whole 3 ounces, extras are useful!)
- Place into 400ºF oven for 10-15 minutes until crispy (keep an eye on this, burnt prosciutto is not good and thinner slices cook faster).
- Melt butter in a small skillet.
- Add shallot slices and caramelize at low heat, stirring frequently for about 15 minutes or until golden brown and fragrant. Remove from heat.
- Turn oven up to 450ºF with pizza stone inside.
- Remove warm pizza stone and sprinkle with cornmeal (you may use less than 1 tablespoon).
- Stretch pizza dough (half of total recipe above) until it is in a circle (rustic is fine!).
- Spread desired amount of sauce onto pizza dough (I use no more than ½ cup-otherwise crust gets soggy).
- Sprinkle crumbled prosciutto onto pizza.
- Sprinkle cheeses (goat cheese, mozzarella cheese and parmesan cheese) over dough.
- Place in 450º oven for 15-18 minutes or until cheeses are melted and crust is golden.
- Remove from oven and allow to cool slightly.
- Sprinkle arugula leaves over middle of pizza.
- Garnish with caramelized shallots.
- Slice and enjoy!