ENGLISH
16
Crust
1⁄2 ounce (15 g) fresh
Parmesan cheese, cut
into 1-inch (2.5 cm)
pieces
1
1⁄2 cups (355 ml)
all-purpose flour
1⁄2 teaspoon (2 ml) sugar
1⁄2 teaspoon (2 ml) salt
1⁄2 teaspoon (2 ml)
dried basil
1⁄2 cup (120 ml) water
1 tablespoon (15 ml)
olive oil
1 teaspoon (5 ml)
active dry yeast
Cornmeal
Topping
8-10 large fresh basil
leaves
2 tablespoons (30 ml)
fresh oregano leaves
1 clove garlic
3 ounces (85 g)
provolone or
mozzarella cheese,
chilled
2 large Roma tomatoes
2 ounces (55 g) thinly
sliced prosciutto or
ham
In food processor, position multipurpose blade in work
bowl. With processor running, add Parmesan cheese
through feed tube. Process 25 to 30 seconds, or until
finely grated. Add flour, sugar, salt, and dried basil.
Process 4 to 8 seconds, or until mixed.
In small saucepan, combine water and oil. Heat over
low heat until warm, 105°F (41°C) to 115°F (46°C). Stir
in yeast to dissolve. With processor running, slowly
add yeast mixture through feed tube. Process 1 to 11⁄4
minutes, or until dough forms a ball. Remove dough to
greased bowl, turning dough to grease all sides. Cover;
let rise in warm place until double in size, about 45 to
60 minutes.
Punch dough down. Lightly sprinkle greased broil pan
with cornmeal. Press dough into bottom and
1⁄2 inch (1.25 cm) up sides of pan.
Meanwhile, in food processor, position mini bowl and
mini blade in work bowl. With processor running, add
fresh basil and oregano through feed tube. Process 8 to
10 seconds, or until chopped. Add garlic. Process 5 to
10 seconds, or until chopped. Remove and set aside.
Position shredding disc in work bowl. Add provolone
cheese. Process to shred. Remove and set aside.
Position slicing disc in work bowl. Add tomatoes.
Process to slice. Remove and set aside. Top pizza crust
with 1⁄2 provolone cheese, tomatoes, and basil mixture.
Position slicing disc in work bowl. Add prosciutto. Process
to slice.
Spread prosciutto and remaining provolone cheese on
pizza. Bake with oven rack in up position in lower slots of
oven (Position C on page 7) at 400°F (204°C) for 10 to
18 minutes, or until crust is deep golden brown and top
is golden brown. Serve hot.
Yield: 6 servings.
Per Serving: About 220 cal, 11 g pro, 25 g carb,
8 g total fat, 3.5 g sat fat, 20 mg chol,
540 mg sod.
Prosciutto Provolone Pizza