25
Crust
1⁄2ounce fresh
Parmesan cheese, cut
into 1-inch pieces
11⁄2cups all-purpose
flour
1⁄2teaspoon sugar
1⁄2teaspoon salt
1⁄2teaspoon dried basil
1⁄2cup water
1tablespoon olive oil
1teaspoon active dry
yeast
Cornmeal
Topping
8-10 large fresh basil
leaves
2tablespoons fresh
oregano leaves
1clove garlic
3ounces provolone or
mozzarella cheese,
chilled
2large Roma tomatoes
2ounces 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 to 115°F. Stir in
yeast to dissolve. With processor running, slowly
add yeast mixture through feed tube. Process 1 to
11⁄4minutes, 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
1⁄2inch 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 1⁄2provolone 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 8) at 400°F
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