Discover Italian
 | ||||||
Municipio di Pordenone
.
Pizza alla napoletana con rucola e prosciutto
Pizza dough:
1 teasp. sugar – 1 cup warm water – 1 envelope active dry yeast – 3 cups bread, semolina or unbleached, all purpose flour, or a combination, plus extra – 1 teasp. salt – ¼ cup extra virgin olive oil
Topping:
3, 4 meaty fresh tomatoes – fresh mozzarella – extra virgin olive oil – salt and pepper – 1 clove garlic, minced – 1 bunch rucola, washed, stems removed – prosciutto – parmesan cheese scaglie - fresh basil
Prepare pizza:
Mix water, sugar and yeast, let rest for few minutes to proof. In a mixing bowl add 3 cups flour, salt.
Add oil to yeast-water mixture and add to flour. Knead till smooth and elastic, about 8 minutes.
Cover and let rise till double, 2-3 hours.
Preheat oven to 500.
Roll the pizza dough and place on a pizza pan previously dusted with flour.
Arrange tomatoes slices on top, sprinkle with salt and pepper. Add mozzarella and a tread of oil
Place in oven and bake till done.
Remove from oven. Add the rucola previously dressed with oil, garlic, salt and pepper. Add few thin slices of prosciutto to cover then few pieces of Parmesan. Drizzle lightly with oil
