Prosciutto, Spinach And Pine Nut Pizza
  • For the Dough (adapted from Jean Restivo’s “Tutto Bene”)
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 package (8g) of active dry yeast
  • 2 cups of lukewarm (100 degrees farenheit) water
  • 1 tablespoon olive oil
  • 5-6 cups of all-purpose flour
  • For the pizza:
  • 7-8 paper thin slices of prosciutto
  • 1/4 cup of goat cheese
  • 2 tablespoons of pine nuts
  • Two large handfuls of spinach leaves (finely chopped)
  • Honey
  • 1/4 cup of grated pecorino romano
  • Extra virgin olive oil
  1. Dissolve the sugar, salt and yeast into the 2 cups of water. It’s really important that it be the right temperature, anywhere between 100-110 degrees Farenheit. Let it sit for 8-10 minutes. Slowly start adding in the flour one cup at a time, while mixing with a wooden spoon. About halfway through the fourth cup, you can start using your hands. Flour a clean surface, as well as your hands, and begin kneading the dough with your palms. Do this for about 8-10 minutes and soon the dough will begin to tight up and become less sticky. Once this is done, put it in a large bowl, cover with some saram wrap and a damp cloth and leave it somewhere cool and dry for about an hour until it doubles in size(I use the inside of the oven).
  2. Preheat the oven to 180 degrees Celsius. Once it has risen, remove the dough from the bowl and punch out the air. It is a good idea at this point to separate the dough into portions. A quarter of this amount makes one small pizza and you can freeze the rest for later. Roll out the dough into a roughly circular shape. Place either onto a preheated pizza stone or a baking dish. Brush over some olive oil and sprinkle over about half of the pecorino romano cheese. Place in the oven for about 10 minutes. Remove it and add the spinach and goat cheese as well as the rest of the romano and cook for another 5-7 minutes. The cheese should slightly melt and the spinach wilt nicely. Remove it once more and add the strips of prosciutto and pine nuts. A nice little touch here is to drizzle the crust with a small amount of honey. Place back in the oven for a final 4-5 minutes, but be careful not to let the prosciutto burn.