Prosciutto, Arugula, and Camembert Pizza
Don't try this at 2am. Or do. Who are we to tell you?
For the dough:
Adapted from Sam Sifton’s NYT bit with Roberta’s Anthony Falco.
300g (2 cups plus 2 tablespoons) Farmer's Ground All-Purpose Flour
200g (scant 1 cup) lukewarm Water
8g (1 tsp) Salt
2g (¾ tsp) Dry Active Yeast
4g (1 tsp) Olive Oil
For the sauce:
1 28oz can Peeled Whole San Marzano Tomatoes, strained
3 tbsp Tomato Paste
2 tbsp Olive Oil
4-6 Cloves Garlic
Salt, to taste
(We all know that you can top a pizza with whatever the hell you like ... but we like this combo)
Churchill Dairy Peggy Cheese
6oz Casella’s Salumi Prosciutto (1 per pie)
East Hollow Honey
6oz Baby Arugula
Chili flakes (optional)
- Combine flour and salt in a large bowl. Set aside.
- In a small bowl, combine water, olive oil and yeast then using your hands combine with the flour mixture until evenly mixed. Let stand 15 minutes.
- Next, knead dough for 3 minutes (lightly flour your surface if dough is sticky). Cut in half and shape each piece into a ball. Place on a lightly floured baking sheet, cover with a damp kitchen towel and refrigerate overnight (up to 24 hours), or let rise 3 to 4 hours at room temperature.
Quick 'n' Easy Sauce
- Add olive oil and garlic cloves to a saucepan. Caramelize the garlic cloves on medium-low heat, until golden brown and softened. Stir in tomato paste and cook until paste deepens in color, about 5 minutes
- If you have a hand blender, add tomatoes to the pan and blend trying to not let too much get out of the pan. If you are using a food processor or standing blender, add the tomatoes along with the garlic and tomato paste and blend until smooth. Season with salt to taste.
The Masterpiece Classic
- Remove dough from the fridge 30 minutes before preparing.
- Preheat oven to 500°. Place a pizza stone or upside down baking sheet on center rack.
- Using a floured bench scraper or spatula to assist, carefully move your dough to floured parchment paper (cut ~15"x15") atop a cutting board.
- Using your fingertips, gently knead the dough into a 5 inch disk, then create a 1 inch ring around the perimeter for the crust. Gently and carefully pass the dough back and forth between your hands, spinning it 45 degrees with each pass. Continue until you have stretched your dough to about 10 inches. (Watch this video for further guidance! Dough forming happens at 1:25.)
- Top your pizza! Gently ladle sauce into the center and spread it up to the crust with the back of the spoon. Generously add dollops of camembert, then cover the pie with slices of prosciutto.
- To transfer your pizza to the oven, hold your cutting board close to the pizza stone or baking sheet then gently slide the parchment paper onto it. Bake for 8-10 minutes, until the crust is golden brown and feels crunchy to the touch.
Carefully slide back to your cutting board - you can remove the parchment paper from beneath the pizza. Lightly drizzle with honey and sprinkle with chili flakes. Cover the whole pie with plenty of arugula.
Slice it up and try not to burn the roof of your mouth!