Friday, March 13, 2015

Prosciutto & Grape Pizza

You know how sometimes you get a craving for a unique combination.  Well this happened to me on Monday night and I went with it.  I won't hesitate to make this again but only when red grapes are back.  The black grapes I bought had no sweetness to them at all and ended up as squirrel and bunny food. 

Prosciutto & Grape Pizza

Dough ~

1 tsp quick rising dry yeast
1/2 tsp sugar
1 3/4 cups warm water

Mix together and allow to sit for 10 minutes.

 In a medium bowl,  combine 2 cups flour and 1 1/2 tsp sea salt.  Slowly mix in water.  Mix together (using your hands works best) until it forms a ball.  Knead for a couple minutes on a lightly floured surface and return to the bowl and rub 1 tsp extra virgin olive oil on top.  Cover with a towel and let rest for about 45 minutes.

Spread out dough on a greased pizza pan.  Top with slices of Fontina cheese (I used about 12 oz).  Top with small pieces  (4 slices cut up) of sliced Prosciutto and 1/2 cup of sliced grapes.  Sprinkle 1/2 tsp oregano on top.  Bake for 20 minutes at 350°.