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Courtesy of Joseph & Mary Sayers, Grand Prize winners in the 2nd Annual Cavit Gourmet Pizza Classic. For more information on the Classic, please visit CavitCollection.com.
Ingredients
PIZZA INGREDIENTS:
- Sauce, marinara
- (1 & ½) slices provolone cheese
- (1/2) cup feta cheese
- (1/4) cup asiago cheese
- (3) slices prosciutto
- (1) small onion or (3) shallots
- (1/4) cup parmigiano reggiano cheese
- (1/2) cup firm tomatoes (2 or 3) seeded & cut into small chunks
- (1/2) cup chopped cilantro or Italian parsley
- (3) Tbsp. olive oil
- (1) Tbsp. red wine vinegar
WHOLE WHEAT PIZZA DOUGH:
- (3/4) cup whole wheat flour
- (1 & 3/4) cup all purpose flour
- (1/2) tsp. salt
- (1) tsp. granular yeast
- (1) cup water (not too hot, not too cold)
Directions:
PIZZA:
Caramelize onion in a little olive oil over medium heat or microwave for 2 minutes. Roll out dough to a thin 12 inch diameter and spread on a pizza screen. Add thin layer of sauce. Break up provolone into small pieces and spread evenly over sauce. Evenly spread feta onto sauce not covered. Evenly spread asiago onto sauce, filling up available space. Add layer of prosciutto pieces. Add layer of onion (shallot) mixture. Bake for total of 12 minutes at 410 degrees. After 5 minutes use a spatula to remove pizza from screen and slide it onto oven rack only. Continue to bake for 5 minutes. Move pizza to bottom rack for last 2 minutes taking care not to burn as ovens will vary.
FRESH TOPPING:
Bruschetta style salad: while pizza is baking, mix together cut tomatoes, parmigiano reggiano cheese, cilantro, olive oil and vinegar, a dash of salt and pepper. When pizza is removed from oven spread topping over the pizza, cut and serve.
PIZZA DOUGH
Mix ingredients until you can knead, knead, put 1 tablespoon of olive oil in bowl and coat dough by pressing it into oil and turning. Cover and let rise. Makes two very thin, low salt pizza doughs.
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