Since I haven't posted a recipe in a while, and it's not the birthday of anyone notable, here is what we had for dinner last evening. I made some modifications that I have noted in parentheses):
Fontina, Prosciutto, and Caramelized Onion Pizzas
From Food & Wine, December 2006
Serve 4
Dough:
1 envelope active dry yeast
1 cup warm water
pinch of sugar
1 teaspoon extra-virgin olive oil
1 teaspoon chopped thyme
1 teaspoon salt
About 2 1/3 cups flour
Toppings:
3 tablespoons extra-virgin olive oil
2 pounds white onions (I used 1 1/2 vidalia onion, roughly chopped)
Salt and pepper to taste
3/4 pound Fontina cheese, sliced (I used Gruyere instead because I can't stand the smell of Fontina. It's tough to grate, but it adds a nice texture and subtle flavor--I also added a healthy amount of Parmesan)
8 thin slices prosciutto, roughly chopped
3-4 leaves basil, chopped
-In a small bowl, combine yeast, water and sugar and let stand 5 minutes. In the bowl of a stand mixer fitted with a mixing paddle, combine flour, salt, and thyme. Add oil and yeast mixture and mix until dough forms. Using the kneading hook, knead 2 to 3 minutes, adding flour if necessary until dough is soft and silky. Shape into a ball and put in a large, oiled bowl. Cover and let rise until doubled in size, about 1 hour.
-Preheat oven to 450. Oil 2 large baking sheets. Heat the olive oil in a large skillet. Add onions and stir to coat. Cover and cook over moderate heat, stirring, until onions are soft, about 5 minutes. Uncover and cook until golden brown, about 8 minutes longer. Season with salt and pepper. Cool.
-Punch down dough and turn it out onto a lightly floured work surface. Divide into 8 equal pieces. Roll each piece out to a 9x3 inch rectangle and arrange on prepared baking sheets. Top each with onions, prosciutto, and cheese (this is where I added the Parmesan). Bake 20 to 25 minutes, or until golden and crisp. Sprinkle with basil.
Fontina, Prosciutto, and Caramelized Onion Pizzas
From Food & Wine, December 2006
Serve 4
Dough:
1 envelope active dry yeast
1 cup warm water
pinch of sugar
1 teaspoon extra-virgin olive oil
1 teaspoon chopped thyme
1 teaspoon salt
About 2 1/3 cups flour
Toppings:
3 tablespoons extra-virgin olive oil
2 pounds white onions (I used 1 1/2 vidalia onion, roughly chopped)
Salt and pepper to taste
3/4 pound Fontina cheese, sliced (I used Gruyere instead because I can't stand the smell of Fontina. It's tough to grate, but it adds a nice texture and subtle flavor--I also added a healthy amount of Parmesan)
8 thin slices prosciutto, roughly chopped
3-4 leaves basil, chopped
-In a small bowl, combine yeast, water and sugar and let stand 5 minutes. In the bowl of a stand mixer fitted with a mixing paddle, combine flour, salt, and thyme. Add oil and yeast mixture and mix until dough forms. Using the kneading hook, knead 2 to 3 minutes, adding flour if necessary until dough is soft and silky. Shape into a ball and put in a large, oiled bowl. Cover and let rise until doubled in size, about 1 hour.
-Preheat oven to 450. Oil 2 large baking sheets. Heat the olive oil in a large skillet. Add onions and stir to coat. Cover and cook over moderate heat, stirring, until onions are soft, about 5 minutes. Uncover and cook until golden brown, about 8 minutes longer. Season with salt and pepper. Cool.
-Punch down dough and turn it out onto a lightly floured work surface. Divide into 8 equal pieces. Roll each piece out to a 9x3 inch rectangle and arrange on prepared baking sheets. Top each with onions, prosciutto, and cheese (this is where I added the Parmesan). Bake 20 to 25 minutes, or until golden and crisp. Sprinkle with basil.
Comments
Lynn, if I worked the standard 9 to 5, I couldn't do it, but I am home by 3 on most days, so I can stand to put a little extra time into dinner on occasion.
thanks for sharing Robyn
Hey, Sassy. Use smoked wild mushrooms instead of the prosciutto. I find they work well as a veggie substitute diced in carbonara sauce, too.
I still have your recipe for that phyllo-dough savory cheese cake thingy on my fridge. The potential calories scare me, though...and I haven't had time, either.