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Pizza with Goat Milk Brie, Prosciutto, and Tomatoes

June 23, 2010

by Elizabeth

I really need to learn how to make pizza on the grill, because I’ve had a burning desire to make it at least once a week lately. And heating the oven up to 450 once a week is ridiculous since I’m pretty sure the house doesn’t cool off for at least two days. (Does anyone else have this problem or is it strictly a 1950s ranch home issue?) Anyway, it’s worth it because the pizza is so good, and perfect for summer.

I know that sounds crazy, but the trick is, this isn’t typical ooey gooey heavy pizza. I use a very, very thin crust – almost cracker like – which I guess would make this more of a flatbread, but I’m refusing to use that term since it seems to be the new restaurant menu trend.  It’s very lightly topped with fresh summer tomatoes, maybe herbs from the garden, some cheese, and a little bit of whatever else your heart desires. Whatever you do, don’t be too heavy-handed with the toppings. This crust simply can’t take it.

This pizza is perfect for my favorite summer date night with husband – sitting on our patio (with a ceiling fan!), enjoying a light dinner and a bottle of wine.  Husband admiring our new fence, me planning our future garden. Just being, and enjoying every minute of it.

Pizza with Goat Milk Brie, Prosciutto, and Tomatoes

1 ball of dough for very thin crust 10-12 inch round (see below – it’s 1/4 of the total dough recipe)
1 tablespoon olive oil
1 teaspoon truffle oil (optional)
3/4 cup roasted cherry tomatoes, roughly chopped
2 oz goat milk Brie, sliced very thinly
2 oz mozzarella, torn into bite size pieces
2 slices prosciutto, torn into bite size pieces

Preheat oven to 450˙ with pizza stone on bottom rack. If you don’t have prepared roasted tomatoes, toss halved tomatoes on a baking sheet with a little olive oil, balsamic, salt and pepper and let them cook while the oven preheats. They won’t be as well roasted, but that’s ok – they’ll cook more while the pizza bakes. You could even use raw tomatoes if you want.

Gently shape dough into a 10 to 12 inch round, it should be almost translucent. If it seems to be pulling back as you shape it, let it rest, covered with a dish towel for 5-10 minutes. Place it on a very well floured pizza peel or the back of a cookie sheet. Brush the dough with olive oil, and truffle oil if using. Spread tomatoes evenly on dough, followed by cheeses then prosciutto. Sprinkle with a little Parmigiano if you want. Transfer pizza to the pizza stone in the oven. Bake for 10 minutes or until crispy and the crust is golden brown.

Thin Crust Pizza Dough
Adapted from Pizza and Other Savory Pies

This will serve two as a light meal with a salad. You could serve 4-6 as an appetizer, I would cut it into small squares.

3 1/3 cups unbleached all purpose flour and 1/4 cup whole wheat flour (I used all all-purpose)
1 package instant yeast (2 1/2 tsp)
1 tablespoon sugar
1 tablespoon salt
1 1/4 cup warm water
2 tablespoons olive oil

In a food processor with the dough blade attached, pulse the dry ingredients for a few seconds. With the motor running, add the oil and water. Pulse until a rough ball forms. If a mass won’t form, add a little bit more water. Let it rest for 10 minutes. Process for another 30 to 90 seconds, until the ball is well formed and tacky, but not sticky. Transfer the ball to a floured surface and shape into a smooth ball. Move the ball to a large oiled bowl (I spray a bowl with Pam), and cover with plastic wrap. Let the dough rise for at least 2 hours, until doubled in size. I find that if you let it rise longer – for several hours, or even all day in the refrigerator, the dough is much easier to work with and you can make a much thinner crust.

Once the dough has risen, divide it into 2 equal balls for 2 14-inch thin crust pizzas, or divide it into 4 equal balls for 4 very thin crust 10-12 inch pizzas. You can freeze the extra dough balls in a plastic baggie. Defrost in the fridge overnight, on the counter for several hours, or if you’re in a rush, immerse the bag in a bowl of warm water – it should defrost in 30 minutes to an hour.

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