Prosciutto and Goat Cheese Pizza

June 10, 2008 3 Comments

Prosciutto and Goat Cheese Pizza

Our Most Popular Pizza Of The Night

Saturday we celebrated my birthday by inviting a bunch of good friends over to make pizza in our new outdoor wood-burning oven. Everyone was asked to bring his or her favorite topping while we supplied the pizza dough, sauces and cheese. In total, I must have cooked over 24 pizzas before we were done.

Everyone got creative and came up with some interesting combinations. We tried artichokes, anchovies, pepperoni, pineapple, sausage, prosciutto (Italian ham), an assortment of olives, peppers, mushrooms, fresh tomatoes, sun dried tomatoes and I’m sure I’m forgetting some.

For cheese we tried mozzarella, goat, pecorino, Parmesan and fresh buffalo mozzarella. There was tomato sauce, pesto sauce, garlic and olive oil. Each pie was unique and a delight to sample.

The wood-burning oven ranges from 700°F to 800°F when cooking pizza. The pies are thin crusted and only about 8 inches in diameter so they cook fast, about 3 to 4 minutes per pie.

Unfortunately it was about 95 outside on Saturday so standing in front of the oven for over 2 hours was a test of endurance. I’m reminded how uncomfortable it must be for professional chefs working in a hot kitchen 8 to 10 hours per day. I was fortunate to have an ice bucket filled with beer next to me so I could grab ice to cool off and replenish my liquids.

There are so many great pizza recipes but I wanted to share with you this one from Wolfgang Puck’s cookbook, Pizza, Pasta, and More! I am a big fan of Chef Puck and find his recipes easy to follow, to the point and most enjoyable. Here is his recipe for Prosciutto and Goat Cheese Pizza.

Prosciutto and Goat Cheese Pizza

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Yield: 2 - 8 inch pies

Prosciutto and Goat Cheese Pizza

Ingredients

12 ounces pizza dough ¼ cup of pesto 1 cup grated mozzarella cheese 1 cup grated Fontina cheese

2 Roma tomatoes, cut into thin slices

2 ounces of prosciutto (Italian ham), cut into thin strips

2 ounces of goat cheese, cut into small pieces

¼ teaspoon fresh oregano, minced

¼ teaspoon fresh thyme, minced

4 teaspoons freshly grated Parmesan cheese

How To Prepare At Home

Chef Puck suggests using a pizza stone placed on the middle rack of your oven that has been preheated to 500 F. Before we had this wood-burning oven, I would use a pizza stone and can highly recommend them if you like to make pizza at home or even bread for that matter. They really make a difference when trying to get the crust nice and crisp.

Divide the dough in half for two pizzas. Stretch and roll the dough out on a floured surface to make 8-inch rounds. I like thin-crusted pizza so the roundness isn't as important to me as the thickness. The thinner the pizza, the faster and crisper they cook.

Brush each pizza round with Pesto and a layer of mozzarella, Fontina, tomatoes, prosciutto, goat cheese, oregano, thyme and Parmesan cheese.

Bake the pies until the crusts are lightly browned. In the oven this will take about 10 to 12 minutes. In our wood burning oven, about 4 minutes.

When the pie is done, remove it from the oven and place it onto a large cutting board or pizza pan and cut into slices with a pizza cutter. Delicious!!!

 

Last modified on Tue 15 July 2014 10:42 am

Comments (3)

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  1. Jon T says:

    You were a prince to suffer the heat and crank out all the goodies.
    The pizzas were delicious!
    Thanks for having us and putting my back on your site.
    Jon and Abbe

  2. Lise Miller says:

    Chef, next year, you need a guest chef to spare you the heat that produces such delicious results! Especially enjoyed the shrimp pizzawith fresh basil and Roberta’s homemade key lime pie!

  3. Jacqui-owes says:

    Your new wood burning oven is gorgeous! Such a great sport for enduring the heat — on your birthday even! You are an inspiration to us all!! Happy belated Birfday RG – I can only imagine the aroma hypnotizing your guests. Procuitto & Goat cheese are two of my faves. I have tried and loved Prosciutto & Fig on flat bread — the salty & sweet is a delightful combo.

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