A wonderful Homemade Margherita Pizza with Crispy Prosciutto and Crispy Crust. Are you licking your lips yet?
Hey everyone! Got a wicked authentic pizza recipe for you today. A homemade margherita pizza with a few added touches to make things a bit more interesting. As I like to do with many of the recipes I upload. By the way, when I say authentic, I don’t mean that I am the pizza expert who has traveled around Italy, and that I know the best of the best. However, I am aware that the Italians like to keep there food classic, simple and humble. So no, I didn’t load this pizza with a crazy amount of toppings and calories. Nor did I make it so cheesy that you could stretch the cheese from one side of the room to the other.
Every time you see an Italian make pizza, or any traditional Italian dish for that matter. They tend to give the same secret over and over again. And it’s always something around the lines of “keep it simple” or “you don’t need much” is it not? So, I encourage you, as a half Mauritian Aussie who had a blast making this pizza, to put your focus and love in the cooking process, rather than worry about what toppings you are going to put on. I guarantee that you will have a much better cooking experience when you want to achieve a well made, classic, gourmet dish. And you will certainly blow Domino’s right out of the water.
What else do you need to make a good pizza? Heat, yep that’s right, lots and lots of heat. If you get impatient like I did with the first pizza I made. And you put the pizza on a cold tray, then in an oven that isn’t fully pre-heated, do not be surprised if your Margherita pizza comes out under-cooked and floppy like a big tongue that wants to lick your face off. And of course, if you have a wood fire oven at home, use that as you will always get a better result. But if you are going to use an oven, which I am assuming most of you will. Do not be afraid of the heat, and make sure that oven is FULLY pre-heated.
And before we move on to the recipe, as always I want to say thank you, you’re all amazing. I also want to ask a simple question. Pineapple on pizza, yay or nay? I am going to go with nay, but comment down below if you like it or not. Other than that, have a super awesome day and prepare you palates for zucchini fritters!
Homemade Margherita Pizza with Crispy Prosciutto
- Pizza dough:
- - 200g of plain flour sifted plus extra for dusting
- - 80g of semolina
- - 1 teaspoon of salt
- - 2 teaspoons of dried oregano
- - 1/2 a teaspoon of dried yeast
- - 175mls of warm water
- - 1 tablespoon of olive oil
- Tomato sauce:
- - 1/2 a tablespoon of olive oil
- - 2 cloves of garlic
- - 200g of tinned plum tomatoes
- - 1 handful of basil leaves roughly chopped
- - Salt and pepper for seasoning
- - A pinch of sugar
- - 1 red onion sliced thinly
- - 1 tablespoon of red wine vinegar
- - 100 grams of prosciutto cut in half lengthways
- - 100g grams of mozzarella balls boconcini
- - Whole fresh basil leaves
- - Baby rocket for garnish optional
- Put the flour, semolina, salt and dried oregano in a large bowl.
- Whisk the yeast, water and olive oil together in another bowl until the yeast dissolves, then add to the flour mixture.
- Use a wooden spoon to bring the mixture together. Once you have combined the mixture as best as you can with the spoon, lightly dust a flat, clean surface with flour, then pour the dough onto your surface. Firmly bring the dough together with your hands, then knead the dough for about 10 minutes. If you need to add a touch more flour, do so.
- You want the dough to be smooth and elastic, so make sure you take the time to give the dough a good knead.
- Put your dough back into the bowl, then just give it a light dusting of flour on top. Cover with a damp cloth and leave in a relatively warm area to prove for about 2-2½ hours.
- Red onions:
- Put the red onions, red wine vinegar and a pinch of salt in a bowl, then mix with your hands to ensure all the onions are coated in the vinegar. Leave for about 10-15 minutes.
- You then want to grab your onions and squeeze as much liquid out as you can. Transfer them to another bowl or a container.
- Tomato sauce:
- Pre-heat a sauce pot on medium heat, then add your olive oil and garlic. Fry the garlic for about half a minute then add your tinned tomatoes. Get a potato masher, then mash all the whole tomatoes in the sauce until they are all nice and broken down.
- Bring the sauce to a boil over high heat, then turn the heat down and simmer for about 10 minutes.
- Turn the heat off. Add your basil, then add a pinch of salt, pepper and sugar.
- Once the dough has proved, pre-heat your oven to 250 degrees Celcius (480 degrees F). Leave a pizza stone or a large tray in the oven to preheat.
- Put the dough out on your surface and quickly knead to get rid of the gas. Cut the dough into 2 even portions. Lay a cloth over the 2 balls of dough and leave for about 15 minutes.
- Lightly flour your surface, then roll the dough out into 1/2 inch thick rough circles. Whenever the dough starts to stick to the surface, just add another light dusting of flour. Once the dough is rolled out, crimp the edges with your fingers.
- Take the pizza stone out of the oven, making sure the oven door is open for the shortest time possible. Dust the stone or tray with flour, then carefully put the rolled out dough on top.
- Spoon and spread over a thin layer of your tomato sauce. Add some of your red onion. Tear your mozzarella into chunks and place on your pizza evenly spaced out. Add waves of your prosciutto, then finish by adding some whole basil leaves.
- Cook in the oven for 11-13 minutes, but make sure that oven is fully pre-heated before adding that pizza.
- Once the pizza is cooked, finish it by garnishing with the baby rocket if you have it.
- Serve and enjoy.