Cutting up through the pizza Margherita

Pizza Margherita with Prosciutto

Course: Dinner, Lunch
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Stone heating up: 30 minutes
Total Time: 20 minutes
Servings: 6
Calories: 457kcal
Author: Edyta
Easy homemade Pizza Margherita with Prosciutto
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Ingredients

For the dough:

  • 3.5 cups bread flour (up to 4 cups - you may substitute with all-purpose flour);
  • 1 package instant dry yeast;
  • 1 tbsp sugar;
  • 1.5 cups warm water (110F)
  • 2 tbsp olive oil plus extra as needed;
  • 2 teaspoon kosher salt

Or

  • 1 lbs store bought pizza dough

For the sauce:

  • 1 28 oz. can tomatoes in puree; whole, peeled
  • 0.5 teaspoon kosher salt up to 1 teaspoon

For the pizza:

  • 2 balls pizza dough
  • 1 cup pizza sauce
  • 16 oz Fresh Mozzarella Cheese thinly sliced
  • 8 slices Prosciutto (if you decided to go this route)
  • 8-10 leaves fresh basil
  • Extra Virgin Olive Oil for drizzling
  • Salt & pepper

Instructions

Instructions for the dough:

  • Place flour, sugar, yeast and salt, into the bowl of a stand mixer. Then mix on low, until combined;
  • With the mixer still running, slowly add water and 2 tbsps. of olive oil. Then mix until the dough forms into a ball;
  • If the dough is too dry, then add an additional tablespoon of water at a time;
  • If the dough is too sticky, then add an additional tablespoon of flour at a time;
  • Transfer the dough onto a lightly floured surface and gently kneed for 30 seconds to form into a ball;
  • Place the dough into a large oiled bowl, and cover with plastic wrap;
  • Let the dough rise in a warm place until it doubles in size and achieves a spongy consistency (about 1.5 hrs.);
  • Turn the dough onto lightly floured surface, punch it and divide into two equal pieces;
  • Shape each piece into a bowl, cover them with kitchen towel and let rest for 10 more minutes.

Instructions for the pizza

  • Place a pizza stone into the oven and heat it up to 450F;
  • Once the oven reaches 450F, continue to heat up the stone for 30 minutes;
  • In the meantime, prepare your sauce;
  • Remove tomatoes from the can and reserve 1 1/2 cup of puree;
  • Remove and discard the seeds from the tomatoes;
  • Add tomatoes into a food processor and pulse until slightly crushed;
  • Add the reserved puree and salt and pulse one or two times to combine. Then set aside;
  • Next, spread some flour with semolina onto a pizza peel and place one of the balls on it;
  • Either push or roll the dough until ¼ inch thick (if the dough springs back, let it rest for 10 minutes and then continue);
  • Spread a ½ cup of sauce onto the dough, leaving about 1 inch off the edges;
  • Add half of your cheese slices;
  • Add half of the Prosciutto (again, if desired);
  • Season with salt and pepper;
  • Gently slide the pizza from the peel onto your hot stone in the oven;
  • Bake for 10 minutes;
  • Using the pizza peel, remove the pizza from the oven;
  • Add fresh basil leaves and cut the pizza into triangles;
  • Repeat the process with the second ball.

Nutrition

Calories: 457kcal | Carbohydrates: 37g | Protein: 23g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 1285mg | Potassium: 78mg | Fiber: 1g | Sugar: 5g | Vitamin A: 545IU | Calcium: 382mg | Iron: 2.4mg