This pizza was amazing. I got the recipe from my CSA (Farm Box LA) newsletter.
- pizza dough (homemade or store bought – I used Trader Joe’s brand for this)
- olive oil
- garlic (1-2 cloves)
- salt (optional)
- 2-3 medium tomatoes
- fresh oregano (optional)
- fresh mozzarella cheese
- 4 slices prosciutto
- greens of your choice (e.g. chard, kale)
First a note on quantity. A tub of fresh mozzarella balls (get the medium or large sized, not the tiny ones), a 4 oz package of prosciutto, and a bunch of greens will be enough for two pizzas. So make two pizzas! Double the very approximate quantities listed above.
1) Preheat oven to 450 (preferably with a pizza stone in the oven but ok if you don’t have one).
2) Cut or tear the greens and add them to a baking sheet, tossed with olive oil and salt. Put in oven for 10 minutes, until they’re a little brown and dried out, but not completely dry (i.e. not as dry as kale chips). Remove from oven and set aside.
3) Roll out pizza dough and stretch it to a roundish shape. Sprinkle cornmeal on a pizza peel or a baking pan. Transfer the dough to the peel or pan and adjust shape. Brush some olive oil on the dough. Add chopped garlic and brush it around to make sure all the garlic’s not in one place. Then – my secret pizza technique – sprinkle a little kosher salt on the dough, especially the outer edges that won’t be covered with toppings. Slide the dough onto your pizza stone or put the pan into the oven and bake for 4 minutes.
4) Slice your tomatoes. After the dough has baked for 4 minutes, add the tomatoes. The tomatoes don’t have to cover the whole pizza – just make sure there’s tomato in each bite. Bake for 10 minutes.
5) Slice the mozzarella balls. After the pizza has baked for 10 minutes, add the mozzarella balls and bake for 5 more minutes until the crust is nicely brown. Remove from oven.
6) Slice prosciutto into thin strips. Scatter the prosciutto strips over the pizza and then scatter the greens over the top.