Thursday, November 20, 2008

Not Arugula, Prosciutto and Asiago Pizza

When I planned pizza, I had hoped to get some arugula or mizuna for the very least. I was dreaming of the wonderful pizza I often I get at Mandola's. Alas, no arugula or mizuna and I wasn't quite bold enough to make a pizza with kale or bok choy on top. I had already bought some prosciutto and asiago cheese so I decided to stick with that. Upon looking through the crisper drawer and pantry, I decided to add some tapenade (a marinated olive mixture of sorts) and some roasted bell peppers to the meat and cheese.

To make supper, I made a batch of pizza dough. While the dough was raising, I chose two bell peppers from my massive collection of peppers in the crisper drawer. I sprayed them with olive oil and put them the grill. I roasted them, turning as needed, until each side was charred. (You can also roast them in a 375 oven for 35 or so minutes, turning frequently). I took them off the grill and put them directly into a ziploc bag and let them steam, this helps the skins peel right off. Once they were cool enough to handle, I peeled the skins off of them, removed the stems and seeds and cut into long strips.

Once the dough was done rising, I opened up a jar of pasta sauce I canned earlier this summer and lightly spread some on top. I then sprinkled some of the olive mixture on top, followed by the roasted bell peppers. Because I used prosciutto and asiago cheese, two very flavorful ingredients, I needed less cheese and meat then if I would have used pepperoni and mozzarella. I used 2 thin slices of prosciutto that I cut into small rectangles and then lightly sprinkled with asiago cheese. I baked it at 425 for 12 minutes and then served with the frequent side of a bok choy salad.

What can I say? The family loved it. It was pizza. You can't go wrong there. We had to laugh though. M preferred to eat off the toppings and leave the crust for her second piece. J ate the crust and left the toppings scattered on his plate. Jack Sprat and his wife all over again.

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