Wednesday, July 13, 2011

Pizza bianca with prosciutto

The pizza bianca is characterized by its base is not covered with tomatoes, we like, sometimes the elaborate with different combinations of ingredients to cover, like this Pizza bianca with prosciutto crudo, arugula and Parmesan. Sometimes it covers the pizza dough with cream, ricotta or other dairy ingredients, we like to put onion that adds juiciness and sweetness.

Pizza bianca with prosciutto is one of the usual and hope that when probéis also become one of your favorite pizza is a light and nutritious, low in fat because it adds a moderate amount of cheese, although this may vary everyone can put the amount of both cheeses, such as ham and rocket salad, your choice.

This pizza based on the prepared pizza dough with sourdough, clicking on the name you can access the recipe. You can also try other good mass as crispy pizza dough, pizza dough with semolina or pizza dough with beer. 1 large pizza dough, ½ onion, 4-5 slices of cured ham not very, 1 handful of arugula leaves (ours just picked our 'garden city', grow great), 1 handful of grated Emmental cheese , 1 handful of grated mozzarella cheese, fresh rosemary leaves, some slices of parmesan cheese, extra virgin olive oil, black pepper (optional) and oil hot for pizza.

Stretch pizza dough on the baking sheet, peel and cut the onion pen, on the basis distribute it with the rosemary leaves and seasoned with a string of extra virgin olive oil. Divide the mozzarella cheese grated Emmentaler and, as mentioned, the amount to taste. In a preheated oven on the program you normally use, enter the pizza pan.

We have changed the program with new oven, we recommend using intense heat hearth, which generates intense heat that is distributed less evenly across the turbo function, the temperature we set for this program was 190 º C. In the gallery you can see the beautiful golden color of the base of the pizza, in addition to providing flavor, crunchy texture exquisite.

Previously horneábamos heat up and down to about 200-220 º C, the pizza took longer to do. On the baking time for this prior preparation of the pizza bianca have two choices, you can do until you're at the point and then add the remaining ingredients, or give first 12-15 minutes, add the ham, arugula and Parmesan and give the oven another 5 minutes.

Of the two forms is exquisite and we encourage you to try. If you give a second batch should be short, as the ham will dry a lot, would be very salty and dry the arugula and shrinks, apparently not so attractive as to apportion fresh arugula, but rich is. Another option is to add a little more fresh arugula before serving.

For those who like it, serves Pizza bianca with prosciutto accompanied by a bottle of hot oil for pizza, and prepare your guests to enjoy.

No comments:

Post a Comment