Sometimes city living gets to be a bit much. I DO love it here and stay for weeks on end, but every now and then, my suburban roots call and I want to get out. Spend time sleeping in without the bus rattling my windows. Have more space than just two rooms to wander through. Pet some furry friends. And hear the little pitter patter of squirrel feet across the roof of the house. These are all things I cherish about weekends at my parents’ house and apparently my friend Kristin’s house because that’s where I spent last Saturday.
We caught the last of the 49er’s game on the radio on the way down and spent the evening with bottles of wine, mushroom brie and home-made pizza. While Kristin is a huge advocate of making one’s own pizza crust, in a pinch, I am a huge fan of the raw dough from Trader Joe’s. You can actually get raw dough from almost any restaurant that makes fresh pizza – don’t hesitate to call up your neighborhood spot and see if they’ll doll out just the dough.
Putting our culinary minds together, we created a simple luscious pizza that was salty, peppery, warm and melted. So so good. We went with a smokey prosciutto, which held its own while baking, a herb garlic crust loaded with flavor, used fresh little mozzarella balls and topped it with an arugula salad and a bit of parm. An amazing and classic combo, which is so easy and worth it to create from home. As I’ve said before, and will stick by, even when you make the ‘bad for you’ food at home I never really feel that bad because I know what I put in it and that it’s all good stuff with over the top results.
- Olive oil
- Fresh pizza dough
- Pizza/tomato sauce
- Fresh mozzarella (the creamy kind that comes soaked in water)
- Balsamic Oil
- Parmesan, shaved or grated
Pre-heat oven to 400 degrees. Coat the bottom of a rimmed cookie sheet with a thin coat of olive oil. On a floured work surface stretch out the dough, move to cookie sheet and stretch to fit. Layer on sauce, tear up mozzarella, and place large chunks of prosciutto on top of sauce. Bake for 15-20 min until it’s bubbling and golden, and the bottom is brown. Meanwhile toss the arugula with olive oil, a touch of balsamic and salt and pepper. When the pizza done, top with arugula salad and parmesan.