Store-bought pizza dough pizza

Adapted from The Kitchn, makes 2 pizzas. Serves 4.

Ingredients:

  • 1 lb. store-bought dough, at room temperature for at least 1 hour
  • 1/2 cup (or 3 tbsp) of Rao’s Pizza Sauce, per pizza
  • 4 cloves of garlic in 2 tbsp olive oil
  • prosciutto
  • 1/2 red bell pepper, thinly sliced and sautéed
  • handful of mushrooms, sautéed
  • 1 cup mozzarella di bufala, thinly sliced
  • handful of basil, torn
  • red pepper flakes (optional)
  • cornmeal or all-purpose flour

Directions:

  1. Set your oven to 450 – 500 degrees Fahrenheit. Defrost pizza dough on top of stove.
  2. Sautee raw toppings.
  3. Tear off a large piece of parchment paper roughly 12 inches long. Working with one piece of the dough at a time, form it into a large disk with your hands and place it on the parchment. Use your hands to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling. Brush a thin film of olive oil on a baking sheet. 
  4. Pre-bake the crust for 3-4 minutes before adding toppings.
  5. Top the pizza. Spoon half of the sauce onto the center of the pizza and use the back of the spoon to spread it out to the edges. Pile on half of the toppings and half of the cheese.
  6. Bake the pizza right on the baking sheet. Bake for 5 minutes, then rotate the pizza. If using parchment, slide it out from under the pizza and discard. Bake until the crust is golden-brown and the cheese is melted and browned in spots, 3 to 5 minutes more.
  7. Repeat making a second pizza with the remaining dough, cheese, and toppings.

Tips I came across on multiple websites:

Crust

  • Let the refrigerated dough sit out at room temperature for 30 minutes or more before rolling.
  • Let the oven heat for at least half an hour before baking your pizzas. If you have a baking stone or steel, place it in the lower-middle part of your oven.
  • Set your oven to 450 – 500 degrees Fahrenheit, depending on your comfort. You can make good pizza at 450ºF/232ºC. 
  • Flour a clean wood chopping board (if big enough) to use as a work surface.
  • Don’t roll out the dough — press out the edges to make a crust (don’t press the middle), then stretch with one hand and rotate with other hand, then toss from hand to hand. video
  • Cover the dough and give it a 10-minute break to relax the gluten, when needed.
  • Pizza size: no more than 10 inches/25 cm in diameter.
  • Use olive oil on the sheet, and on the edges before baking. Spread olive oil on both sides of the crust.
  • If you don’t have cornmeal, use Parchment paper. FYI: The paper catches on fire if it touches the heating element.

Sauce

  • Pre-bake the crust for 3-4 minutes before adding toppings.
  • Add enough sauce so that when you spread it, you can still see the dough underneath: 2-3 tbsp of sauce per pizza. Less is more!

Toppings

  • Preheat the oven; While you’re waiting, set up your toppings.
  • Pre-cook raw ingredients (mushrooms, onions, bell peppers, meat, etc.)
  • Keep the toppings to just a handful at most. If you load homemade pizza down with a ton of toppings, it may take too long for the crust to cook.
  • For the cheese, use a low-moisture, whole milk mozzarella. If you want to use fresh mozzarella, drain it and pat it dry. 
  • If you plan to add some fresh arugula or herbs to your pizza, top the pizza with hand-torn basil after it’s out of the oven.

References: Good in the Simple, Garlic Delight, Pillsbury, The Kitchn

Next time I will try Brie, Sage, and Prosciutto toppings; or pesto in place of sauce and top with chicken, fresh tomato, and buffalo mozzarella. I would also try to make garlic knots (dough knotted together with garlic, parsley, and parmigiano-reggiano cheese). I forgot to defrost the dough ahead of time, so I followed this trick from Baking Kneads to wrap the oiled up put it in the oven at 100 degrees Fahrenheit (used the bread proofing setting) for one hour, then check if it is ready (risen to double its size). If it is not fully defrosted, back in the oven for 30 minutes. We used a baking sheet, not a pizza stone, and Parchment paper.

~Jessica

Scrambled eggs with prosciutto and mozzarella

Adapted from Cook Like Your Grandmother and Eating European

Ingredients:

  • 2 eggs
  • ¼ cup of mozzarella, diced small
  • 1 slice of prosciutto, torn
  • 1 small onion, minced (I didn’t have, but used ½ a green bell pepper instead)
  • a pat of butter
  • salt and pepper, to taste

Directions:

  1. Melt butter in a non stick frying pan.
  2. Add vegetables and sauté until translucent, about 3-4 minutes.
  3. Add prosciutto and cook until a little bit crispy, another 3-5 minutes.
  4. Pour egg mixture over everything and cook until almost set.
  5. At the end add mozzarella cheese and cook it until the cheese melts.
  6. Serve immediately with a piece of fresh bread on a side.

I picked up some Pão de Queijo (Brazilian cheese bread) which I love, especially slightly heated up. Using more eggs would have made a better base to hold everything together, but cooking for one! The Italian translation would be “Uova strapazzate con prosciutto crudo” — check out this video I found! Parsley would look good on this. I’ve been picking up $2 potted flowers ever since my aunt got me the holiday Poinsettia (which suffered from extreme cold migrating during winter break and lost 75% of its leaves and petals).

~Jessica