Date, prosciutto and cheese pizza
Pizza
Italian cuisine
Pizza is like a blank canvas. Top it with delicious things, and it becomes a masterpiece. <br /> <br />For this recipe, I bought a ball of dough from the local pizza joint, and used half. Pizza dough freezes great. Just place in an oiled ziploc bag and store in the freezer. Defrost at room temperature for several hours when you want to use it. <br /> <br />Sometimes I use a pizza peel and sometimes I use a parchment-lined sheet pan when I form the pizza. In this recipe, I used the sheet pan, and slid the pizza, parchment and all, onto the hot sheet pan in the oven. If you have a baking steel, you'll get a much nicer browned bottom crust. Make sure to heat your oven for a good while, about 20 minutes or more. <br /> <br />If you can't find prosciutto, par-cooked bacon is a fine substitute. Place two or three rashers in the microwave and cook for a few minutes, until not quite crispy. <br /> <br />A good, simple salad to accompany this pizza would be baby arugula, which has an assertive spiciness. Toss with a simple dressing of olive oil, champagne vinegar (my favorite), flaky salt and cracked pepper. You could also scatter the salad right on top of the pizza, for a fancy-ish salad pizza.
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