Tuesday, February 8, 2011
Egg, Ham, and Spinach Pizza
1 store-bought pizza crust
4 crups baby spinach leaves
2 teaspoons olive oil
3 oz. thinly sliced prosciutto, I used prosciutto that was pre-chopped
1/2 cup grated parmesan cheese
3 cloves garlic, thinly sliced
4 large eggs
Preheat oven to 450 degrees. Place the pizza crust on a baking sheet. Scatter the spinach all over the crust and drizzle with the oil. Evenly distribute the prosciutto, parmesan, and garlic on top of the spinach. Since I used the pre-sliced prosciutto, I decided to pre-cook it a little to render the fat and add the garlic and about 1/2 cup of onions to the pot. Make 4-5 wells in the spinach topping, spacing them so there is 1 well on each quarter of the pizza. Crack 1 egg into each well. Bake 12-15 minutes, until the spinach is wilted and the egg whites are fully cooked. Cut into large slices. I made my pizza on a cookie sheet so I used 5 eggs in my recipe.
1 cup warm water
1/4 teaspoon sugar
1 quarter-ounce package active dry yeast
2 3/4 cups all-purpose flour
1 teaspoon coarse salt
2 Tablespoons olive oil, plus more for the bowl and parchment paper.
Pour 1 cup warm water into a small bowl. Add sugar, and sprinkle in the yeast. Using a fork, stir the mixture until the yeast is dissolved and the water has turned tan. Let stand until foamy, about 10 minutes. In a food processor fitted with the metal blade, combine 2 3/4 cups flour and the salt. Pulse 3-4 times. Add the yeast mixture and the olive oil. Pulse until the dough comes together, adding more flour as needed until the dough comes together, adding more flour as needed until the dough is smooth, not tacky, when squeezed. Transfer to a clean work surface, knead flour 4-5 turns and shape into a ball.
Place the dough in a lightly oiled bowl, smooth sides up. Cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour. Remove the plastic wrap and place your fist in the center of the dough to punch down. Fold the dough back onto itself 4-5 times.
Roll out the dough and place on a large cookie sheet. You will pull and punch down in order to make it fit into the sheet. Make indentions with your fingers into the dough and sprinkle with olive oil and about 1/4 teaspoon of salt all over the dough. Let sit about 30 min. to 1 hour and then fill how you desire.