Prosciutto and Broccolini Pizza
For the Pizza Dough
- 3/4 cups warm water, 100º F
- 1 heaping teaspoon instant rapid-rise yeast
- 2 cups bread flour
- 1/2 teaspoon kosher salt
- 2 tablespoons + 1 teaspoon light olive oil, divided
For the Toppings
- 1 tablespoon kosher salt
- 2 ounces broccolini, cut into bite-sized pieces
- 1 tablespoon light olive oil
- 2 tablespoons unsalted butter, melted
- 1 clove garlic, peeled and minced
- 1 tablespoon finely ground cornmeal
- 1 ounce prosciutto ham, chopped
- 1/4 cup caramelized onions
- 1/2 cup shaved Asiago cheese
- 1/4 cup shredded Mozzarella cheese
Place a large pizza stone* on the lowest rack of the oven. Preheat the oven to 450º F. Bring 3 quarts of water to boiling while preparing the pizza dough.
For the Pizza Dough: Fill a 2-cup liquid measuring cup with the warm water. Sprinkle the yeast over the warm water, giving it a quick stir, so that all of the yeast gets wet. Be sure to wipe any yeast sticking to the spoon back into the water. Let the yeast mixture sit for about 5 minutes.
Add bread flour and kosher salt to the large bowl of a stand mixer, and stir a few times to mix. By this time, the yeast should have started to “bloom” or look fluffy on the surface of the water. Add 2 tablespoons of the olive oil into the yeast mixture, stirring to combine. (The oil won’t completely incorporate with the water.)
Affix a dough hook to the stand mixer before turning it on to a medium-low setting. With the mixer running, gradually pour the yeast and oil mixture into the flour. Once all of the liquid has been incorporated, increase the mixer speed to medium, and continue to mix the dough for one minute to knead. The dough should be sticky, but not overly gooey.
Pour the remaining teaspoon of olive oil into a large bowl. Take the dough from the mixing bowl, and roll it around in your hands to make a large ball. Place the ball of dough into the bowl, turning to coat the surface with the oil. Cover the bowl tightly with plastic wrap, and place a clean kitchen towel over top. Set the wrapped bowl in a warm, draft-free area to rise for 20 minutes while preparing the pizza toppings.
For the Pizza: By now, the water should be boiling. Stir a tablespoon of kosher salt into the boiling water. Drop the broccolini into the water until it just brightens in color; about 30 seconds. Use a slotted spoon to transfer the blanched broccolini into a small bowl. Cover with cold water and let stand for 1 minute; drain.
Combine the olive oil with the melted butter and minced garlic to make a simple sauce; briefly set aside.
Dust the back of a sheet pan with cornmeal. Roll the pizza dough out on a well-floured surface. Dust the back of a sheet pan with corn meal. Place the dough round onto the sheet pan. Generously brush the dough with the garlic butter sauce. Arrange the prosciutto, broccolini, caramelized onions, Mozzarella, and shaved Asiago over the pizza dough.
Slide the pizza onto the hot pizza stone and bake for 9 to 14 minutes or until the crust is golden brown and the cheese is nicely melted. Remove the pizza on the stone from the oven and let stand for 5 minutes before slicing to serve.
*Recipe Notes: A stainless steel half sheet pan may be used in place of a pizza stone, however the crust will be slightly less crisp, and overall baking time may need to be extended.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.