Pizza with prosciutto crudo and artichokes

Name: Pizza with prosciutto crudo and artichokes - Anca H.
Ingredients: 500 g type 0 flour; 250 ml water; 1 cube of yeast; a pinch of salt; 4 tablespoons of olive oil; tomato juice; 150 g of raw prosciutto; 100 g of artichokes in vinegar.

Pasta/Pizza - Pizza with prosciutto crudo and artichokes by Anca H. - Recipia

Pizza with prosciutto crudo and artichokes: a delicious culinary experience Who doesn't love a good pizza? This recipe for pizza with prosciutto crudo and artichokes combines intense flavors and varied textures, creating a dish that will delight any food lover. Prosciutto crudo, with its delicate and salty taste, pairs perfectly with artichokes, adding a touch of freshness and a slight tanginess. Whether you're preparing it for a family dinner or a party with friends, this pizza is sure to please everyone. Preparation time: 30 minutes Rising time: 1 hour Baking time: 15-20 minutes Total: about 1 hour and 50 minutes Servings: 4 Ingredients: - 500 g type 0 flour - 250 ml lukewarm water - 1 cube of fresh yeast (about 25 g) - A pinch of salt - 4 tablespoons olive oil - 200 ml tomato sauce (you can also use diluted tomato paste) - 150 g prosciutto crudo, sliced - 100 g pickled artichokes, drained and dried Preparation: 1. Preparing the dough: Start by dissolving the yeast in the lukewarm water, adding a pinch of salt to activate the yeast. It is important not to use hot water, as this can kill the yeast. Mix well until the yeast is completely dissolved. 2. Mixing the ingredients: In a large bowl, add the flour and make a well in the center. Pour in the yeast-water mixture and olive oil. Use a spatula or wooden spoon to gradually incorporate the flour into the liquid until the dough begins to form. 3. Kneading the dough: Transfer the dough to a lightly floured work surface and start kneading for about 10 minutes. The dough should become elastic and non-sticky. If it is too sticky, you can add a little more flour, but be careful not to overdo it, as a pizza that is too dry will not have the same texture. 4. Letting the dough rise: Place the dough in a bowl greased with a little olive oil and cover it with a clean towel or plastic wrap. Let it rise in a warm place, away from drafts, for about 1 hour or until it doubles in size. 5. Shaping the pizza base: Once the dough has risen, remove it from the bowl and gently knead it for a few minutes to release the air. Roll the dough out on a floured surface, forming a round disc about 30 cm in diameter. You can use a rolling pin to achieve an even thickness. 6. Assembling the pizza: Preheat the oven to 180°C. Place the pizza base on a baking tray lined with parchment paper. Spread a generous layer of tomato sauce over the pizza base, leaving a small edge. 7. Adding the ingredients: Evenly distribute the slices of prosciutto crudo and the artichokes over the tomato-sauced base. You can also add spices like oregano or basil for extra flavor. 8. Baking the pizza: Place the tray in the preheated oven and bake the pizza for 15-20 minutes, or until the edges turn golden and crispy. It is important to check occasionally, as every oven may bake differently. 9. Serving the pizza: Once baked, remove the pizza from the oven and let it cool for a few minutes. Cut it into slices and serve warm, perhaps with a drizzle of olive oil on top or with a yogurt and garlic sauce for a refreshing contrast. Practical tips: - If you want to save time, you can use store-bought pizza dough, but nothing compares to the taste of freshly made dough at home. - You can experiment with various types of cheese, such as mozzarella or parmesan, to add an extra layer of flavor. - If you can't find pickled artichokes, you can use fresh or frozen artichokes, but make sure to cook them beforehand to soften them. Nutritional benefits: This pizza is a balanced choice, based on carbohydrates from the flour, proteins from the prosciutto crudo, and vitamins from the tomatoes and artichokes. Artichokes are also known for their digestive properties and low calorie content. Frequently asked questions: 1. Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast. About 7 g of dry yeast is equivalent to a cube of fresh yeast. Make sure to activate it according to the instructions on the package. 2. How can I store leftover pizza? Leftover pizza can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat it in the oven to restore its crispy texture. 3. What drinks go well with this pizza? A pale beer or a dry white wine are excellent choices to accompany this pizza, but you can also opt for fresh tomato juice or a refreshing cocktail. So, get ready to enjoy a delicious pizza full of flavors that will bring a smile to anyone's face. You can personalize it to your liking, and every meal will become a special occasion. Enjoy your meal!

Pizza with prosciutto crudo and artichokes

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