Recipe: Prosciutto Deep Dish Pizza
Who says you need to go all the way to Chicago for great deep dish pizza? We’ve got you covered with our VDG Salumi Prosciutto Deep Dish recipe; it’s sure to delight all ages and be a new family favourite.
Ingredients:
Marinara Sauce
1lb good quality tomatoes, ripe, and soft
1-2 clove garlic
1 tbsp fresh oregano
salt (to taste)
olive oil (to taste)
honey (to taste)
VDG Deep Dish Pizza Dough (see bottom of article for recipe), or unfrozen deep dish dough
1 cup marinara sauce (made with ingredients above)
100g thinly sliced boneless prosciutto (save some slices for finishing)
1.5 cup assorted colour cherry tomatoes, cut in half, reserving .5 cup for finishing
½ cup torn fresh basil leaves-reserving a bit for finishing
350g sliced buffalo mozzarella, or bocconcini
Directions:
Starting with marinara sauce, spread evenly on bottom of dough.
Layer with all ingredients, but be sure to end with sliced cheese.
And bake for 30-40 mins at 400° or until top is golden brown.
Toss remaining prosciutto slices on top, uncooked (optional)
Sprinkle crust with 1 tsp salt, 1 tsp honey, 1 tsp olive oil
Enjoy!
A perfect meal for the whole family!
VDG Deep Dish Pizza Dough
4.5g Active Dry Yeast
70g warm water
430g All purpose flour
23g medium grind cornmeal
18g lard, small pieces, room temp
18g butter
202g ice water, plus more as needed
9g salt
Equipment
1 x 10inch pie pan
rolling pin
dusting flour
*if no mixer available, use a large bowl, or countertop, and knead with your hands.
Mix yeast and warm water in a small bowl, whisk vigorously for 30 seconds.
Combine flour, cornmeal in the bowl of a mixer fitted with a dough hook.
On low speed, and the lard and butter and mix for 1 minute.
Pour in most of the ice water, reserving about 2 tbsp. Then add the yeast mixture.
With the remaining ice water, swirl around in the yeast container, to grab all left over yeast, then dump into the bowl.
Continue mixing on low speed until the dough comes together, about 1 minute. Stop the mixer, use your fingers to pull away any dough that is stuck to the hook.
Scrape the sides of the bowl and incorporate any leftover flour into the dough.
Stop the mixer, and remove dough onto an unfloured work surface, and knead for 2-3 minutes.
Cover the dough with a damp dish towel, and rest at room temp for 1 hour.
Form the dough into a ball on a sheet pan. Wrap very well with plastic wrap, and proof in the fridge for 24-48 hours.
Remove chilled and proofed dough from fridge.
Roll ¼ inch thick, and lay over pie pan, pushing bottom to shape of the pan, and trim edges as desired.
Poke holes with fork in crust, and pre cook for 15 minutes @350.
Cool on counter, and proceed to assembly.