PIZZA WITH PROSCIUTTO, BASIL & GOAT CHEESE

PIZZA WITH PROSCIUTTO, BASIL & GOAT CHEESE image

Yield 4 servings

Number Of Ingredients 27

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Ingredients

Herb Pizza Dough:
1 package (1.5 tsp) active dry yeast
1 tsp sugar
2 cups all purpose plain flour
1/4 cup olive oil
2 tbs dried basil
1/2 tsp salt
Pizza:
Herbed Pizza dough
Olive Oil
Cornemail for sprinkling
2 red or yellow bell peppers
1 cup tomator sauce (8 fl oz)
1/4 lb (125 g) sliced prosciutto, cut into fine shreds
1/4 lb (125 g) fresh goat cheese
2 tbs chopped fresh basil or 1 tbs dried
salt & fresh ground pepper
Tomato Sauce:
4 large or 8 small tomoatoes
olive oil
2-3 cloves minced garlic
2 tbs chopped fresh basil
salt & pepper
Tomato Sauce:
Brush tomatoes with olive oil. Grill tomatoes directly over med-high heat, turning often, until they are grill marked on all sides and starting to soften, 5-8 minutes.
Don't worry if they char but don't overcook. Transfer to cutting board, cut out stems and chop tomatoes coarsely.
Put tomatoes in bowl and stir in minced garlic, fresh basil and salt & pepper to taste.

Steps:

Pizza Dough: Mix 1 package yeast with 3/4 cup warm water and 1 tsp sugar and let sit for a few minutes, until foamy. Combine 2 cups all purpose plain flour, 1/4 cup olive oil, 2 tbs dried basil and 1/2 tsp salt in a bowl. Stir in yeast mixture. Knead on lightly floured board until smooth and elastic, 10 minutes. Place in an oiled bowl, turn, cover and let rise in a warm place until doubled in size, 1-2 hours. Divide in half and form into 2 balls. Use as directed. Pizza: Prepare grill for indirect cooking over high heat (400F/200C) and oil the grill rack. For gas grills, shape dough to fit unheated portion of the grill or trim precooked pizza rounds as necessary. If using homemade dough, roll each ball out on lightly floured board into a 10" (25cm) round. Whether using homemade or precooked rounds, brush both sides with olive oil and sprinkle with a little cornmeal. Place rounds on unheated portion of grill. Cook, turning once, until grill marked and cooked or heated through, 5-8 minutes on each side for uncooked pizza rounds, 2-4 minutes on each side for precooked rounds. Transfer to work surface. Grill bell peppers directly over high heat, turning to char and blister them on all sides, 5-7 minutes. Transfer to paper bag, close bag, and let cool for 10 minutes. Peel and cut open the peppers to remove the seeds and stems. Chop and set aside. Spread half the tomato sauce on each pizza round. Top each round with half the bell peppers and half prosciutto. Dot each pizza with half of the goat cheese and sprinkle with half of the basil. Sprinkle with salt and pepper to taste and drizzle a little olive oil on top. Place pizzas on the unheated part of the grill, cover the grill, and bake over indirect high heat until the topping is thoroughly heated through, about 10 minutes. Serve immediately.