Pizza with prosciutto + arugula + capers
December 29, 2009
I went to work after a five-day fiesta of holiday spectacularness and tried to get a couple of things done. Really I did. But alas, my return was less than impressive. I can’t quite bring myself to confess just how long it took me to compose half a dozen e-mails with clumsy fingers that seemed to be receiving instructions from a pudding-filled skull. I finally gave up–in part because of the garbagey quality of what I was turning out, and in part because the office assistant was piercing me with looks that I was slow to interpret as “if you leave, I can leave! no one else is here! what the hell, woman?”
And so I came home and undertook a much more successful pursuit: one that involved eating capers straight from the jar and feeding bits of prosciutto to the Giant Kitty. And look, I even managed to make a pizza!
- 1.5 cup white flour + 0.5 cup whole wheat flour
- 1 tablespoon honey
- 1 tablespoon yeast
- 2/3 cup lukewarm water
- Combine the water, honey, and yeast. Let this initially less-than-attractive fluid rest for 3-4 minutes, until it’s all jolly and bubbly.
- Add flour; knead.
- Let the dough rest in a warm and cozy place for 30 minutes while you look at Facebook photos of that high school friend who really let herself go. Call your husband to have a look.
- Knead the dough again; let it rest for another 20-30 minutes.
- Roll out the dough, add toppings, and bake at 400F for 15 minutes.
- 4-5 tablespoons tomato sauce
- cheese (we used Chimay vieux just because that’s what we had)
- arugula (add this after the pizza is done but still sitting in the oven for a minute or two)