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Pizza Bianca with Prosciutto, Brie, and Artichoke Hearts

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Yummy, cheesy pizza!

Have you ever gotten halfway through cooking something then realized you don’t have all the ingredients?   I was all set to make this week’s French Fridays with Dorie quiche.  I even made the pastry…but, I didn’t have enough eggs to make the custard, so I wrapped up the pastry – which luckily, Dorie says will keep in the fridge for up to 5 days.  (See, Mary, I do dumb things, too!)

Sometimes our most creative meals come from last-minute change of plans.  So, I made some pizza dough and took a look in the fridge – and here’s what we came up with.  It’s very rich and we think it would be wonderful cut up into bite-sized pieces and served as an appetizer.  (Note:  If you don’t like the rind on the Brie, it’s easier to remove it after you bake the pizza.)

You could add a little roasted garlic, too.

Pizza Bianca with Prosciutto, Brie, and Artichoke Hearts

Makes Enough Dough for 4 Small Pizzas, 4 Calzone, or two large pizzas.

Preheat oven to 450 degrees.

Fill a 1-cup measuring cup with warm water (105 to 115 degrees F).
Sprinkle 1 package (2 1/4 teaspoons) Instant Dry Yeast over the water
And drizzle in 1 teaspoon honey
Allow to proof for about 5 minutes, until foamy 

In the bowl of a food processor, add:
3 cups Perfect Pizza Blend Flour
1 teaspoon kosher salt

Pulse until blended, then drizzle the yeast mixture in slowly with the food processor running.
Then drizzle in 1 Tablespoon Olive Oil – we used Garlic-flavored

Continue to mix until the dough comes cleanly away from the sides of the bowl and balls up on the blade, about 5 minutes. 

Turn the dough out onto lightly floured wax or parchment paper and knead for 2 – 3 minutes. 
Wrap the dough in parchment and let it rise in a warm spot for about 20 minutes. (When ready, the dough will stretch as it is lightly pulled.)
Divide the dough into 2 pieces and pat into a disk. 
(At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days, or frozen, for future use.)
Roll the piece you’re using out into a 12-inch circle.

Lightly dust a pizza stone with cornmeal, then center the Pinch the edges of the dough to form a rim.

Slice a wedge of Brie, thinly.
Alternate one slice of Brie with 3 slices of Prosciutto, cut in half.
Scatter Marinated Artichoke Hearts and very thinly sliced Red Onion.
Sprinkle lightly with Truffle Salt.

Slice and serve immediately.


A magical spring afternoon at the Channel Islands Harbor!
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Comments

  1. Patty Price says

    Wow, this pizza sounds good and I like your idea of serving small slices as an appetizer 😉 I’m always running to the store for ingredients I forget-especially frustrating when they are on the grocery list and still get forgotten ;-( Hope you’re getting time outside to enjoy this wonderful warm weather 😉 xxoxx, Patty

  2. Mary Hirsch says

    OK, it kinda made my day to read that you screwed up (I sometimes am not a kind person) but the magic of the Lester duo is that you can turn on a dime and make something creative and delicious out of a fail. Everything about this pizza sounds wonderful. The addition of roasted garlic – yum. The brie tip? Didn’t know that.

  5. Christina Conte says

    LOVE this combination! I ate dinner, but looking at your last few recipes has made me hungry again! I think pizza needs to go on the menu this week! Thanks, Susan!