October 25th, 2010

Magazine Monday: Two Autumn Pizzas

Mozzarella and Prosciutto Pizza with Balsamic Onions

Mozzarella and Prosciutto Pizza with Balsamic Onions

We love pizza in our house.  We love it so much we have it almost once a week.  Almost always homemade.  I really can’t remember the last time we bought a pizza1 .  I loved my pizza stone more than anything else in my kitchen until it broke.  Now we make do with our sheet pan.

We have pizza so often that it’s hard to find new recipes to keep it interesting (as if pizza could really get dull).  The sad thing is, for as many different variations of pasta as there are out there, there are precious few pizza recipes.  The first of these recipes I found in the Bon Appétit Cookbook, and the second in Gourmet Magazine.

(I also came up with a recipe of my own that we ate last night and was très delicieux but I will share it some other time).

The color in these pizzas is just beautiful.  The prosciutto, balsamic onions, and peppers bring the essence of autumn foliage  right onto the table – it’s lovely.  I hope you enjoy these recipes as much as we did!

Mozzarella and Prosciutto Pizza with Balsamic Onions

Adapted from The Bon Appétit Cookbook.

  • 1 pizza crust or 1 ball of homemade pizza dough
  • 2 tbsp plus ½ c olive oil
  • 1 12-oz red onion, thinly sliced
  • 2 tbsp balsamic vinegar
  • 2 tsp Worcestershire sauce
  • 4 garlic cloves, chopped
  • 1 lg orange bell pepper
  • 1 c (packed) coarsely-grated mozzarella
  • 3 tbsp coarsely-grated parmesan
  • 4 thin slices prosciutto, sliced crosswise into thin strips
  • 2 tsp chopped fresh thyme
  • Balsamic vinegar
  1. Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add onion and sauté until golden, about 12 minutes. Add vinegar and Worcestershire sauce. Reduce heat to medium-low; simmer until liquid evaporates and onion is very tender, about 4 minutes. Season onion to taste with salt and pepper.
  2. Heat remaining ½ cup olive oil in heavy small skillet over medium-low heat. Add garlic and sauté just until garlic begins to brown, about 4 minutes. Remove from heat.
  3. Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice thinly.
  4. If you have one, place baking stone on bottom 1/3rd of oven. Preheat oven to 500°F. Roll out dough if necessary. Brush 1 tbsp garlic oil over dough, leaving ½-inch plain border. Sprinkle dough with mozzarella, pepper strips, and oinion. Sprinkle with parmesan.
  5. If using a baking stone, slide the pizza on with a paddle, or place pizza in pan on bottom rack of oven and bake for 6 minutes.
  6. Turn pizza half turn, and bake until brown, approximately another 6 minutes. Remove and arrange prosciutto atop pizza, then bake until prosciutto softens, about 1 minute.
  7. Using paddle, transfer pizza to cutting board, cut, and serve with extra garlic oil and/or balsamic vinegar for dipping.
Eggplant, Tomato, and Fontina Pizza

Lots of gooey fontina cheese

Eggplant, Tomato, and Fontina Pizza

Slightly adapted from Gourmet Magazine, October 2004

  • 1 1 ½-lb eggplant, roughly chopped or cubed.
  • 1 ¾ tsp salt
  • ¾ c packed fresh basil leaves
  • ¼ c packed fresh mint leaves
  • 2 garlic cloves
  • 10 oz grape tomatoes, quartered
  • 5 tbsp extra-virgin olive oil, plus extra for brushing dough
  • Pizza dough for 2 pizzas
  • 1 c Italian Fontina, rind discarded and cheese cut into ¼-inch dice
  1. Sprinkle eggplant with 1 ½ teaspoons salt in a colander and let drain in sink, turning slices occasionally, 30 minutes.
  2. Finely chop together basil, mint and garlic. Toss with tomatoes in a bowl, then drain in a sieve set over bowl.
  3. Preheat broiler. Rinse eggplant, then pat dry in batches between paper towels, pressing firmly to remove excess liquid. Toss with olive oil (about 4 tablespoons)and arrange in one layer in 2 heavy baking pans then broil, 1 pan at a time, 5 to 6 inches from heat, turning eggplant over once, until golden brown – about 7 to 8 minutes per batch. Cool eggplant to room temperature.
  4. Place pizza stone in oven (if using one) and preheat oven to 500°F.
  5. Roll out pizza dough.
  6. Discard any liquid exuded from tomatoes and toss tomatoes with remaining olive oil and ¼ tsp salt in bowl. Brush dough with oil and scatter half of eggplant, half of tomatoes, and half of cheese over it, leaving a 1-inch border around edges.
  7. Bake until crust is golden brown and cheese is bubbling, 12 to 15 minutes. Transfer pizza to cutting board.
  8. While first pizza is baking, assemble second pizza and bake in the same manner.
  1. NB: After I started writing this post, we both craved nasty greasy takeout pizza so we caved/ :lol: []


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