White pizza with Proscuitto and olives


I love pizza it combines the two things I love the most bread and cheese! This week I used an amazing semolina dough then topped it with a garlicky ricotta cheese mixture, salty Proscuitto and cured olives – magnific! A couple tips – I SUCK at using a pizza peel, so I place a piece of parchment paper on it and assemble my pizza on the peel, then slice the parchment on the baking steel or pizza stone – so much easier.

1 ball of pizza dough
4 oz ricotta
2 cloves garlic, minced
1 TBSP olive oil
1/4 c parsley, chopped
8 oz fresh mozzarella, sliced thin
4 oz Proscuitto, ripped into bite size pieces
1/4 c cured black olive, halved
Parmesan cheese, shaved or finely grated
Truffle oil
Truffle salt
Aleppo pepper or red chili flakes

Preheat over to 500 with your pizza stone or baking steel inside.

Roll out pizza dough and let rest for 30 minutes. With the semolina crust i don’t really roll it, I massage it out leaving a rim.

Combine ricotta, garlic, olive oil and parsley.

Drizzle some truffle or olive oil over the crust, you just want enough to light coat the dough.

Top with ricotta mixture, mozzarella, Proscuitto and olives.

Slide into the over and bake for 8 – 10 minutes until the crust is nice and crispy.

Top with a drizzle of truffle oil, parm cheese, peppers and salt.

Serves 4.


Semolina Pizza Dough

This may be my favorite pizza dough of all time. It is THE best pizza dough for freezing. Even the defrosted dough results in a crusty but chewy crust.

1 3/4 c warm water
2 tsp Active Dry Yeast
1 TBSP Sugar
2 1/4 to 2 1/2 c all purpose four
1 c semolina flour
1 tsp salt
1 TBSP olive oil

Combine the yeast, sugar and warm water in the bowl of your stand mixer and let it rest until the mixture gets nice and foamy, about 5 minutes. Whisk in 1 Tbsp of olive oil. Add in the flour, 2 c flour and 1 c semolina and knead. Add the remaining flour as required, to make a firm, but slightly sticky dough.

Using the dough hook on your stand mixer, increase the speed to medium and continue kneading. If the dough seems too dry at any point, add in a tsp of water. If the dough looks too wet, add in a Tbsp of flour. Knead for 10 minutes. Remove the dough and form into a round ball.

Spray the stand mixer bowl with olive oil, place the dough in the bowl and cover the bowl with plastic wrap. Let the dough rest for about an hour or until doubled in volume.

Punch down the dough to remove the excess air and cut the dough into two equal portions. Roll each portion into a smooth ball, by pulling and tucking it at the bottom.

Dust your cutting board with semolina flour, roll out your dough and let rest 30 minutes – 1 hour. It is now ready to top.

Makes 2 pizzas.