Thin Crust Veggie, Brie, and Crispy Prosciutto Pizza

Thin Crust Veggie, Brie & Crispy Prosciutto Pizza
(serves 6 / 45 minutes prep plus ten minutes for dough prep)

6oz brie cheese
4 strips of prosciutto
Grilled pepper, broccolini & zucchini pieces (or veggies you love) 1⁄2 cup pizza sauce
1⁄2 cup fresh arugula
1 cup balsamic vinegar
1 par-baked pizza dough

For the balsamic glaze, heat a small sauce pot with the vinegar and bring to a simmer. Reduce the balsamic vinegar to a quarter of the amount, about 6 – 10 minutes. Keep an eye on the liquid as it tends to burn easily towards the end of the reduction process. You will notice lots of teeny bubbles developing which is an indication the sugars have concentrated, and the reduction is ready. Let the glaze cool before transferring into a squeeze bottle or small pitcher.
Heat your oven to 450F, lay the prosciutto on a baking sheet lined with foil. Bake until crisped, about 12 minutes. Remove and let cool. Stores for a week in the fridge and may be frozen for three months.

Traditional Pizza Dough – Par Baked
650 grams all-purpose flour
430 mls of 65*F water
3-teaspoons or 1-tablespoon of kosher salt 3-teaspoons or 1-tablespoon active dry yeast extra AP flour for dusting
Standing mixer with dough hook. Rolling pin & fork
2 baking sheets
Cutting board
Mix all dry ingredients together with a metal spoon to combine well. Put dry ingredients into a mixer fitted with a dough hook. Add the water and mix on low so the dough comes together. You may need to scrape down the sides of the bowl and adjust with a little flour or a little water. The dough should come together as a ball that does not stick to your hands or to the sides of the mixing bowl. Transfer to a glass bowl with a little olive oil and cover with plastic wrap. Let sit at room temperature for 30 minutes before placing the dough in the fridge and let it rest overnight. The next day, take the dough from the refrigerator and let it sit for two hours. Divide the dough into five even balls.
Heat your oven to 475F. Roll out each dough ball into an oval shape about a quarter inch thick. The size will depend on how you roll it, but I usually aim for a fourteen inch by eleven-inch size. Prick (dock) the dough with the fork or if you have a docking tool to stop the dough from rising in the oven. Transfer to a baking sheet and bake till a few golden spots appear. Remove from the oven and the baking sheet and cool. Repeat until all the doughs are baked.
* Here’s a great trick. Double the dough recipe and bake all of the pizza dough off and refrigerate or freeze for another time. The dough will keep in the fridge for two weeks and you can freeze it for six months. Then when you need to throw down a pizza you can grab one or two, add toppings and bake.

Heat oven to 475F and place rack in the middle of the oven. To avoid spills and burnt cheese messes, cover the bottom of the oven or lower rack with foil.

To assemble the pizza,spread the pizza sauce onto the par baked dough. Using your fingers to get it into all the nooks and at least a quarter inch from the sides. Slice the brie into strips and line evenly across the pizza leaving half an inch between each slice to allow for melting. Take the Veggies and place over the pizza creating an even pattern. Crumble the prosciutto over the pizza and then bake directly on the center rack of the oven. Cook for ten minutes or until the cheese is golden and caramelized and the sides are dark brown.

When the pizza is ready, take the cutting board and using the tongs, remove it directly onto the cutting board from the rack. Cut into small pieces (3 x 3 inch), arrange on a wooden board or serving platter and sprinkle with the baby arugula. Finish the pizza with a light drizzle of the balsamic glaze and some olive oil.

Recipe by Justine’s Private Cuisine


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