There are some Italian meals you will always find us making in our kitchen during the week. On any night of the week, you will find us making pasta, risotto, and of course, homemade pizza.
The kids like a simple pizza Margherita and we like to add different toppings to our pizzas. A favorite pizza for me is made with anchovies and olives. I also happen to like a pizza bianca or a pizza with arugula and prosciutto crudo. Everyone is excited when we declare it's Pizza Night!
When ManPans let us know they were releasing new pizza pans, we were really looking forward to giving their pizza pan a try! We are fans of the ManPans company because they are made here in the USA and are a green/eco-friendly company.
The perforations in the pan ensure your pizza will be evenly baked (no soggy middles)and will have a light and crispy crust. The pizza cooked perfectly in the middle and it slid off the pan very easily. A pizza baking dream.
This is a delicious pizza that I learned how to make from Fabrizio. They make this at the restaurant and it is a popular pizza topping. The gorgonzola cheese mixture is creamy and delicious and goes wonderfully with the brie. I'm ready for another one just looking at these pictures of this mouth-watering pizza. If you are cutting back on meats, omit the ham for a wonderful meat-free pizza.
Ingredients
For the dough:
¾ cups of water
1 teaspoon sugar
½ teaspoon of active-dry yeast
½ teaspoon salt
2 cups unbleached all-purpose flour
Topping:
4 ounces brie, cut into small chunks
4 ounces gorgonzola, mascarpone, cream cheese, mixed in food processor *(1 ounce gorgonzola, 1 ounce mascarpone, 2 ounces cream cheese)
4 slices prosciutto cotto (ham)
1 large tomato, sliced very thin
1 tablespoon olive oil
1 teaspoon dried oregano
Directions:
Combine the water, sugar, and yeast in a large bowl and stir until dissolved. Add salt and 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add the other cup of flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
Scoop up the dough with your hands and dump it onto a floured board or marble surface. Knead until you have achieved a smooth and firm dough (about 6-8 minutes). Place the dough in a lightly oiled bowl and cover with a towel. Set the dough aside to rise for about 45 minutes. (I place my dough in my laundry room because it is the warmed room in the house).
Cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rest 15 minutes.
Preheat the oven to 450 degrees. Dust a clean work surface lightly with flour. Roll out the dough round into a 10-inch oval about ¼-inch thick. You can also your hands for this part and make a free form pizza.
Gently arrange the thin tomato slices over the dough. Place the brie cheese chunks evenly over the surface of the dough. Drop the gorgonzola mixture in spoonfuls over the surface of the dough. then top with the ham slices. Drizzle the olive oil on top of the pizza and sprinkle on the dried oregano.
Bake 15 to 18 minutes, until edge of pizza is golden brown and cheese is bubbling.
If you aren't making a pizza with the remaining dough ball, freeze it for your next pizza night.
This looks interesting and I'd love to try it since we have such GREAT results using our pizza stone. Wonder what the difference in crispness is! Your pizza does look great!
Oh my gosh the flavors in this pizza are incredible! I am obsessed with making pizza so i will definitely be trying this one asap. Is there a particular brie you like using here?
My husband and I love pizza night too! I've been kind of stuck ina rut toppings-wise, though, since I usually just go with what's in the pantry. Now I really want brie on my next pizza! Cool pan too. I use a baking stone but sometimes I wish I could just plop the crust in a pan that would bake it up nice and crisp without the hassel of the stone.
the crust is so thin! Love it! And since it's tomato sauce free I can easily grab the second slice.
Thanks Roxana:)
This looks interesting and I'd love to try it since we have such GREAT results using our pizza stone. Wonder what the difference in crispness is! Your pizza does look great!
Thin and crispy... I love how this pizza looks! Your are now a Pizza Duchess 🙂
Hugs
I wonder how many syllables I can put into the word yum. This pizza deserves about 9. 🙂
Hey Lora this pizza looks fantastic! We love pizza and this is one pizza we have to try! thanks for a super recipe>>:)
Looks mouth-watering...hope you deliver to Key West!
"Spice it Up"
Your pizza looks amazing and I bet tastes incredible! I love super thin crispy crusts like this! Well done!
This is one of the best pizza recipe I saw.. looks so delicious.
Oh my gosh the flavors in this pizza are incredible! I am obsessed with making pizza so i will definitely be trying this one asap. Is there a particular brie you like using here?
Hi Russell-Thank you! This time Ile de France brie was used:)
This pizza looks amazing! I love the brie on there. Yum!
That looks like the perfect pizza pan and .. I love how simple but delicious your pizza is. perfection 🙂
My husband and I love pizza night too! I've been kind of stuck ina rut toppings-wise, though, since I usually just go with what's in the pantry. Now I really want brie on my next pizza!
Cool pan too. I use a baking stone but sometimes I wish I could just plop the crust in a pan that would bake it up nice and crisp without the hassel of the stone.
Wow, son morta da fame! Brava! xoxo