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.
Why didn't I think of this...quite obviously I needed my Italian friend to come to the rescue. Pizza dough in the fridge and some prosciutto I think I need to use or will lose. Plus new ball of fresh mozzarella...yes, I'm going there...pizza night in our house tonight!
Beautiful pizza! For the life of me I can't get a decent photo of a pizza and yours is just perfect. I love your flavor combination here.
What a combo! Stellar, Lora... stellar!
Brie pizza? Oh good lord, I am SO in! That sounds and looks amaaazing!
My friend has this pizza pan and that was the first time I saw it. We pizza stone in our oven so we've been using it and like it, but I was surprised with the result of this pizza pan too. I forgot about it. The part I like about this pizza pan is that you can serve right away. With pizza stone, you have to transfer it to a pizza peel or plate. Looking at your delicious pizza on this, I'm completely sold by the idea of having this pan and delicious pizza you made... I love your combination of brie (yum!) and ham. Nice combo!
Lora I loooooove your header!!! ♥
I love Brie but have never even thought about putting it in pizza. It's France meeting Italy for sure.
All that melted cheese makes me weak at the knees.
Now I'm hungry. I love brie and this pizza looks so tasty!
Mmmmm, so delicious, Lora!
The first thing that came to mind when I saw this pizza, Oh Wow!
Looks delicious!
: ))
Jen
Love the combo of all of these ingredients on your pizza that looks so good. Will have to try Fabrizio's crispy crust. Great pics as always!
One word-gourmet! This is exquisite!
Amazing photos of a delectable pizza! Brava!!!! xo
A mouthwatering pizza you have here,Lora!Fabulous!
Gorgeous, Lora!
Ooh this crust looks to die for Miss Lora. Now I wish for some pizza.You know I don't eat ham but I would totally make this w/o the ham!! 🙂
I have four pizza pans (two with holes and two without) and one pizza stone. One day I'm going to fill every one of them with your Fabrizio's pizza crust recipe. It looks wonderful and as much as I make my own pizza very frequently, I've only made my own crust once and I was not happy with it. Time to try again...with this recipe ;
I love brie, no idea why I never thought of putting it on a pizza. The creamy mascarpone, gorgonzola, cream cheese mixture drizzled all over is making me want to make a stop in Fla before France 😉
Now this is the pizza that I would eat in a second:)..Lora you did amazing job..Awesome post and yummy pizza!!