Apparently, it is Prosciutto Appreciation Week around these parts. Four ounces went a long way for me, you know?
It makes sense, given the reason that stuff is so delicious: those four ounces were originally probably like… Half a pig. Many ounces. Much animal. When you think about it, prosciutto (and any other kind of aged pork) is basically pork concentrate.
(Yup, expecting my James Beard award for food writing any day now.)
While I wait, I’m going to eat pizza. Let me emphasize that, while I did make the crust, this is strictly about the toppings. The combination of lemony, smoky, and salty is out. rage. ous. Downright phenomenal.
My pizza dough game needs work, though. I’ve attempted Jim Lahey’s method before (very similar to no-knead bread rolls), exactly as written. Well, sort of as written. It makes enough for 6 pies, and, well. I will only want 6 pizzas when I’m on my deathbed, pretty much. The most YOLO of situations.
As such, I’ve been attempting to scale it down, and depending on your standards, this did turn out. Technically. It’s just that I had to fight it way more than I would have liked to–and I’m so not a fighter. (For what it’s worth, I used about 3/4 cup of flour to about 1/2 cup water.)
Maybe it’s me. Maybe it’s the scaling-down math. Maybe it’s the dry desert climate. Maybe it’s gluten. But really… It’s probably me. I’ll admit it–the best pizzas that have come out of my oven used Trader Joe’s dough. Not ideal, but not un-ideal enough for me to not share this with you, you feel me?
Onto the bright side, dears.
And I literally mean bright. If you’ve never put thinly sliced Meyer lemons on a pizza, it is your humanly duty to do so rightawaymmediately. It’s one of those situations where I must be pretentious enough to insist that you use Meyer lemons specifically–the rinds are just delicate enough to eat whole. Also, when you heat these pretty little suckers, all those heavenly herbal smells just explode in your face. Thyme gives that whole “aromatic wonderland” thing extra mileage.
Smoked mozzarella, meanwhile, has so much savory depth that this would be fantastic even sans the prosciutto (hello, interesting vegetarian option).
In my case, prosciutto week is prosciutto week, and you don’t argue with that. It ain’t ‘Nam, Smokey, this is prosciutto week and there are rules*.
(*Lies; I just wanted to use that gif. You know I don’t like rules.)
Pizza on, everyone! I’m gonna go fight gluten in a dark alley.
- 1 pizza crust using your favorite recipe/method (or, y'know, cheating with store-bought)
- 1 cup shredded smoked mozzarella
- 2-3 slices prosciutto
- Thin Meyer lemon slices from about 1/2 a lemon
- 1 teaspoon chopped fresh thyme
- Preheat your oven (with your pizza stone in it, if you have one, in which case you should preheat for at least 30 minutes, preferably an hour) to as high as it'll go. (450-550 Fahrenheit usually)
- Shape your pizza dough into a flat disk on a well-floured (or dusted with cornmeal) pizza peel (if you're using a peel and stone--otherwise, put on a baking sheet).
- Scatter about 3/4 of the cheese over the crust, then top with prosciutto and lemon slices. Top with remaining cheese and thyme.
- If using a peel, use quick back-and-forth motions to slide the pizza off the peel onto the stone (if using a baking sheet, just put it in the oven obviously).
- Bake for 7-10 minutes, until bubbling and browned in spots.