Posted by: nekojita | April 27, 2008

Pizza Capricciosa

Tripping lightly on the sweet spring breeze… Yesterday I made a pizza capricciosa in the literal sense–just a bunch of stuff from the refrigerator, as struck my fancy. No recipes used–not even for the dough

Springtime Pizza Capricciosa

The Dough

  • 1/4 tsp. yeast
  • 1/2 cup warm water
  • 1 1/2 c. flour
  • 1/2 tsp. salt
  • 1 TB olive oil

Dissolve the yeast in the water to proof it. Place the flour and salt together in a food processor fitted with a plastic pastry blade. Pulse them to mix and aerate. With the motor running, pour the yeast mixture down the feedtube in a thin steady stream. Add the olive oil as well. Turn off the machine when the dough comes together into a ball. With oiled hands, knead the dough a little until it’s smooth and elastic. Wrap it loosely in plastic and let it rise for few hours, until doubled. Refrigerate until an hour before you are ready to bake it.

The Pizza

Preheat the oven to 450. Make sure the rack is at the lowest position.

Prepare the toppings:

  • 1 c. grated fontina, set aside
  • 1 1/2 TB creme fraiche, mixed with
  • 1 1/2 TB Japanese garlic chives (nira), chopped coarsely
  • 4 stalks of asparagus, stems peeled, sliced laterally and tossed with a bit of olive oil
  • 1 egg
  • 2 paper-thin slices of prosciutto, sliced horizontally into wide strips (1 cm wide)

Pat out the dough into a circle on floured board. Pick it up and pull gently with your hands to widen the disc until it’s fairly thin. Brush both sides with olive oil and put it in a pizza pan or cast iron skillet dusted with cornmeal or flour.

Spread the creme fraiche mixture on the dough, and then sprinkle it with the fontina cheese. Arrange the asparagus halves radially on top of the cheese. Pop the pizza into the oven.

After about 5 minutes of cooking, crack open the egg onto the middle of the pizza. Return the pizza to the oven to finish cooking, about 5-10 more minutes, depending on how done you want the yolk. When it comes out of the oven, sprinkle the prosciutto slices evenly over the pizza. Serve and enjoy!


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