Pizza with Sungold Tomato Sauce, Three Cheeses, and Proscuitto

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Pizza is a giver when it comes to providing a delicious and healthy meal that can be changed up each and every time you make it. A lot of times, when people make homemade pizza they want it to taste like the traditional brick-oven or carryout pizza, and when it doesn’t, they are disappointed. I’ve learned that you cannot treat homemade pizza like brick-oven pizza (unless you have a brick oven, which I do not). Homemade pizza is its own creature, and Glenn and I have discovered that we like it better than most pizzas we get out. I make it many different ways depending on what we have, but I always start with a good crust.

Definitely take the time to make a homemade crust–it is absolutely worth it. I use my Kitchenaid stand mixer, which makes it easier, but of course you can do this with a hand mixer or spoon. Because the dough has to rise for an hour, I make the dough as soon as I get home from work (it takes about 10 minutes at the most), then while it’s rising, I prepare the toppings or do something else that I have to do. All you have to do then is roll out the dough onto a pizza stone or a small cookie sheet greased with olive oil. I like to sprinkle some uncooked corn grits onto the pan too, to give the dough a bit of texture, but it’s not necessary. Also, I double the recipe and freeze half the dough, so the next time all I have to do is remember to get it out of the freezer before I leave for work. Yeah, I admit that’s hard sometimes.

While your dough is rising, make the Sungold Tomato Sauce. Whenever my husband would come home with these tiny little Sungold tomatoes, the only thing I could think to do with them was to put them on salads. Booooring. I decided to try a tomato sauce with them. Can you guess what the problem with that is? Well, lots of tiny tomatoes come with lots of tiny skins, so you end up having a sauce that’s almost all skins. And am I going to sit around and peel 4 cups of tiny little Sungolds? Dang it, I’m just not.

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So, I decided to use one of my most favorite kitchen appliances to help me out. But… you’ll have to wait a minute for that. Stick with me here, folks.

In a medium saucepan, I sauteed an onion, carrot, stalk of celery, and garlic in olive oil, then added about 4 cups of the Sungolds and some basil from my garden. Really, you can guesstimate here…it doesn’t have to be exact. 

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Saute everything on medium heat for about 30 minutes–until the tomatoes have all softened and lost their shape. Add salt and pepper. Then, pour the sauce into a blender or food processor. Since my food processor died a couple of weeks ago, I used a blender and it worked great. Oh yeah, I love blenders. They are so powerful for such little appliances. And in this case, it totally took care of all those skins, just processing them into the yummy, tangy pulp that they turned into.

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Spread the sauce over the dough. I used about a 1/2 cup of sauce and froze the rest for later. On top of that, add about 8 oz of fresh mozzerella, about a 1/2 cup of homemade ricotta, and shavings of good parmesean–maybe about 10 shavings or so. Top with about 1/2 cup of Sungolds, sliced in half. Place about 2 slices of good proscuitto, torn apart, evenly on top. Add more if you like pork!

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Bake at 400 degrees for about 30 minutes or until the crust starts to brown around the edges and all the mozzerella has melted.

Pizza is great to experiment with, and it will hold almost any kind of topping you can think of. Pair sweet or tangy things (tomatoes) with salty ones (proscuitto). If you don’t have time to make sauce, just slice the tomatoes in half and place them on the dough with a little olive oil and cheese. You can’t go wrong…

 

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Basic Pizza Dough

Makes crust for one small pizza (this feeds two people)

1 2/3 cups flour (plus extra if you knead it by hand)

1 /2 teaspoon salt

1 package active dry yeast

2 tablespoons olive oil

1/2 cup warm water

Mix the dry ingredients, and add the wet ingredients and mix well. Knead for 10 minutes or use the dough hook on your stand mixer. Rub some olive oil over the dough, and place it in a bowl covered with a clean towel. Allow to rise in a warm place for about an hour, or until it has doubled in size.

 

Sungold Tomato Sauce (you can use pretty much any tomatoes for this)

1/4 cup olive oil

1 small onion, chopped

1 carrot, chopped

1 stalk celery, chopped

1 clove garlic, minced

about 4 cups Sungold tomatoes (plus or minus)

a handful of basil leaves

1/2 teaspoon salt

1/4 teaspoon pepper

Heat olive oil over medium heat in a medium saucepan. Add onion, carrot, celery, and garlic and saute for a minute or two (don’t let the garlic brown). Add the tomatoes and basil.

Allow to simmer, stirring occasionally, for about 30 minutes or until the tomatoes have lost their shape. Add salt and pepper.

Blend or process mixture for about a minute in a blender or food processor.

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4 Comments

  1. Aunt Susan said,

    August 10, 2009 at 6:46 pm

    Hi Kelsey! You are absolutely right. Once you have made homemade pizza dough you will never go back to calling up Pizza Hut. Your Aunt Mary Ellen gave me a great recipe for dough…very similar to yours…that I have been using. Like you I make it and freeze the rest. I heat up my pizza stone to about 450 degrees and use a pizza peel to slide the pizza onto the stone. It doesn’t matter what I put on it…I haven’t had a bad one yet. I make about a 10 inch round and eat the whole thing! I just top it with olive oil, basil, fresh tomatoes and mozarella before cooking. But your sauce recipe looks very interesting indeed. I will have to try it. By the way, I am having your Mac and Cheese for dinner!

    • KJ said,

      August 10, 2009 at 9:37 pm

      I would LOVE a pizza stone. I have never invested in one. I imagine it would be a lot easier than the cookie sheet I always use, though it still makes good pizza. Glad to know you are still enjoying the mac and cheese recipe. Coincidentally, that’s what we’re having tonight, but with a small twist. Stay tuned…

  2. August 10, 2009 at 10:33 pm

    […] or the sink (as above). Let it drain for about 15 minutes. You can serve it immediately, put it on pizza or pasta, or put it in the refrigerator for up to three […]

  3. August 12, 2009 at 2:54 am

    […] But last night I had about ten teeny tiny Sungold tomatoes and some proscuitto left over from this pizza recipe and, heck, who doesn’t like cheese + ham + tomatoes? Nobody in this house. Especially this […]


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