Prosciutto Broccolini Pizza proves that pizzeria-style brick oven pizza is easily made at home! The chewy, thin crust pizza dough brushed with garlic butter, then topping it salty prosciutto, earthy broccolini, sweet caramelized onions, and shaved Asiago cheese is a taste to behold. Thank you Milk Means More for sponsoring this post.
Am I the only Food Nerd that’s made a list of ingredients that I’d take to a deserted island? Knowing that I’d be marooned and have to eat only the things on the list for the rest of my life? Assuming that food preservation isn’t an issue, I’d take the ingredients to make a really great pizza crust because I know that I could eat well with that and whatever edibles that I could forage to top it. From the chewy crust to the limitless combinations of toppings, pizza is one of those foods that never gets old.
Those of you that follow me on Instagram may have thought that I jetted away to a Tuscan villa. Although making pizza with a view of the Italian countryside is on my Bucket List, this particular courtyard is located at Ramekins Culinary School in Sonoma, California. I was lucky to spend the day onsite as part of a Food and Culinary Professionals Workshop this past March.
One day involved learning the simple art of making cheese. Another day included a hands on brick oven pizza making workshop. Brick. Oven. Pizza. I may or may not have posted a photo of this brick oven on my Facebook page for the sole purpose of having my friends convince Bacon Slayer of our “need” to build a brick oven in our yard. He may have agreed to do so…right after he gets that Kubota tractor that he’s been stalking since we moved out to the country. As much as I’d love a shiny tractor for the proposed Pie Orchard, a used tractor is big money. No one knows this fact better than Bacon-Slayer-the-tractor-stalker.
So…he basically said no. Dang.
Lucky for him, the chefs at Ramekins told me that I can achieve brick oven quality pizza at home with the help of a good pizza stone and a very hot oven. The smoky flavor is lost but that crisp, brick oven crust is still achievable. Another tip mentioned by the chefs is that too many toppings cause the pizza to cook unevenly. While the crust continues to cook at the usual rate, the extra toppings take longer to cook. By the time the heavy toppings on the pizza are cooked, the crust will likely be burned. So using a light hand with simple toppings is the way to go for perfect pizza at home.Pro Tip: a light hand, simple ingredients & a very hot oven yields the #best #pizza Click To Tweet
The Prosciutto Broccolini Pizza that I made at Ramekins was so fab! I used garlic butter, prosciutto, broccolini, and a variety of available cheeses. Recreating the pizza at home was a given because it was just to good not to enjoy again.
Once home, I added caramelized onions just for kicks and it was a very good call. The sweet and nutty onions improved upon the already tasty flavor profile.
Prosciutto Broccolini Pizza is a chewy, thin crust pizza dough brushed with garlic butter, and then tops it with salty prosciutto, earthy broccolini, sweet caramelized onions, and shaved Asiago cheese for a memorable pizzeria style pizza at home.
Make a pizzeria quality brick oven pizza at home with this Prosciutto Broccolini Pizza!
My friends at Milk Means More paid for lodging, travel expenses, and attendance at the Food and Culinary Professionals Workshop. My inner Food Dork is incredibly grateful for the intellectual, hands-on learning experience. As always, all opinions are my own. Find out more about why Milk Means More and find great recipes on Facebook, Twitter, YouTube, Instagram and Pinterest.