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. All opinions are my own.
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.
[bctt tweet=”Pro Tip: a light hand, simple ingredients & a very hot oven yields the #best #pizza” username=”@comfortdomestic”]
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!
Yields 6 to 8 Servings
Prosciutto and Broccolini Pizza proves that simple pizzeria style 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.
35 minPrep Time
14 minCook Time
49 minTotal Time
- For the Pizza Dough:
- ¾ C. warm water (100 degrees F)
- 1 (heaping) tsp. instant rapid rise yeast
- 2 Tbs. + 1 tsp. light olive oil, divided
- 2 C. bread flour
- ½ tsp. kosher salt
- For Topping the Pizza:
- 1 Tbs. finely ground cornmeal
- 1 Tbs. kosher salt
- 2 oz. (1 small bunch) broccolini, cut into bite-sized pieces
- 1 Tbs. light olive oil
- 2 Tbs. melted unsalted butter
- 1 clove of garlic, peeled and minced
- 1/2 C. shaved Asiago cheese
- ¼ C. shredded mozzarella cheese
- 1 oz. (2 very thin slices) prosciutto ham, chopped
- ¼ C. caramelized onions
- Place a large pizza stone * on the lowest rack of the oven. Preheat the oven to 450 degrees F. Bring 3 quarts of water to boiling while preparing the pizza dough.
- For the Pizza Dough—
- Fill a 2 cup liquid measuring cup with the warm water. Sprinkle the yeast over the warm water, giving it a quick stir, so that all of the yeast gets wet. Be sure to wipe any yeast sticking to the spoon back into the water. Let the yeast mixture sit for about 5 minutes.
- Add bread flour and kosher salt to the large bowl of a stand mixer, and stir a few times to mix. By this time, the yeast should have started to “bloom” or look fluffy on the surface of the water. Add 2 tablespoons of the olive oil into the yeast mixture, stirring to combine. (The oil won’t completely incorporate with the water.)
- Affix a dough hook to the stand mixer before turning it on to a medium-low setting. With the mixer running, gradually pour the yeast and oil mixture into the flour. Once all of the liquid has been incorporated, increase the mixer speed to medium, and continue to mix the dough for one minute to knead. The dough should be sticky, but not overly gooey.
- Pour the remaining teaspoon of olive oil into a large bowl. Take the dough from the mixing bowl, and roll it around in your hands to make a large ball. Place the ball of dough into bowl, turning to coat the surface with the oil. Cover the bowl tightly with plastic wrap, and place a clean kitchen towel over top. Set the wrapped bowl in a warm, draft free area to rise for 20 minutes while preparing the pizza toppings.
- By now, the water should be boiling. Stir a tablespoon of kosher salt into the boiling water. Drop the broccolini into the water until it just brightens in color; about 30 seconds. Use a slotted spoon to transfer the blanched broccolini into a small bowl. Cover with cold water and let stand for 1 minute; drain.
- Combine the olive oil with the melted butter and minced garlic to make a simple sauce; briefly set aside.
- Dust the back of a sheet pan with corn meal. Roll the pizza dough out on a well floured surface. Dust the back of a sheet pan with corn meal. Place the dough round onto the sheet pan. Generously brush the dough with the garlic butter sauce. Arrange the prosciutto, broccolini, caramelized onions, mozzarella, and shaved Asiago over the pizza dough.
- Slide the pizza onto the hot pizza stone and bake for 9 to 14 minutes or until the crust is golden brown and the cheese is nicely melted. Remove the pizza on the stone from the oven and let stand for 5 minutes before slicing to serve.
A good quality pizza stone enables the best brick oven style pizzeria results. A stainless steel half sheet pan may be used in place of a pizza stone, however the crust will be slightly less crisp, and overall baking time may need to be extended.
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.
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