Heirloom Tomato, Prosciutto and Goat Cheese Pizza
By Recipe developed for Sur La Table’s Cooking Classes
Heirloom Tomato, Prosciutto and Goat Cheese Pizza
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 2 (12-inch) or 4 (8-inch) pizzas
- Vegetable oil, for brushing grill grates
- ¼ cup extra-virgin olive oil, plus more for drizzling and brushing
- 1 garlic clove, minced
- 1 pound (about 4 medium) heirloom tomatoes, cored and sliced
- Flaky sea salt and freshly ground black pepper
- 6 ounces goat cheese, crumbled (about 1 ¼ cups)
- 10 thin slices prosciutto, torn into 1 inch pieces
- 15 to 20 fresh basil leaves, torn
- 1 recipe Perfect Pizza Dough (Click for recipe »)
- Cornmeal or semolina flour, as needed
- 2 tablespoons aged balsamic vinegar, for garnish
At this time of year farmers markets are brimming with amazing heirloom tomatoes. We suggest using an assortment in this recipe to give your pizza a burst of summer color and flavor.
Preheat a grill to medium-high and brush grill grates with a thin coating of vegetable oil using a silicone pastry brush.
In a small bowl, combine ¼ cup olive oil with minced garlic. Place the garlic oil, sliced tomatoes, goat cheese, prosciutto and basil in separate small mixing bowls near the grill.
Once your grill is preheated and your toppings are set, start rolling out your dough. Dust a work surface with flour. Flatten one dough ball to a thickness of ½-inch, and roll to desired diameter, making sure that your dough rounds will fit on your grilling surface. Transfer rolled dough to a parchment paper-lined rimmed baking sheet, cover with another piece of parchment and proceed with remaining dough.
Lightly dust a pizza peel with cornmeal. Place dough rounds, one at a time, on the pizza peel and carefully transfer to grill grates. Cover, and cook until grill marks develop, 2 to 3 minutes. Open grill lid, transfer dough rounds to a baking sheet and repeat with remaining dough rounds. Flip each dough round so grill marks face up.
Brush crusts with garlic oil. Cover with tomatoes in a single layer and generously season with salt and pepper. Scatter goat cheese and prosciutto over the tomatoes. Reduce heat to medium-low and return pizzas to the grill; cover and grill until the cheese has softened and the crust is cooked through, 3 to 4 minutes. Remove the pizza from the grill and place on a cutting board.
To serve: Brush the edge of each crust with oil. Garnish with a drizzle of extra-virgin olive oil and a drizzle of aged balsamic vinegar. Top with basil, cut with a pizza wheel and serve.
Preheat a grill to medium-high and brush grill grates with a thin coating of vegetable oil using a silicone pastry brush.
In a small bowl, combine ¼ cup olive oil with minced garlic. Place the garlic oil, sliced tomatoes, goat cheese, prosciutto and basil in separate small mixing bowls near the grill.
Once your grill is preheated and your toppings are set, start rolling out your dough. Dust a work surface with flour. Flatten one dough ball to a thickness of ½-inch, and roll to desired diameter, making sure that your dough rounds will fit on your grilling surface. Transfer rolled dough to a parchment paper-lined rimmed baking sheet, cover with another piece of parchment and proceed with remaining dough.
Lightly dust a pizza peel with cornmeal. Place dough rounds, one at a time, on the pizza peel and carefully transfer to grill grates. Cover, and cook until grill marks develop, 2 to 3 minutes. Open grill lid, transfer dough rounds to a baking sheet and repeat with remaining dough rounds. Flip each dough round so grill marks face up.
Brush crusts with garlic oil. Cover with tomatoes in a single layer and generously season with salt and pepper. Scatter goat cheese and prosciutto over the tomatoes. Reduce heat to medium-low and return pizzas to the grill; cover and grill until the cheese has softened and the crust is cooked through, 3 to 4 minutes. Remove the pizza from the grill and place on a cutting board.
To serve: Brush the edge of each crust with oil. Garnish with a drizzle of extra-virgin olive oil and a drizzle of aged balsamic vinegar. Top with basil, cut with a pizza wheel and serve.