How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Prosciutto Pizza With Tangy White Sauce?

You need 16 ingredients. The key ingredients include: 2/3 cup warm water (100u00b0 to 110u00b0), 1 teaspoon active dry yeast, 7.75 ounces bread flour, divided (about 1 1/2 cups plus 2 tablespoons), 1 1/2 tablespoons olive oil, divided, and more.

Is Prosciutto Pizza With Tangy White Sauce suitable as general?

Yes, Prosciutto Pizza With Tangy White Sauce falls under the General category and is a great choice for this type of meal.

How do I store leftover Prosciutto Pizza With Tangy White Sauce?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prosciutto Pizza With Tangy White Sauce Recipe

Name: Prosciutto Pizza With Tangy White Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup warm water (100u00b0 to 110u00b0); 1 teaspoon active dry yeast; 7.75 ounces bread flour, divided (about 1 1/2 cups plus 2 tablespoons); 1 1/2 tablespoons olive oil, divided; 1/2 teaspoon kosher salt; Cooking spray; 3/4 cup 2% reduced-fat milk; 2 teaspoons Dijon mustard; 1/2 teaspoon freshly ground black pepper; 1 large egg yolk; 1 1/2 tablespoons butter; 1 1/2 teaspoons minced fresh garlic; 2 teaspoons all-purpose flour; 3/4 cup shredded Gruyere cheese; 2 ounces thinly sliced prosciutto, torn; 1 tablespoon chopped fresh chives

Prosciutto Pizza With Tangy White Sauce

Eats Now Editorial Team · 448 kcal · General

1
Combine 2/3 cup warm water and yeast in the bowl of a stand mixer fitted with dough hook, and let stand 5 minutes or until bubbles form. Weigh or lightly spoon 75 ounces bread flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Sprinkle 75 ounces bread flour over yeast mixture. Add 1 tablespoon olive oil and salt. Mix at low speed for 2 minutes or until dough forms a ball. Increase speed to medium, and mix 8 minutes or until smooth and elastic. Place dough in a medium bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down.
2
Cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours. Remove the dough from refrigerator. Let stand, covered, for 2 hours or until dough comes to room temperature. Punch dough down. Place a piece of parchment paper on a flat work surface, and sprinkle parchment with remaining 2 tablespoons bread flour. Roll dough out to a 13-inch circle. Slide the parchment and dough onto a pizza peel or flat baking sheet. Brush the dough evenly with remaining 1 1/2 teaspoons olive oil. Cover dough lightly with plastic wrap.
3
Position an oven rack in the lowest setting, and place a pizza stone on rack. Preheat oven to 500u00b0.
4
Combine milk and next 3 ingredients (through egg yolk) in a medium bowl, stirring with a whisk. Melt butter in a medium saucepan over low heat. Add garlic to pan; cook for 3 minutes or just until butter and garlic begin to brown, stirring frequently. Add 2 teaspoons all-purpose flour to pan, and cook 30 seconds, stirring constantly with a whisk. Stir in milk mixture, and bring to a boil. Cook for 1 minute or until thick, stirring constantly with a whisk. Spread sauce in an even layer over dough, leaving a 1/4-inch border; sprinkle sauce evenly with cheese. Slide parchment and pizza onto preheated pizza stone. Bake at 500u00b0 for 18 minutes or until crust is golden. Arrange prosciutto on pizza, and sprinkle with chives. Cut pizza into 12 wedges.

Prosciutto Pizza With Tangy White Sauce

How did you like this recipe?

Frequently Asked Questions