Recipe courtesy of David Rocco
Episode: Pizza
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Stuffed Pizza with Variations: Spinach and Fontina, Escarole, Anchovy, Pine Nut and Raisin, Prosciutto Cotto and Scamorza
Total:
1 hr 49 min
Active:
30 min
Yield:
2 servings
Level:
Easy
Total:
1 hr 49 min
Active:
30 min
Yield:
2 servings
Level:
Easy

Ingredients

Pizza Dough:
  • 2 cups/500 ml lukewarm water
  • 1 cube or 2 tablespoons/30 ml fresh yeast
  • 4 cups/1 L all-purpose flour
  • 2 tablespoons/30 ml extra-virgin olive oil
  • 1 teaspoon/5 ml salt
Spinach and Fontina Pizza:
  • 1 recipe Pizza Dough
  • 3 tablespoons/45 ml extra-virgin olive oil
  • 2 cloves garlic, peeled and crushed
  • 1 bunch fresh spinach, washed, dried and trimmed
  • Salt
  • 2 ounces/75 g fontina cheese, sliced
Escarole, Anchovy, Pine Nut and Raisin Pizza:
  • 1 recipe Pizza Dough
  • 4 tablespoons/60 ml extra-virgin olive oil
  • 3 anchovies, plus extra anchovies, for topping, optional
  • 2 cloves garlic, crushed
  • 1 cup/250 ml olives
  • 1/2 cup/125 ml pine nuts
  • 1/2 cup/125 ml raisins
  • 1 bunch escarole, washed, dried and trimmed
Prosciutto Cotto and Scamorza Pizza:
  • 1 recipe Pizza Dough
  • 4 ounces/100 g prosciutto cotto, sliced
  • 2 ounces/75 g smoked scamorza cheese, thinly sliced
  • 5 to 7 sun-dried tomatoes, chopped
  • Extra-virgin olive oil, for brushing
  • Salt

Directions

Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.

Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.

Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings

For the spinach and fontina pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan heat the olive oil and brown the garlic. Add the spinach and saute until just wilted. Add salt, to taste and let cool.

Add the sauteed spinach to 1/2 the dough and top with slices of fontina cheese. Fold the dough over. Pinch the opposite ends of the dough together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.

For the escarole, anchovy, pine nut and raisin pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan add the olive oil, anchovies, and brown the garlic. Add the olives, pine nuts, raisins and fry together for another minute. Add the escarole and cook until wilted.

Add the sauteed escarole onto one-half of the dough. Additional anchovies may be added. Fold over. Pinch the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.

For the prosciutto cotto and scamorza pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. Place the prosciutto cotto, scamorza, and sun-dried tomatoes on1/2 the dough. Fold over. Pinch the opposite ends together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.

Cook's Note

You can also use yeast in the powder form.

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