Pizza #37: Pennsylvania

Pennsylvania’s Parma pizza is quite similar to one of our very favorite pizzas throughout this journey. This of course means that the Parma shot up pretty high on our list as well.
A thick, fluffy crust is topped with nothing more than thin-cut prosciutto, mozzarella and fontina cheese, fresh arugula, and a drizzle of sherry vinegar.
We made a few slight adjustments on our pizza and mixed up an herb and crushed red pepper oil to spread on the crust before topping. We also went with a drizzle of balsamic vinegar to replace the sherry vinegar.
After making the crust, we drizzled an even layer of our olive oil mix on the crust then topped it with a hearty helping of cheese. Next, we put the pizza in the oven to bake. Once it was baked, our bubbly-brown cheese pizza was finished off with a handful of arugula, which we tossed in balsamic vinegar, and prosciutto. The pizza was bursting with flavor as each bite held a hint of sweet, salty, peppery goodness.

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Recipe
Parma

Crust:
1 1/2 cups white flour
1 1/2 whole wheat flour
1 Tablespoon sugar or honey
1 Tablespoon rapid-rise yeast
1 teaspoon salt
2 Tablespoons olive oil
1 cup warm water
Herbs to season (optional)

Mix all dry ingredients together in bowl, reserving half cup white flour. Make a well in the middle and pour in oil and water. Stir together until all is evenly mixed, adding extra flour as needed. Turn dough onto floured surface and knead in remaining flour until dough is no longer sticky. Let rise while you prepare the toppings.

Sauce:
1-2Tablespoons olive oil
Red pepper flakes
Italian herb mix
Garlic salt

Toppings:
Mozzarella cheese
Fontina cheese
Prosciutto
Arugula
Balsamic vinegar

Top crust with oil mix and cheeses. Bake at 450 degrees F for 15-20 minutes until cheese is melted and bubbly. Toss arugula with preferred amount of balsamic vinegar (less is more, you don’t want it to be soggy), then top pizza with prosciutto and arugula.

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