KitchenAid KCO1005ER Instructions and Recipes - Page 18
Prosciutto Provolone Pizza
UPC - 050946986203
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ENGLISH Prosciutto Provolone Pizza Crust 1⁄2 ounce (15 g) fresh Parmesan cheese, cut into 1-inch (2.5 cm) pieces 11⁄2 cups (355 ml) all-purpose flour 1⁄2 teaspoon (2 ml) sugar 1⁄2 teaspoon (2 ml) salt 1⁄2 teaspoon (2 ml) dried basil 1⁄2 cup (120 ml) water 1 tablespoon (15 ml) olive oil 1 teaspoon (5 ml) active dry yeast Cornmeal Topping 8-10 large fresh basil leaves 2 tablespoons (30 ml) fresh oregano leaves 1 clove garlic 3 ounces (85 g) provolone or mozzarella cheese, chilled 2 large Roma tomatoes 2 ounces (55 g) thinly sliced prosciutto or ham In food processor, position multipurpose blade in work bowl. With processor running, add Parmesan cheese through feed tube. Process 25 to 30 seconds, or until finely grated. Add flour, sugar, salt, and dried basil. Process 4 to 8 seconds, or until mixed. In small saucepan, combine water and oil. Heat over low heat until warm, 105°F (41°C) to 115°F (46°C). Stir in yeast to dissolve. With processor running, slowly add yeast mixture through feed tube. Process 1 to 11⁄4 minutes, or until dough forms a ball. Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm place until double in size, about 45 to 60 minutes. Punch dough down. Lightly sprinkle greased broil pan with cornmeal. Press dough into bottom and 1⁄2 inch (1.25 cm) up sides of pan. Meanwhile, in food processor, position mini bowl and mini blade in work bowl. With processor running, add fresh basil and oregano through feed tube. Process 8 to 10 seconds, or until chopped. Add garlic. Process 5 to 10 seconds, or until chopped. Remove and set aside. Position shredding disc in work bowl. Add provolone cheese. Process to shred. Remove and set aside. Position slicing disc in work bowl. Add tomatoes. Process to slice. Remove and set aside. Top pizza crust with 1⁄2 provolone cheese, tomatoes, and basil mixture. Position slicing disc in work bowl. Add prosciutto. Process to slice. Spread prosciutto and remaining provolone cheese on pizza. Bake with oven rack in up position in lower slots of oven (Position C on page 7) at 400°F (204°C) for 10 to 18 minutes, or until crust is deep golden brown and top is golden brown. Serve hot. Yield: 6 servings. Per Serving: About 220 cal, 11 g pro, 25 g carb, 8 g total fat, 3.5 g sat fat, 20 mg chol, 540 mg sod. 16