Sunday, October 10, 2010

Ridiculously Decadent Pizza Recipe

This is one of those things that you wind up making because you're feeling a yen to try something new and you're wandering Trader Joe's without a budget to keep in mind.

I had never made pizza. The BF pointed out that TJ's carries pizza dough. Why not?

This is the ridiculously decadent, far-too-rich result.

Gouda Prosciutto Pizza
Trader Joe's Plain Pizza Dough
1/2 round of smoked Gouda
1 small log fresh mozzarella (or shredded mozzarella)
1 pkg GOOD prosciutto
2 sweet Hawaiian onions
1 pkg sliced crimini mushrooms
Olive oil
Cognac, Chardonnay / Cooking wine
1 pkg Quaker quick-cook grits

Slice up the onions and start them caramelizing in a pan with some butter and a drizzle of olive oil.

In a second, smaller pan, saute the mushrooms with butter and a splash of cognac and chardonnay. (Let the cognac catch fire and burn off.)  Foodie BF used "Douglas Fir aqua vit" to give them added nuttiness. His pantry has way too much fun stuff in it!

Grate half the smoked Gouda and set aside. If the mozzarella isn't sliced or shredded, do that and set aside. Slice the prosciutto into thin ribbons and set aside.

Roll out the pizza dough, replacing flour with the grits for the non-stick properties. Place in a foil-lined jelly pan for baking (anything oozing over the sides will be caught.) Arrange the mozzarella in a thin layer on the dough. Once the mushrooms have been sauteed, arrange them (sans any liquid) over the mozzarella; arrange the caramelized onions over the mushrooms. Sprinkle the smoked Gouda over the top of the other toppings and brush the edges of the pizza dough with olive oil. Bake for 10-12 minutes at 450* F (or 12-15 minutes at 425) or until the crust is lightly browned. (The smoked Gouda will be crispy, rather than melty.) Once the pizza's out of the oven, sprinkle the prosciutto over the top, slice and serve. You'll want a knife and fork for this stuff! :)

Taken with the BF's phone, right before we snarfed the whole thing down...

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