I seriously think pizza is my favorite foods…at least one of them.
I really love pizza. No, I mean I seriously love pizza. I’m not talking about frozen or regular delivery pizza. Don’t get me wrong, there is nothing wrong with delivery pizza. However, I prefer gourmet pizza. I’m not talking pizza that’s made on an assembly line to fulfill an order, but I am talking about pizza that is hand crafted with fresh dough, fresh ingredients, amazing cheeses, and amazing sauce. I am traditionally a Pepperoni and Cheese Pizza kind of girl. That is my go to…all day. Especially when the crust is crisp, buttery, and thick. Oh yes. I am a fan of the Deep Dish Pizza. Deep Dish pizza is almost like two meals in one. You have the pizza and the crust is like bread sticks. Sometimes if I order delivery pizza I will still order bread sticks ( Hell, I love bread). So if you put in front of me a Deep Dish Pizza with fresh mozzarella cheese and some good pepperoni, I am a happy girl. But since I have tried prosciutto from Speck Alto Adige my idea of topping my pizza off with pepperoni has completely changed.
I have tried many smoked bacon’s and other cuts of meat, but I have never had anything like the Dry Aged Prosciutto that I received from Speck Alto Adige. What makes the meat from this company so delicious is the process of how the meat is treated. Their method is simple,”a little salt, a little smoke and a lot of fresh air”. I mean can you imagine that?! Imagine living in the hills of South Tyrolean in Italy and the smell that scents the air is beautiful, salted, and cured prosciutto?! Man! All I have to say is good luck becoming a vegetarian or vegan. Heck, I’m sure if you took a vegan or vegetarian to smell the prosciutto, they would smack themselves for not enjoying this fabulous hunk of meat.
I have to be honest, this was my first time cooking and trying prosciutto. Yep. First time. Let me just say, the first time was the best time. The prosciutto was down right delicious. When I tried it I knew I wanted it on pizza. That is when the rest of the idea of making a Meat Lovers Pizza came to be.
I want to let the rest of the world know about this fabulous prosciutto and by doing so I am giving away a nice prize package compliments of Speck Alto Adige to one lucky winner. In this package you will receive a cutting board and knife, apron, hat and some other goodies! Sounds awesome, right? All you have to do is follow Speck on Twitter and answer the question below to double your chances at winning. Happy Pizza Eating!
* Recipe for pizza dough adapted from Kelsey Nixon
- For Dough:
- 1¾ c. warm water (105 to 110 Degrees)
- 1 envelop of dry active yeast
- 2 tsp. sugar
- 3 tbsp. olive oil
- 4 c. bread flour, more for dusting
- 2 tsp. salt
- 2 tsp. cornmeal
- 2 tbsp. butter, room temperature
- For Pizza:
- ½ c. pizza sauce
- 1 lb. Italian Sausage, cooked and drained
- 1 lb. Prosciutto, diced and cooked
- 7 oz. Pepperoni
- 16 oz. fresh mozzarella, shredded
- 8 oz. Fontina Cheese, shredded
- 5 tbsp. butter, melted
- ½ tsp. oregano
- ½ tsp. garlic powder
- For Dough:
- In a large measuring cup,combine the warm water, active yeast, and sugar and whisk with a fork. Set aside for 5 minutes or until foam on top. Next add the olive oil and mix.
- In a bowl of a standing mixer, combine flour and salt and whisk. Using a paddle attachment, slowly mix the flour and begin to pour in the yeast water. Once you see the dough form, switch to a dough attachment and mix until dough is formed. If the dough is still slight wet, add a small bit of flour until no longer damp to the touch. Turn to a lightly floured surface and knead the dough until smooth. Add a sprinkle of flour to the dough if necessary. Turn the dough to a well greased bowl, cover with plastic wrap, and place in warm area and allow to double in size (about 1-2 hours).
- Preheat oven to 500 Degrees
- Butter a 14 inch wide Deep Dish Pizza pan using 2 tablespoons. Sprinkle the cornmeal around the pan. Take the dough and press into the pan to reach along the edges. In a small bowl, melt the 5 tablespoons of butter and add the oregano and garlic powder. Brush the melted butter around the edges and the rest of the dough.
- Pour the pizza sauce in the middle of the dough and take the back of a spoon and spread to an inch from the edges of the dough. Next layer with sausage, prosciutto, and pepperoni one inch from the edge of the pizza. Top with mozzarella and Fontina cheese. Bake for 15-17 minutes or until crust is is golden and cheese is bubbly. Allow to cool before serving.