I used a different crust (whole wheat), but the toppings are what we loved about this anyway. The sauce is a nice change-up from the tomato-based kind, although I did leave out the egg yolk (just didn't have any eggs in the house). Also I subbed sharp white cheddar for the Gruyere, just personal preference, which I realize is a pretty big change - but it was yummy! Threw some spring mix on top for nutrition. :)
Prosciutto Pizza with Tangy White Sauce
This homemade pizza might take a little longer to make, but is totally worth the effort due to it's extremely appetizing flavors and it's low-calorie count. It makes for a great family entrée on the weekend.
More From Cooking Light
Total: 3 Hours, 50 Minutes
- Calories: 298
- Fat: 13.7g
- Saturated fat: 5.9g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 1.1g
- Protein: 13g
- Carbohydrate: 30.2g
- Fiber: 1.1g
- Cholesterol: 67mg
- Iron: 2.1mg
- Sodium: 534mg
- Calcium: 186mg
- 2/3 cup warm water (100° to 110°)
- 1 teaspoon active dry yeast
- 7.75 ounces bread flour, divided (about 1 1/2 cups plus 2 tablespoons)
- 1 1/2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- Cooking spray
- 3/4 cup 2% reduced-fat milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1 large egg yolk
- 1 1/2 tablespoons butter
- 1 1/2 teaspoons minced fresh garlic
- 2 teaspoons all-purpose flour
- 3/4 cup shredded Gruyère cheese
- 2 ounces thinly sliced prosciutto, torn
- 1 tablespoon chopped fresh chives
- 1. Combine 2/3 cup warm water and yeast in the bowl of a stand mixer fitted with dough hook, and let stand 5 minutes or until bubbles form. Weigh or lightly spoon 6.75 ounces bread flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Sprinkle 6.75 ounces bread flour over yeast mixture. Add 1 tablespoon olive oil and salt. Mix at low speed for 2 minutes or until dough forms a ball. Increase speed to medium, and mix 8 minutes or until smooth and elastic. Place dough in a medium bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down.
- 2. Cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours. Remove the dough from refrigerator. Let stand, covered, for 2 hours or until dough comes to room temperature. Punch dough down. Place a piece of parchment paper on a flat work surface, and sprinkle parchment with remaining 2 tablespoons bread flour. Roll dough out to a 13-inch circle. Slide the parchment and dough onto a pizza peel or flat baking sheet. Brush the dough evenly with remaining 1 1/2 teaspoons olive oil. Cover dough lightly with plastic wrap.
- 3. Position an oven rack in the lowest setting, and place a pizza stone on rack. Preheat oven to 500°.
- 4. Combine milk and next 3 ingredients (through egg yolk) in a medium bowl, stirring with a whisk. Melt butter in a medium saucepan over low heat. Add garlic to pan; cook for 3 minutes or just until butter and garlic begin to brown, stirring frequently. Add 2 teaspoons all-purpose flour to pan, and cook 30 seconds, stirring constantly with a whisk. Stir in milk mixture, and bring to a boil. Cook for 1 minute or until thick, stirring constantly with a whisk. Spread sauce in an even layer over dough, leaving a 1/4-inch border; sprinkle sauce evenly with cheese. Slide parchment and pizza onto preheated pizza stone. Bake at 500° for 18 minutes or until crust is golden. Arrange prosciutto on pizza, and sprinkle with chives. Cut pizza into 12 wedges.
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