Ingredients Jump to Instructions ↓

  1. 4 oz 113g Prosciutto - cut into 1/4- inch dice or 4 ounces Fresh sausage meat - removed - from casings and crumbled Cheese Dough

  2. 1/4 cup 59ml Freshly grated provolone- caciocavallo parmesan or - Romano cheese Onion Dough

  3. 1 Sweet onion - peeled, minced, (small) - and cooked until - translucent in

  4. 1 1 teaspoon 5ml Olive oil - or 1/4 - cup finely chopped white - part of Scallions Herb dough

  5. 1 teaspoon 5ml Dried thyme - crumbled dried- sage or dried

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Different flavorings can be kneaded into basic pizza dough for some delicious variations. Prepare the dough as usual, letting it double in bulk; punch it down and knead in the flavoring of your choice until it is well distributed. Refrigerate the dough for 15 to 20 minutes before stretching or rolling it out or let it go through another rising before shaping it. Note: Sometime flavored doughs become sticky after the additional ingredients have been kneaded in. If this happens, simply knead in a small amount of flour until the dough is smooth and no longer sticks. Prosciutto or Sausage Dough: rosemary, or 1 to 2 Tbsp fresh marjoram, fresh mint, fresh oregano, fresh sage, fresh thyme, fresh rosemary, fresh parsley leaves, fresh chives, or fresh basil (separately or in combination of 2 herbs)


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