Avocado & Prosciutto Pizza

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2-4 Servings
(4)
Total:
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Ingredients (11)

  • 3/4 cup of warm Blue Moon Belgian White
  • 1 packet (2 1/4 tsp) quick rising yeast
  • 1 3/4 cups flour (plus more for sprinkling)
  • 3/4 tsp olive oil
  • 1 1/2 tsp salt
  • Zest of 1 orange
  • 1/4 cup pizza sauce
  • 5 slices of prosciutto
  • 1 cup shredded mozzarella
  • 1/3 cup chopped, fresh basil
  • 1 avocado, thinly sliced

When I think of Blue Moon I think of two things; oranges and pizza. Not many things taste better with a nice, cold Blue Moon than a delicious pizza. This pizza not only incorporates Blue Moon in the crust, but has that hint of orange flavor that everyone thinks of when they hear “Blue Moon”. It also gives you a good excuse to enjoy a Blue Moon!

Instructions

  1. 1Warm the Blue Moon Belgian White in the microwave for about 30 seconds on high. Combine yeast, 1 Tbs of flour, and 1/4 cup of warm Blue Moon and let stand until creamy (about 5 minutes).
  2. 2Stir together 1 1/4 cups flour and salt in a large bowl. Add the yeast mixture, remaining warm Blue Moon, and olive oil. Stir until smooth. Add remaining flour (about 1/2 cup) until dough comes away from the sides of the bowl.
  3. 3Lightly flour a flat, clean surface and knead dough until smooth and elastic (about 8 minutes). Form dough into a ball and place on a lightly floured surface. Flour the dough ball and loosely cover with saran wrap. Allow to rise until dough has doubled in size (about an hour and a half). Put a pizza stone in the oven and begin preheating the oven and pizza stone to 500 F.
  4. 4Once dough is done rising, shape into desired pizza shape, and transfer to a pizza peel that is lightly dusted with corn meal. Spread pizza sauce to the edges of the dough, sprinkle orange zest and mozzarella evenly over sauce. Top with prosciutto. Gently shake pizza off of the peel and onto the pizza stone. Bake for about 10 minutes, or until golden brown.
  5. 5Transfer cooked pizza to a cutting board and immediately top with basil and avocado. Allow to cool for about 5 minutes before cutting and serving.
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