02 Apr Spring Pizza
So the other day I kinda went crazy buying farm fresh produce at my local market. Everything was so beautiful I couldn’t resist. So, even though I only went in for a couple of things I ended up leaving with gorgeous fava beans, fresh chickpeas, organic rainbow carrots, tomatoes. spring onions & avocados.
Last night I wanted to make something with the fava’s. I was in a baking mood yesterday and I had just finished making this wonderful chocolate bundt cake that Kelsey the naptime chef posted. As soon as I saw it I knew I HAD to make it & this cake did not disappoint folks.
Back to the fava’s. So I had just baked a cake and was on a baking roll so I thought I would make some pizza dough and then do something with the fava’s. I ended up making one of my favorite pizza’s ever. Fava bean, prosciutto & fontina drizzled with a little truffle oil. This pizza was so delicious I just might have to get up and have the leftovers for breakfast.
I used a simple pizza dough recipe that I found here and I made a few changes. I used fresh yeast and added 2 tsp sugar to the dough. I used King Arthur Bread Flour which is high in gluten. The crust was delicious.
I started out by grilling the dough on both sides to get it crispy and then I finished the pizza in a very hot oven until the cheese was melted to my liking and the prosciutto was a little crispy.
I will make this again to serve as an hor d’oerve the next time I have people over. It was wonderful.