Tuesday, May 17, 2005

Mini Pizzas with Spinach, Peppers and Prosciutto

Mini Pizzas with Spinach, Peppers and Prosciutto (Adapted from Ellie Krieger)

14.5 ounce can fire-roasted whole or diced tomatoes, drained
2 teaspoons extra-virgin olive oil, plus extra for drizzling
1 teaspoon dried oregano
1 large clove garlic, chopped
salt and fresh ground black pepper
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 cups lightly packed spinach, chopped
1/2 cup thinly sliced roasted red peppers
1.5 ounces thinly sliced prosciutto di Parma, cut into thin strips
4 ounces (about 1 cup) shredded mozzarella cheese
1 ounce (about 1/4) cup fresh grated Parmigiano-Reggiano cheese
crushed red pepper flakes, if desired

Preheat oven to 475 degrees with racks placed in the upper and bottom thirds.

In a food processor, add drained tomatoes, oil, oregano and garlic - season with salt and pepper. Pulse to make a chunky sauce.

Divide dough into 12 even balls (divide dough into quarters, then divide each quarter in thirds). On a lightly floured surface, stretch each ball of dough into a 3" round and place on baking sheets lined with parchment (6 to a sheet). Lightly drizzle each round with oil and rub in.

Spread about a scant tablespoon of the sauce over each round, leaving a thin edge around the border for a crust. Evenly divide the spinach on top of each, followed by equal amounts of red pepper, prosciutto and mozzarella cheese. Scatter the tops with Parmigiano-Reggiano.

Place baking sheets into the oven and bake, rotating sheets halfway through, until the cheese is bubbling and the crust is golden, about 12 to 16 minutes. If desired, lightly sprinkle crushed red pepper on top just before serving.

Makes about 4 servings.

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