Ingredients
1cupwarm water
2tspactive dry yeast
2tsphoney
½cupextra-virgin olive oil
3½cupsall-purpose flour,or multigrain flour
1pinchkosher salt
¼cupextra-virgin olive oil
1smallonion
6clovegarlic
½tspred pepper flakes,crushed
1tbspfresh thyme,chopped
1tbspbrown sugar
12oztomatoes,stewed
1tbsporegano,dried
1tbspfresh rosemary,chopped
¼cupfresh basil,chopped
salt and freshly ground black pepper
Easy Pizza Dough,or purchased pizza dough
1tbspTomato Sauce,or bottled marinara
fresh salted mozzarella,not packed in water
fresh basil leaves
thin slices prosciutto
½cuparugula,chopped
freshly ground pepper
Preparation
In a food processor, combine the warm water, yeast, honey, and olive oil and mix well. Process until the yeast dissolves and the mixture is bubbly.
Add the flour and pulse. Add a pinch of salt and pulse again. Run the food processor until the dough makes a ball.
Remove the dough, place it on a lightly floured surface, and knead for 2 minutes. Place the dough in a lightly greased bowl, cover well with plastic wrap, and refrigerate overnight.
Remove the dough from the refrigerator and divide into 4 equal pieces. Roll each piece needed into an 8- or 9-inch round.
Tightly wrap the remaining pieces of pizza dough in plastic wrap and store in the refrigerator or freezer for future use.
Heat the olive oil in a medium saucepan over medium-low heat. When hot, add the onion and slowly saute; while stirring, for 6 to 8 minutes. Add the garlic, red pepper flakes, and thyme and cook for another 6 minutes.
Add the brown sugar and stir until it is dissolved. Add the stewed tomatoes. Bring the sauce to a low simmer. Be sure to stir often enough so that the bottom does not scorch. Cook for 20 minutes.
Add the oregano, rosemary, and basil and cook for 6 to 8 minutes more, adding salt and pepper to taste.
Place a pizza stone in lower third of oven and preheat to 440 degrees F. Roll out the dough on a lightly floured surface to a 9-inch round. Place on a lightly floured pizza peel or rimless baking sheet and top with the sauce, mozzarella, and basil.
Slide the pizza onto the hot stone and bake until crust is brown. This will take about 20 minutes. Remove from oven and top with the prosciutto and arugula; season with pepper. Slice and serve immediately.
