“You have to have some kind of passion or desire,” Chef Sherri Kimball says. “And you have to want to understand how ingredients work together. You think about flavors, you taste and you figure out what’s missing.” — Chef Sherri Kimball’s
Prosciutto and Blue Cheese Pizza with Lingonberries
(makes one 14-inch pizza)
Pizza Dough
2-1/4 tsp. active dry yeast
1-3/4 cups unbleached all-purpose flour, plus extra for kneading
1-1/2 tsp. sugar
1 tsp. salt
3/4 cup warm water (110 to 120F)
2 tbsp. extra-virgin olive oil
Topping
8-10 thin sliced prosciutto
4 oz. Italian dolce blue cheese, cut into small pieces
1/2 cup Lingonberries
2 tbsp. extra-virgin olive oil
salt and pepper
Make the dough:
Combine the water, yeast and sugar in the bowl of an electric mixer fitted with the dough attachment. Mix with a spoon first and let rest for 5 minutes, until the sugar and yeast are dissolved. Add the rest of the ingredients and beat for 1 minute on low speed to combine. Increase speed to medium and mix until dough comes away from the sides of the bowl, about 4-5 minutes. Scrape the dough onto a dry floured surface. With lightly floured hands knead until smooth, soft and elastic, about 5 minutes. Form into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. / Preheat oven to 475° F. Form dough into desired pizza shape. Let rest for 15 minutes to puff slightly. Drizzle pizza with olive oil, leaving 1/2 inch border. Top pizza with prosciutto and blue cheese. Bake in 475° F oven for 12 minutes or until edges of crust are golden. While pizza is in the oven, warm lingonberries on medium heat until a syrup consistency is reached. Remove pizza from oven when golden and drizzle with lingonberries. Season with salt and pepper to taste.
