We’re pizza people here at Moxie. We love a good slice now and then, who doesn’t? Recently, I saw an episode of Rachael Ray where she made something she called Pizz-O.
Now, while Ms. Ray does create recipes that are speedy to make, they can always be speedier. I said bollucks to the arugula/walnut pesto and used Trader Joe’s good ol’ store-bought basil pesto. I also said ixnay to the crust (which she says we can just get “from the local pizzeria”, but do we really care that much?) and nabbed myself a Boboli thin crust. Worked just dandy.
I also fudged a few other things because I was in too big of a hurry to print out the recipe. I forgot the red peppers and I used cremini mushrooms (the baby portabellos) pre-sliced instead of chunking up big daddy portabellos. But the rest is pretty much the same. Here’s my pizza rennovation:
1 Thin Boboli Pizza Crust
1 tub of pre-made pesto sauce
1/2 pound of spicy italian sausage (removed from the casing)
1 tbsp of garlic, minced (I get mine from a jar)
1/4 diced white onion
3 big slices of proscuitto
1 big package of sliced cremini mushrooms
1 cup ricotta cheese, room temperature for easy spreading
Zest of 1 lemon
1 tablespoon fresh thyme, 4-5 sprigs, finely chopped (or 1/3 tbsp if you use dried—crush in your palm first to release the oils)
1/2 cup grated Parmigiano Reggiano, divided in half
Freshly ground black pepper
1 cup grated smoked mozzarella (this stuff is to die for)
Preparation (modified from the original Rachael Ray recipe)
Pre-heat the oven to 425°F.
Heat a skillet with one turn of the pan of olive oil, about 1 tablespoon, over medium-high heat. When the pan is hot, hot Italian sausage, breaking it up into little pieces with the back of a wooden spoon. Cook about 4-5 minutes or until cooked through. Add the garlic, onions and mushrooms.
Once the mushrooms have wilted and turned deep brown in color, season them with salt and pepper. Set aside until it is time to assemble the pizza.
In a bowl combine the ricotta, lemon zest, thyme, 1/4 cup of the Parmigiano and lots of freshly ground black pepper. Reserve.
Spread the pesto out across the rolled-out dough, using the back of a spoon to get it everywhere. Top the pesto with the sliced prosciutto, then spread the ricotta mixture over it and sprinkle with some Parmigiano.
Spread the reserved sausage mixture evenly across the top. Top the sausage with the smoked mozzarella and bake for about 15 minutes or until it’s nice and bubbly golden on top.