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Jennifer Slattery's Mexican-Italian Pizza


Jennifer Slattery writes soul-stirring fiction for New Hope Publishers, a publishing house passionate about bringing God’s healing grace and truth to the hopeless. 

Jennifer loves helping aspiring authors grow in their craft, and has editing slots open beginning in November. Find out more HERE.  Visit with Jennifer online at JenniferSlatteryLivesOutLoud.

Jennifer's Newest Book Release: Beyond I Do 

Ainsley Meadows, raised by a hedonist mother, who cycles through jobs and relationships like wrapping paper on Christmas morning, falls into a predictable and safe relationship with Richard, a self-absorbed socialite psychiatrist. But as her wedding nears, a battered woman and her child spark a long-forgotten dream and ignite a hidden passion. One that threatens to change everything, including her fiancĂ©. To embrace God’s best and find true love, this security-seeking bride must follow God with reckless abandon and realize that marriage goes Beyond I Do. Read a free, 36-page excerpt HERE. Buy the book HERE. 

Jennifer's Mexican-Italian Pizza

My family loves pizza, and I love periodically clearing out my fridge, especially when the end of the month—and hence, the end of our budget—draws near. This recipe arose quite by accidence. Or perhaps convenience would be a better way of putting it. One evening, wanting to avoid grocery shopping and avoid waste, I perused my fridge. I found a package of queso fresco and other of prosciutto, both purchased for a recipe I soon forgot about.

Contemplating how to use these two random ingredients, I wondered… what might they taste like on a pizza. And thus, the idea for Mexalian Pizza arose. I made my own pizza dough, and will include the recipe here, but you can buy yours. You can also use a premade crust.

Pizza dough:
1 ¼ cup warm water
2 tablespoons yeast
¼ cup sugar
1 teaspoon salt
1 tablespoon olive oil
Extra flour for rolling and pounding

Pour the water in a large bowl and add the sugar, salt, oil, and yeast. Let sit until the yeast rises to a foam on top of the water. Then add the flour and work into a smooth, spongy mixture. If your hands begin to stick, cover them with flour and pat the outside of the dough with flour, working it in with your hands.

Cover the bowl with a damp kitchen towel and allow it to sit for an hour then punch it down, kneading it a bit. Let the dough sit for another hour then form it into a ball, place it on a floured surface, and roll it out to your desired thickness and place it on a baking or pizza pan. (I often like to brush a bit of olive oil on the bottom of the crust to crisp it up while it cooks.) Keep in mind the dough will rise while cooking.

Pizza toppings:
¼ cup of spaghetti sauce (vary to taste.)
2 cups grated mozzarella
1 cup queso fresco
¼ Cup spinach
6 oz. prosciutto
½ a large onion
1 tablespoon olive oil

Cook your prosciutto until crisp/crunchy either by frying it in a sauce pan or by baking it in the oven. While this is cooking, sauté your onions, sliced thinly, in the olive oil, and, if you use frozen spinach, thaw this in the microwave. And drain excess moisture.

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