Welcome to Star Dish! This week Alix and Zoya will be cooking their way through the cosmos and their own birth charts. Get ready for some serious Taurus and Aries energy as they make some delicious food and learn more about themselves along the way 💫
Want to make this at home?:
Prosciutto and Salami Pizza
with a Mediterranean Salad
INGREDIENTS:
Pizza:
Olive oil
16 ounces (455 grams) pizza dough
Sauce
8 ounces (225 grams) campari tomatoes, stemmed
1 head roasted garlic
1 bunch fresh basil
¼ cup (60 mL) olive oil
Kosher salt
Freshly ground black pepper
¼ teaspoon (1 gram) red chile flakes
Toppings:
8 ounces (225 grams) fresh mozzarella, torn
2 ounces (60 grams) freshly grated parmesan
4 ounces (115 grams) sliced prosciutto
4 ounces (115 grams) sliced salami
2 sprigs fresh oregano
Crostini
Sourdough bread
Olive oil
1 head roasted garlic
2 ounces (60 grams) freshly grated parmesan
Salad:
1 small red onion, sliced
8 ounces (225 grams) campari tomatoes, sliced
2 ounces (60 grams) marinated artichokes, quartered, plus the oil for drizzling
2 ounces (60 grams) brie, cubed
1 15-ounce (425 grams) cannellini beans, rinsed and drained
Kosher salt
Freshly ground black pepper
¼ teaspoon (1 gram) red chile flake
PROCEDURE:
1. Preheat oven to 425℉ (220℃).
2. Prepare the dough: Drizzle a baking sheet with olive oil and place the dough on top.
Gently press the dough out with your fingertips until it is about ½-inch (1.27cm) thick.
3. Make the sauce: In a blender, combine the campari tomatoes, roasted garlic and half of
the basil. Blend on high until smooth, then drizzle in the olive oil. Season with salt, black
pepper and red chile flakes. Pour the sauce over the dough and spread across evenly.
4. Assemble the pizza: Sprinkle the pizza with mozzarella, parmesan, prosciutto and
salami. Bake in the oven until the cheese melts completely and the crust turns golden
brown, about 15 minutes. Finish the pizza with freshly torn basil and oregano leaves.
5. Make the crostini: Drizzle the bread with olive oil and bake in the oven until golden
brown, about 10 minutes. Spread the roasted garlic across the toasted bread and
sprinkle with parmesan cheese.
6. Make the salad: In a large mixing bowl, combine the onion, tomatoes, artichokes, brie
and cannellini beans. Season the salad with salt, black pepper and red chile flake.
Drizzle with the oil from the marinated artichokes
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