A little pizza with sausage and prosciutto

I was cleaning house the other day, and one of the places to be cleared out was the fridge. The day before, I had made some pasta sauce with San Marzano tomatoes and sausage, and I had a little of that left. 

I also had some Pecorino Romano cheese and about a pound of grated Mozzarella cheese. Then I saw that there was a chunk of prosciutto left. I needed to clean those items up so it was pizza for lunch.

2 cups of flour

1/2 tsp. salt

1/2 tsp. sugar

2 tbs. olive oil

1 cup (approximate) water

2 tbs. instant yeast

Thinly sliced prosciutto - about a quarter pound

Left over spaghetti sauce

Left over Italian sausage

1/2 cup Pecorino Romano cheese, grated

1/2 lb. shredded mozzarella cheese

White pepper

Red pepper flakes

Preparation

Mix the flour, sugar, salt and olive oil in a mixing bowl. Add the yeast and most of the water. Bring the dough together, adding just enough water to get it right. Knead the dough for a couple of minutes and let it rise for  about twenty minutes.

Roll the dough out on a floured counter and work with your hands to shape it into a 14” circle. This is going to be a little thicker than usual - not a deep dish - more like a ‘hand tossed’ thickness. Spoon on the sauce, leaving the outer half inch uncovered.

Cover the sauce with the sliced prosciutto and then slice the sausage thinly and add that. Grind on a bunch of white pepper and add the grated Pecorino Romano. Now add the mozzarella cheese. Sprinkle on some red pepper flakes.

Bake the pizza at 480º on the center rack until the cheese is golden brown. Pull the pizza out and drizzle some olive oil over the top. Let the pizza sit for about ten minutes before slicing.

Serving

Here's how I served my lunch. For the first course, I had a slice of pizza and a little wine. For the second course, I had more. For the third, more again. Ditto for the fourth course. For dessert I had another slice of pizza. 

I overate, and didn’t get much of the house cleaned after all. The recliner was calling me. Oh well, it was the thought that counts.