Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Makes 2 10 to 11-inch pizzas
1 recipe Weir Dough for Pizza1 clove garlic, minced2 tablespoons extra virgin olive oil3/4 cup coarsely grated mozzarella, about 3 ounces3/4 cup coarsely grated fontina, about 3 ounces8 cups arugula, ends trimmed8 thin slices prosciuttoShaved Parmigiano ReggianoMake the pizza dough and let rise.
Make the pizza dough and let rise.
Thirty minutes before baking, place a pizza stone or unglazed quarry tiles on the bottom shelf of the oven and set the oven temperature to 500°F.
Combine the garlic and 2 tablespoons olive oil and let stand for 30 minutes. In a bowl, combine the fontina and mozzarella and reserve.
Punch down the dough. On a floured surface, divide the dough into two pieces and form into round balls. Roll one piece into a 10 to 11-inch circle, 1/4" thick. Transfer it to a well floured pizza peel or paddle. Brush the dough to within ½" of the edge with the garlic-infused oil. Sprinkle combined cheese over dough. Slide the pizza onto the pizza stone and bake until golden and crisp, 8 to 10 minutes. Remove the pizza from the oven and top with half of the arugula, spreading evenly. Top with 4 slices prosciutto, Parmigiano and serve immediately.
Continue with the remaining ingredients to make a second pizza.
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