Creative Toppings to Make Pizza a Work of Edible Art
Great art and great pizza: The seven easy, colorful pies here pay homage to modern-art masterpieces — and they taste great too. Use them as a starting point for your own edible artistic creations.
Start with a great dough, the primed canvas that will let your other ingredients shine. Then comes the “paint”: toppings that bring delicious flavor, bright color, and contrast between both cooked and fresh ingredients. Last is the heat source, which for these pizza recipes is just a traditional oven and a basic sheet pan.
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Prosciutto Mozzarella Pizza
Grated mozzarella is laid over the raw dough and baked into the crust. It comes out of the oven sizzling hot, so when prosciutto slices are immediately placed on top, the fat and the flavors of the meat melt and meld into the golden, bubbly cheese.
Option: Top the baked pie with sliced fresh figs, and drizzle it with honey.
1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough
8 ounces fresh mozzarella, grated (about 1 1/2 cups)
Freshly ground black pepper
3 to 6 thin slices prosciutto
Extra-virgin olive oil
1. Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Cover with mozzarella in an even layer. Sprinkle with pepper.
2. Bake until cooked through, crust is golden on edges and bottom, and cheese is golden-brown in spots, about 20 minutes.
3. Remove from oven. Immediately arrange prosciutto slices in even intervals across pie. Using a metal spatula, slide pie onto a cutting board. Drizzle with oil and sprinkle with salt. Slice into 6 pieces and serve.
Abstract expressionist Mark Rothko’s color-field paintings, like Orange and Yellow, are the inspiration for this pizza.
This is pizza at its most elemental — with just pureed yellow and red tomatoes, olive oil, salt, and dough. Because it’s made from a slow-rise, minimally handled dough, the crust is an outstanding mix of crispy, tender, and chewy, with a developed flavor all its own.
Option: Scatter freshly dressed salad greens over the top of the baked pie.
Pulse the yellow and red tomatoes in separate batches in a food processor, just to a coarse puree.