Pizza Night

Have I mentioned that I am loving my new Rachael Ray magazine?  I made Capricciosa Pizza using pre-made fresh dough - next time I will make my own dough.  I also made some adjustments because I was using a Pampered Chef baking stone which can't be pre-heated as the recipe required and I changed up a few ingredients and quantities.

Capricciosa Pizza - Adapted from Rachael Ray's Magazine, March 2016 p. 95

Capricciosa Pizza

1 ball Publix bakery pre-made pizza dough
Flour, for dusting
Cornmeal, for dusting the pizza stone
1/3 cup Naples Pizza Sauce (recipe below)
1/4 pound fresh mozzarella, thinly sliced
A few fresh basil leaves, torn
EVOO, for drizzling
4 thin slices prosciutto cotto (cooked ham)
1/3 cup Marsala Mushrooms (recipe below)
1/3 cup sliced artichoke hearts (I used frozen but can or jar are preferred)
A small handful olives, sliced

Naples Pizza Sauce

1 can (28 to 32 oz.) San Marzano tomatoes (look for D.O.P. on the label)
1 teaspoon kosher salt
olive oil
Using your hands, crush the tomatoes into a small saucepan; add the juices from the can. Stir in the salt and a drizzle of EVOO. Simmer gently over medium, stirring occasionally, until the sauce thickens a bit, about 15 minutes. Let cool to room temperature.

Marsala Mushrooms

1 Tbs olive oil
8 oz. of your favorite fresh mushrooms, sliced
Salt and pepper
1 Tbs. fresh thyme leaves, chopped
1 clove garlic, smashed but in one piece so you can remove later
1/2 cup marsala or sherry
1 tablespoons butter
1 Tbs. parsley, chopped
Heat oil in a skillet over medium-high heat.  Add the mushrooms and cook, stirring occasionally, until the mushrooms brown, about 8 minutes. Season with salt and pepper. Add the thyme and garlic; toss 1 minute. Add the marsala or sherry; cook, stirring often, until the liquid reduces, about 1-2 minutes. Add the butter to the pan and swirl until blended. Discard the garlic and stir in the parsley.

Directions:

An hour before you're ready to bake the pizzas, remove Publix dough from refrigerator and let sit out to rise in the bag (as package directs).

Preheat oven to 400 degrees.

Make Naples Pizza Sauce and Marsala Mushrooms.

Stretch dough by hand and transfer to a cornmeal-dusted pizza pan or stone. Using the back of a spoon, slather the pizza sauce on the dough in a thin layer, leaving a 1-inch border. Top with the mozzarella and basil. Place prosciutto, mushrooms, artichokes and olives on pizza.
Bake 18 to 25 minutes or until crust is golden and top is bubbly.