Prep 20 mins
Cook 30 mins
This was published in Everyday Rachel Ray magazine and for best results you should use a cast iron skillet to insure a a crunchy crust. This tastes like a hot sandwich! Left overs are even better as long as you warm up the slice in a toaster oven or conventional oven. I use Krakus ham on my pizza, but Im sure you can use any deli-type ham.
For the Dough
- 59.14 ml lukewarm water, plus
- 29.58 ml of lukewarm water
- 7.39 ml active dry yeast
- 2.46 ml sugar
- 236.59 ml all-purpose flour
- 29.58 ml all-purpose flour
- 2.46 ml salt
- 22.18 ml extra virgin olive oil
- 14.79 ml extra virgin olive oil
- 59.14 ml cottage cheese
- 59.14 ml sour cream
- 0.59 ml pepper
- 56.69 g thinly sliced ham, torn into strips
- 177.44 ml shredded gruyere cheese
- 1 of a red onion, thinly sliced
- 2.46 ml fresh thyme leave
- For the dough:.
- In a small bowl, stir together the luke warm water, yeast and sugar. Let stand until foamy about 3 to 5 minutes.
- Using a standing mixer with the dough hook attachment, mix the flour and salt at low speed. Mix the yeast mixture along with the olive oil. And let the mixer run at medium speed for about 6 minutes or until dough is smooth.
- Transfer the dough to a greased large mixing bowl, turning to coat; cover with plastic wrap and let rise for until doubled about 45 to 60 minutes. Punch down dough before using.
- Press the pizza dough into a greased 9 to 10 inch cast-iron skillet and let rise until doubled about 20 to 30 minutes.
- Preheat the oven to 400 degrees F. Brush the dough with 1 TBLS olive oil. Using a food processor, puree the cottage cheese, sour cream and 1/8 tsp pepper. Spread over the crust, leaving a 1/2 inch border. Arrange the ham on top, then sprinkle withthe gruyere and onion. Bake until golden about 25 to 30 minutes. Sprinkle with thyme and let cool for 10 minutes before slicing.