Manchego Prosciutto Dinner Rolls

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At the my thanksgiving table the dinner rolls and pies are part of grandma duty.  She makes the best ones and they are requested (demanded!) every year.  But maybe you do not have a roll making grandma, which is a shame so I give you these little buns which are almost as good.  

Manchego and Prosciutto Dinner Rolls

1/4 cup warm water

1 packet yeast

1 tablespoon sugar

1 tablespoon salt

1 tablespoon oil or butter (plus more for brushing later)

2 1/2 cups all purpose flour

1 cup milk

2 oz manchego cheese, grated

2 oz prosciuttto, chopped

Combine yeast and water in a small bowl and let sit 5 minutes.  It should show signs of activity like foam or bubble marks.  In a food processor, fitted with dough blade, combie sugar, salt, oil/butter and flour.  Add yeast mix.  Slowly add milk until dough comes togther.  Process until a smooth ball of dough forms.  Transfer to oiled bowl and turn to coat.  Cover with wrap or towel and set in a warm place to rise.  Let rise 2 hours.  Dough will have doubled in size.  

Sprinkle cheese and prosciutto on very lightly floured surface and knead into dough.  Cut into 8 pieces (or more for slightly reasonably sized rolls)  Form each into a roll shape.  Place in a large skillet and cover.  Give each piece of dough room to expand.  Let rise 1 hour.  Rolls will be doubled in size.  

Heat oven to 400 degrees.  Uncover rolls and brush with oil or melted butter for a ncie crust.  Bake 15 to 20 minutes until very golden brown.  Remove from oven and brush with more butter or oil.  Sprinkle with a pinch of large flaky salt.  Serve warm.  

Chantrelle + Mahon Pizza

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Sadly, I don't have a wood burning oven for perfect pizza making at home.  (Luckily, Motorino and Forcella both do and are not more than ten minutes away.)  

So, how to make great pizza at home?  I have some suggestions:  use very good ingredients, make your own sauce, heat oven to its highest setting, aim for a thin crust and use a pizza stone to keep the temperature high and consistent.  

Someone told me about this crust recipe and I didn't believe them but it's the quickest and my new favorite for at home pizza making.  Makes two small thin crust pizzas.  (The crust in the above photo is not this crust, it was a portion of whole wheat dough I had in the freezer.)  

Quick Pizza Crust

1 cup self rising flour

1 cup plain greek yogurt

Chantrelle Pizza

4 cloves garlic, diced, divided

olive oil

1 shallot, diced

fresh thyme leaves, about 1 teaspoon

1 cup chantrelle mushrooms, brushed clean

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1 1/2 cup mahon cheese, grated

1 inch cube parmesan cheese, grated

1 large tomato, sliced

For the Crust:  In a bowl combine yogurt and self rising flour with your hands until it comes together.  Should resemble playdough.  Adjust with more yogurt or flour as needed.  Knead for 5 minutes.  Form two discs and roll out on a floured surface very thin.

For the Pizza:  Place a pizza stone in oven and heat to 500 degrees.  Saute 2 cloves garlic, shallot, thyme and chantrelle mushrooms in a tablespoon of olive oil until shallot it clear and chantrelles are soft, about 5 minutes.  Season with a pinch of salt and pepper.  Rub each pizza with a drizzle of olive oil and rub with 1 clove diced garlic.  Top each pizza with half the cheeses, tomato slices and mushroom mixture.  Bake for 8-10 minutes.  You may have to cook the pizzas one at a time.  Serve hot.

I used a pizza pan that is circular and has holes in it. (Usually called a pizza crisper)   I place this on the pizza stone (extra crisp) or place the stone on one rack and the baking sheet on a rack right above it (crisp).