In preparation for a kid’s pizza class I’m teaching, I had no choice but to test the pizza dough recipe at home.
I wanted it super simple, super quick, and super fun.

Kids are amazing, but when a group of 6-13 year olds show up to class hungry, swift execution can also be the name of the game.

Mission accomplished.

(Oh, by the way, we chose a few more simple toppings for the kid’s class. “Complimenti” to those kiddos who enjoy kale and cured meat!)

I absolutely love the thick, crusty, and fantasticamente rustic look and feel to this pizza.

Green Prosciutto Pizza

1 pkg. active dry yeast (1/4 oz)
1 tsp. white sugar
1 cup warm water
2 1/2 cup all purpose flour
1/4 cup olive oil, divided
1 tsp. sea salt

3 oz. Asiago cheese, shaved
1 cup curly kale, shredded
1 clove garlic, crushed
1 pinch crushed red pepper
sea salt and pepper

3 oz. prosciutto, very thinly sliced

Preheat oven to 450 degrees.
Dissolve the yeast and sugar in 1 cup warm water and let sit for 5 minutes.
Using a dough hook on a stand mixer (or by hand) combine the dissolved yeast mixture, flour, 2 Tbs. olive oil, and salt. Form into a nice dough ball. Let sit for 10 minutes.

Divide the ball into 2-3 smaller pieces and roughly form into a pizza form. Rustic forms are best, in my opinion. Flour your hands to prevent sticking. You can try tossing, rolling, stretching…whatever your heart desires.
Place on a parchment lined baking sheet and drizzle with oil.
Bake for about 20 minutes, until the top starts to brown.
Remove from oven.

Meanwhile, form “flowers” out of the thinly sliced meat and bake at 450 for about 10 minutes, until nice and crispy. Set aside. (These can bake while the dough bakes too).

Next, heat remaining oil in a small pan and sauté the kale and garlic with the red pepper flakes until bright green.

To serve, top the warm, cooked dough with the shaved cheese, crispy prosciutto, and green kale.
Season generously with salt and pepper.