Page 323 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

A Very Good Pizza Pie

MAKES 1
(10- /25- )

,
, . A slip of a pizza pie, thin and
delicate, was our appetizer. To share. After my first bite, I was
wallowing in regret. Why, oh why, hadn’t I ordered one for myself
with strict instructions to set it far, far away from my husband? Why

did I have to parcel out pieces to him when I was capable of eating
the entire thing myself?

Pizza Dough (page 33), on 1 batch
a peel as directed

extra-virgin olive oil, divided 3 tablespoons 45 ml
sweet yellow onion, cut into 1
very thin strips
garlic, minced 2 cloves

fresh thyme, finely chopped 1 teaspoon 2 g
honey 1 teaspoon 5 ml

whole organic mandarin
orange, skin still on, cut into 1
very thin slices

prosciutto, torn into large 4 to 6 slices
pieces
Taleggio cheese, finely 3 ounces 85 g
grated or cubed
Parmigiano-Reggiano
cheese, finely grated ¼ cup 25 g
salt and pepper to taste

1
. Preheat the oven to 425°F (220°C) and place a pizza stone on the
bottom rack. (See Note on page 33.)

2
. In a large saucepan, heat 2 tablespoons (30 ml) of the olive oil over
medium-low heat. Add the onion, garlic, thyme, and honey and