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Thin-Crust Boursin and Prosciutto Pizza: A Culinary Dream

The memory is etched in my mind: late summer evenings on the Tuscan countryside, the air thick with the scent of ripening grapes and wood-fired ovens. A local trattoria, its walls adorned with faded frescoes, served pizzas unlike any I’d tasted before. Paper-thin crusts, blistered and charred to perfection, were topped with the freshest ingredients. One particular pizza, adorned with creamy Boursin, salty prosciutto, and a sprinkle of fragrant herbs, stole my heart. I’ve strived to recreate that magic ever since, and this recipe is as close as I’ve come.

Recipe Overview

Prep Time: 3 hours 7 minutes
Cook Time: 2 to 5 minutes per pizza
Total Time: 3 hours 12 minutes
Servings: 8
Yield: 8 individual pizzas
Dietary Type: Not specified

Ingredients

1 – 1 1⁄4 cups bread flour
3⁄4 cup cake flour (see instructions below)
1 (1/4 ounce) envelope fast rising yeast (Fleischmann’s)
2 teaspoons sugar
1 teaspoon salt
3⁄4 cup very warm water (120 – 130 degrees F)
Cornmeal
4-6 ounces Boursin spreadable cheese with garlic and herbs
2-3 ounces prosciutto, chopped
3 green onions, thinly sliced

Ingredient Notes:

Cake Flour: To make cake flour, place 1-1/2 tablespoons corn starch in a 3/4 cup dry measuring cup. Fill remainder of cup with all-purpose flour.
Feel free to adjust the amount of Boursin and prosciutto to your liking.

Equipment Needed

Mixing bowl
Plastic wrap
Pizza stone
Pizza peel or flat baking sheet
Rolling pin
Bench knife (optional)
Fork
Wire rack
Cutting board

Instructions

In a mixing bowl, combine 1 cup bread flour, cake flour, undissolved yeast, sugar, and salt.
Add warm water and mix until well blended, about 1 minute. If needed, gradually add the remaining 1/4 cup bread flour to form a soft dough.
Turn the dough out onto a lightly floured surface.
Knead the dough, adding additional flour as needed to prevent sticking, until smooth and elastic, about 4 minutes.
- Tips to Kneading Dough: To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading the dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of the dough.
Place the dough back in the mixing bowl and cover tightly with plastic wrap.
Let rise at room temperature for 1 to 3 hours.
Place a pizza stone on the lowest oven rack.
Preheat the oven to 550°F (or as high as your oven setting allows). If your oven has a convection setting, this is a good time to use it.
Punch down the risen dough.
Divide the dough into 8 equal pieces and keep them covered to prevent drying.
On a floured surface, roll each piece into a very thin (1/16-inch) circle. The shape doesn’t have to be perfect!
- To achieve a very thin crust, roll the dough until very thin. Carefully pick up the thin dough and turn it over, then roll again. Use a bench knife to help you get the dough off the surface for turning. Use as much flour as needed to make sure the dough is not sticky. Frequently flour your rolling pin. Once the dough is rolled as thin as possible, it is ready to be baked.
Place each crust on a cornmeal-dusted pizza peel, flat baking sheet, or the back side of a jelly roll pan or pizza pan. Make sure the crust moves freely (doesn’t stick to the pan). If it is sticking to the pan, gently lift the dough and add a little more cornmeal.
Use a fork to “dock” the crust, making lots of little holes about 1/2-inch apart. This prevents the crust from puffing up during baking.
To bake, slide the crust off the pizza peel or baking sheet onto the preheated stone in the oven. Use a long-handled spatula to help transfer the crust if needed.
Close the oven door as quickly as possible to keep the oven hot.
Bake for 2 to 5 minutes, or until the crust has browned patches.
When done, remove the crust from the oven with a spatula and place on a wire rack to cool.
Repeat steps 11-17 with the remaining dough portions.
Use a minimal amount of topping to keep the crust crisp and for ease in handling.
Spread a thin layer of Boursin cheese on each crust.
Top with prosciutto and sprinkle with green onions.
Return to the oven for an additional 1 to 2 minutes. Most stones will accommodate baking 2 pizzas at once.
Remove finished pizza from the oven to a cutting board.
Cut into pieces and serve.
Allow the oven to cool before removing the pizza stone, and follow the manufacturer’s directions for cleaning. Excess cornmeal tends to burn, so be sure to use your exhaust fan.

Expert Tips & Tricks

Dough Consistency: The dough should be soft and pliable. Don’t be afraid to add flour gradually until you achieve the right consistency.
Super Thin Crust: Rolling the dough as thinly as possible is key to a crispy crust. Use a bench knife to help lift and turn the dough as you roll it out.
Even Baking: Preheat your pizza stone thoroughly. This will help ensure the crust cooks evenly and becomes nice and crispy.
Topping Sparingly: Resist the urge to overload the pizza with toppings. A thin layer of Boursin and a scattering of prosciutto is all you need.

Serving & Storage Suggestions

Serve the pizzas immediately after baking for the best flavor and texture. Garnish with a few extra green onions for a pop of color. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or toaster oven for a few minutes to crisp up the crust.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	112.1 kcal	N/A
Calories from Fat	3g	3%
Total Fat	0.3 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	293.3 mg	12%
Total Carbohydrate	23.8 g	7%
Dietary Fiber	1 g	4%
Sugars	1.3 g	5%
Protein	3.1 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use a gluten-free pizza dough recipe or store-bought gluten-free pizza crust.
Vegetarian: Omit the prosciutto and add roasted vegetables like bell peppers, zucchini, or eggplant.
Different Cheese: Substitute the Boursin with another creamy cheese like goat cheese or ricotta.
Herbs: Experiment with different herbs like basil, oregano, or thyme.

FAQs (Frequently Asked Questions)

Q: Can I use regular active dry yeast instead of fast-rising yeast?
A: Yes, but you’ll need to dissolve the yeast in the warm water with the sugar first and let it sit for about 5-10 minutes until it becomes foamy before adding it to the other ingredients.

Q: My dough is too sticky. What should I do?
A: Gradually add more flour, a tablespoon at a time, until the dough is no longer sticky and forms a smooth ball.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 24 hours in advance. After the first rise, punch it down, wrap it tightly in plastic wrap, and store it in the refrigerator. Let it come to room temperature for about 30 minutes before rolling it out.

Q: What if I don’t have a pizza stone?
A: You can use a baking sheet or the back of a jelly roll pan. Preheat the baking sheet in the oven before placing the pizza on it.

Q: How do I prevent the crust from burning?
A: Keep a close eye on the pizza while it’s baking. If the crust starts to brown too quickly, lower the oven temperature slightly or move the pizza to a higher rack.

Final Thoughts

This Thin-Crust Boursin and Prosciutto Pizza is a true delight – a harmonious blend of creamy, salty, and fresh flavors atop a delightfully crispy base. It’s easier to make than you might think, and the results are well worth the effort. So, gather your ingredients, preheat your oven, and prepare to transport yourself to a sun-drenched Italian trattoria. Don’t be afraid to get creative with the toppings and make it your own. I encourage you to try this recipe and share your creations with friends and family. Buon appetito!

Thin-Crust Boursin and Prosciutto Pizza Recipe