Dan Graiff Farms LLC
106 Yegla Lane
Newfield, NJ, 08344
United States

Tel 856-697-6799 

Fax 857-697-3605 

Toll free 1-855-5-PEELED (573-3533)
[email protected]

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Prepare the pizza dough first. Pour the warm milk into a large mixing bowl, add the sugar and sprinkle the yeast in a thin layer over the top. Allow the yeast to proof for 5 minutes, then whisk into the milk. Add the salt, olive oil and egg; whisk until smooth. Begin adding the flour gradually, whisking at first, then switching over to a spatula once a soft dough forms.

When dough begins to come together in a ball, turn it out onto a well-floured work surface. Knead the dough for 5 to 7 minutes, adding flour as needed, until a soft and elastic dough forms. Transfer the dough into a large mixing bowl coated with a tablespoon of olive oil. Cover the bowl with a clean kitchen towel and allow the dough to proof for about 1 hour, away from any cold air drafts.

Meanwhile, prepare all the toppings. For the tomato sauce, simple combine the sauce with a sprinkle of Italian dry herbs and salt.

Once dough has proofed, turn it out onto a floured work surface and knead again for a few minutes. Make either 1 large pizza, or divide the dough in half for 2 smaller flat-bread style pizzas. Grease a large pizza pan with olive oil. Roll the dough out into desired shape and transfer onto the pan. Pierce the dough with a fork all over.

Before adding toppings, drizzle the dough with olive oil, spreading it all over the surface; season with a bit of salt and pepper. Spread desired amount of tomato sauce over the top, then add slices of mozzarella cheese, basil pesto, parmesan cheese and sliced shallot.

Preheat oven to 425F; allow the pizza to proof meanwhile. Bake for 20 to 25 minutes, until the top is golden brown. Remove the pizza from oven and top with sliced prosciutto, capers, arugula and balsamic glaze.

For Pizza Dough

  • 1 cup warm milk
  • 1 tsp white granulated sugar
  • 2 tsp dry active yeast
  • 1 tsp salt
  • 5 tbsp olive oil
  • 1 large egg
  • 2 1/2 to 2 3/4 cup all-purpose flour

For topping

  • Olive oil, salt, black pepper
  • 1 lb mozzarella cheese
  • 2 cups grated parmesan cheese
  • 1/2 cup basil pesta
  • 2 shallots, sliced
  • 10 slices prosciutto
  • 10 cups arugula
  • 2 tbsp capers; optional
  • balsamic glaze1 cup tomato sauce
  • Sprinkle of each: dried rosemary, thyme, basil, garlic powder, fennel seeds