Dough Pulled Prosciutto Pizza

Name: Dough Pulled Prosciutto Pizza
Prep time: 17 h 15 min
Cook time: 17 h 15 min
Total time: 17 h 15 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsps dry active yeast* See Cooks Note; 237 milliliters balsamic vinegar; 237 milliliters pizzeria flour or blend 50/50 bread flour and all-purpose flour, plus more for dusting (recommended: Caputo 00 Pizzeria Flour or blend 50/50 King Arthur bread and all-purpose flour); 2 carrots, coarsely chopped; 2 celery stalks, cleaned and coarsely chopped; 57 grams grated fontina cheese; 1 sprig fresh rosemary; 1 Tbsp granulated sugar; 237 milliliters heavy cream; 1 leek, trimmed; 59 milliliters salt-cured black olives; 237 milliliters extra-virgin olive oil; 2 Tbsps olive oil; 6 servings Grated Parmiagano-Reggiano cheese, as needed; 907 grams prosciutto, skin on shank end from the deli (recommended: Prosciutto di San Daniele); 1 red onion, peeled; 6 servings Salt; 6 servings Salt and freshly ground black pepper; 6 servings Sea salt; 5 Tbsps unsalted butter; 59 milliliters water; 79 milliliters filtered water; 1 gallon water; 118 milliliters white wine (recommended: Amaise); 59 milliliters garlic, peeled and left whole; 2 yellow onions, coarsely chopped

You can never have too many main course recipes, so give Dough Pulled Prosciutto Pizzan a try. One portion of this dish contains around 38g of protein, 105g of fat, and a total of 1275 calories. This recipe serves 6. This recipe is typical of Mediterranean cuisine. Head to the store and pick up granulated sugar, butter, fontina cheese, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Watch how to make this recipe.

For the dough: Mound the flour on a work surface and form a well in the center. Warm the filtered water to 90 degrees, dissolve the yeast and set aside for 15 minutes.

Ingredients you will need

Filtered Water

Dough

All Purpose Flour

Yeast

Add the salt to the well along with half the yeast mixture. Working from the center outward, pull the sides of the well into the center until all the flour is incorporated (the mixture will be sticky). Continue to mix the dough and add the remaining yeast in increments until all the yeast mixture is incorporated. Knead the dough until it is elastic, silky and no longer sticky.

Ingredients you will need

Dough

All Purpose Flour

Yeast

Salt

Add pinches of flour if necessary to reduce the stickiness but do not add too much or the dough will be dry. Knead the dough for 15 minutes.

Ingredients you will need

Dough

All Purpose Flour

Shape the dough into a ball and put the dough in a bowl covered with a damp cloth.

Ingredients you will need

Dough

Equipment you will use

Bowl

Let the dough rise at room temperature for 1 hour. Punch the dough down, press out most of the air and shape it back into a ball.

Ingredients you will need

Dough

Punch

Let the dough rise for an additional 3 hours. Punch the dough down, form it into a ball and refrigerate for 24 to 36 hours to "retard" on a sheet tray covered with plastic wrap. When ready, let the dough warm to room temperature for at least 30 minutes before using.

Ingredients you will need

Dough

Punch

Wrap

Equipment you will use

Plastic Wrap

Add the prosciutto end, carrots, celery, onion and garlic to a stockpot and cover with 1 galloncold water. Bring to a boil, reduce the heat and simmer for 2 hours. Allow the prosciutto to cool in the liquid for 1 hour (it should be fork tender).

Ingredients you will need

Prosciutto

Carrot

Celery

Garlic

Onion

Water

Equipment you will use

Pot

Remove the prosciutto, pull the pork, discard half of the outer skin and mix the rest in with the pulled prosciutto.

Ingredients you will need

Prosciutto

Pork

Cut the tops off the leek to the tender part of the leek.

Ingredients you will need

Leek

Cut the leek in half, top to bottom. Rinse the leek well in cool water to remove all the dirt.

Ingredients you will need

Water

Leek

Cut the leek into 1/4-inch half-moons.

Ingredients you will need

Leek

Saute the leeks on medium heat in a large saucepot with the butter until very tender, 30 to 40 minutes, stirring as needed. When the leeks are dry, deglaze with the wine and reduce until almost dry.

Ingredients you will need

Butter

Leek

Wine

Equipment you will use

Pot

Add the cream and reduce until almost dry. Season with salt and pepper. Allow to cool before adding to the pizza.

Ingredients you will need

Salt And Pepper

Cream

Heat a large saute pan on medium-high heat. Coat the bottom of a pan with the oil, then add the onions and stir to coat.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the sugar and some salt to taste.

Ingredients you will need

Sugar

Salt

Saute the onions until beginning to brown, 10 to 15 minutes.

Ingredients you will need

Onion

Add 1/4 cup water and cook until evaporated, stirring occasionally.

Ingredients you will need

Water

Add the balsamic vinegar and reduce until the onions lose their crunch and the pan is dry. Allow to cool before topping the pizza.

Ingredients you will need

Balsamic Vinegar

Onion

Equipment you will use

Frying Pan

For the cured black olives: In a large stockpot, bring 1 gallon water to a boil.

Ingredients you will need

Black Olives

Water

Equipment you will use

Pot

Add the olives to a strainer and dip 5 to 6 times in the boiling water to remove the excess salt. Meanwhile, heat the extra-virgin olive oil on medium heat in a saucepan.

Ingredients you will need

Extra Virgin Olive Oil

Olives

Water

Salt

Dip

Equipment you will use

Sauce Pan

Sieve

Add the fresh rosemary and heat in the oil until just fragrant.

Ingredients you will need

Fresh Rosemary

Cooking Oil

Remove the pan from the heat and add the olives to the rosemary oil. Allow to cool at room temperature to marinate. Marinate the olives overnight to pick up the rosemary flavor.

Ingredients you will need

Rosemary

Olives

Cooking Oil

Equipment you will use

Frying Pan

Place a pizza stone in the oven and preheat to 550 degrees F.

Equipment you will use

Pizza Stone

Oven

Let it heat for at least 30 minutes.

Form the dough into a 12-inch disk with plenty of bench flour (make sure the dough is the same thickness throughout, especially the center).

Ingredients you will need

Dough

All Purpose Flour

Place on a pizza peel dusted with flour and spread the melted leeks onto the dough evenly, leaving a 1-inch border around the outside.

Ingredients you will need

Spread

Dough

All Purpose Flour

Leek

Evenly spread 2 ounces grated fontina cheese, 3 ounces pulled prosciutto and about 1 ounce caramelized onions over the pizza. Scatter 8 rosemary-marinated salt-cured olives.

Ingredients you will need

Caramelized Onions

Fontina Cheese

Prosciutto

Rosemary

Olives

Spread

Salt

Sprinkle with a little Parmigiano-Reggiano. Slide the pizza onto the hot stone and bake until the cheese melts and the crust starts to char, 3 to 5 minutes.

Ingredients you will need

Parmigiano Reggiano

Cheese

Crust

Equipment you will use

Oven

Remove the pizza from the oven and slice into 6 pieces.

Equipment you will use

Oven

Serve immediately.

Equipment

Ingredients

Servings:

1Tbsps

dry active yeast* See Cook's Note 237milliliters

balsamic vinegar 237milliliters

pizzeria flour or blend 50/50 bread flour and all-purpose flour, plus more for dusting (recommended: Caputo 00 Pizzeria Flour or blend 50/50 King Arthur bread and all-purpose flour)2

carrots, coarsely chopped 2

celery stalks, cleaned and coarsely chopped 57grams

grated fontina cheese 1sprig

fresh rosemary 1Tbsp

granulated sugar 237milliliters

heavy cream 1

leek, trimmed 59milliliters

salt-cured black olives 237milliliters

extra-virgin olive oil 2Tbsps

olive oil 6servings

Grated Parmiagano-Reggiano cheese, as needed 907grams

prosciutto, skin on shank end from the deli (recommended: Prosciutto di San Daniele)1

red onion, peeled 6servings

Salt 6servings

Salt and freshly ground black pepper 6servings

Sea salt 5Tbsps

unsalted butter 59milliliters

water 79milliliters

filtered water 1gallon

water 118milliliters

white wine (recommended: Amaise)59milliliters

garlic, peeled and left whole 2

yellow onions, coarsely chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Il Molino di Grace Solosangiovese Chianti Classico with a 4.2 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.