Potato & Leek Pizza with Prosciutto di Parma Gravy
Author: Pizza Today
Recipe type: Pizza
Courtesy of John Gutekanst, Avalanche Pizza, Athens, OH
Ingredients
Prosciutto di Parma “Gravy”:
2 cups prosciutto di Parma end meat
2 tablespoons extra-virgin olive oil
2 carrots, chopped
2 celery sticks, chopped
½ medium onion, chopped
2 cups chicken stock
Instructions
Place the prosciutto, olive oil, onion, celery and carrot in a pan over high heat and sauté until vegetables are tender.
Transfer mix to a small stockpot and pour the chicken stock as well as some water over the mixture. Just enough water to cover it after pouring the chicken stock.
Bring to a reducing boil for 10 minutes, skimming the fat off the top.
Strain the liquid and transfer back to the pan and reduce until it coats the back of a spoon.
Let cool and chill.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/potato-leek-pizza-with-prosciutto-di-parma-gravy