Potato & Leek Pizza with Prosciutto di Parma Gravy
Author: 
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
  1. Place the prosciutto, olive oil, onion, celery and carrot in a pan over high heat and sauté until vegetables are tender.
  2. 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.
  3. Bring to a reducing boil for 10 minutes, skimming the fat off the top.
  4. Strain the liquid and transfer back to the pan and reduce until it coats the back of a spoon.
  5. Let cool and chill.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/potato-leek-pizza-with-prosciutto-di-parma-gravy