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.
Potato & Leek Pizza with Prosciutto di Parma Gravy
Author: Pizza Today
Recipe type: Pizza
Ingredients
- For the Leek and Potato:
- 2 tablespoons extra-virgin olive oil
- 5-6 fingerling potatoes
- 3 leeks
- ½ cup ricotta cheese
- 2 cups shredded white cheddar cheese
- 3 tablespoons chopped chives
Instructions
- Cut the fingerling potato ends off and then cut in halves or thirds to get rounds that are a ½-inch thick.
- With a Parisian scoop, scoop out the flesh from the inside of each fingerling part, leaving what looks like a cup.
- Toss the rounds in the oil and roast at 400 F until tender and parts are golden.
- Take and reserve for pizza.
- Slice roots and green parts off of leeks and slice down the center.
- Wash out dirt.
- Slice thin all along the stalk and sauté in olive oil until cooked and translucent, then cool.
- Take half the leeks and add to the ricotta with salt and pepper, to taste.
- Stretch out a pizza dough and add the leeks first and then the cheddar and cook at 550 F until the dough has set and the cheddar has cooked.
- Add dollops of the ricotta mixture and then the potato cups all around the pizza.
- Heat the prosciutto gravy.
- When the pizza is done, use a spoon to fill each cup with the prosciutto gravy.
- Then sprinkle with the chives all around the pie and enjoy.
