Potato and Prosciutto Pizza

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4-6 servings (one 12-inch pizza)

Potatoes are gaining favor as a pizza topping either on their own or partnered with complementary ingredients. Chef Ashton pairs the spuds with prosciutto, garlic and fresh thyme. The raw potatoes are sliced ultra-thin so they can be scattered on the dough and cook as the pizza bakes.

Ingredients

Crust
1 1/2 cups all-purpose flour
1/3 cup whole wheat flour
1 tsp. active dry yeast
1 tsp. salt
1 tsp. sugar
2/3 cup very warm water (120°  to 130°  F)
1 tsp. olive oil

Toppings
4 tsp. olive oil
1 large garlic clove, thinly sliced
1 lb. unpeeled red potatoes
1 oz. thinly sliced prosciutto, torn into strips
1 cup heavy cream
1 tsp. chopped fresh thyme leaves
Freshly ground black pepper and sea salt

Steps

  1. Prepare crust: In bowl of electric mixer (fitted with the dough hook, if available), combine flours, yeast, salt and sugar.  Gradually mix in water and oil.  Knead on med. speed until dough is smooth and elastic, about 10 min. (If dough hook is not available, knead dough on lightly floured surface until smooth and elastic, about 4 to 6 min.) 
  2. Form dough into a ball; place in lightly oiled bowl, turning to coat top.  Cover with towel or plastic wrap; let rise in warm, draft-free place until doubled in volume, about 1 hr. 
  3. Lightly dust 12-in. pizza pan with semolina flour. Punch down dough. On lightly floured surface, roll dough out to 13- to 14-in. circle; fit onto prepared pan.  Let rise in warm, draft-free place for 20 min. 
  4. Preheat oven to 425° F. Brush top of dough with 2 tsp. oil.  Arrange sliced garlic evenly over top.  Using a mandoline, food processor or sharp knife, cut potatoes into very thin slices, about 1/8-in. thick.  Scatter potato and prosciutto over dough.  Drizzle with cream and remaining 2 tsp. oil; sprinkle with thyme.  Season generously with pepper and lightly with salt, as desired. 
  5. Bake in center of oven for 30 to 35 min. or until crust edge is golden and cream is bubbly.  Let stand 5 min.  To serve, cut into wedges.
Source: Photo and recipe courtesy of United States Potato Board

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources