Potato and Prosciutto Pizza

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4-6

Chef Jon Ashton
Mad Chef’s Catering & Take Out
Evansville, Ind.

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 hot water (120-130 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 minutes. (If dough hook is not available, knead dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes.) 
  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 hour. 
  3. Lightly dust 12-inch pizza pan with semolina flour. Punch down dough. On lightly floured surface, roll dough out to 13- to 14-inch circle; fit onto prepared pan. Let rise in warm, draft-free place for 20 minutes. 
  4. Preheat oven to 425 F. Brush top of dough with 2 teaspoons oil. Arrange sliced garlic evenly over top. Using a mandoline, food processor or sharp knife, cut potatoes into very thin slices, about 1/8-inch thick. Scatter potato and prosciutto over dough. Drizzle with cream and remaining 2 teaspoons oil; sprinkle with thyme. Season generously with pepper and lightly with salt, as desired. 
  5. Bake in center of oven for 30 to 35 minutes or until crust edge is golden and cream is bubbly. Let stand 5 minutes. To serve, cut into wedges.
Source: Photo courtesy of United States Potato Board

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources