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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources