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

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources