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Ingredients

Pizza Dough:

1 cup pizzeria flour or blend 50/50 bread flour and all-purpose flour (recommended:

• Caputo OO Pizzeria Flour or blend 50/50 King Arthur bread and all-purpose flour)
• 1/3 cup plus 4 tablespoons filtered water
• Sea salt
• 3/4 tablespoon dry active yeast* See Cook's Note
• *Cook's Note: Fresh yeast is preferable; follow package conversions if you can get it.

Pulled Prosciutto:

• 1 (2-pound) prosciutto, skin on shank end from the deli (recommended: Prosciutto di San Daniele)
• 2 carrots, coarsely chopped
• 2 celery stalks, cleaned and coarsely chopped
• 2 yellow onions, coarsely chopped
• 1/4 cup cloves garlic, peeled and left whole
• 1 gallon water

Melted Leeks:

• 1 leek, trimmed
• 5 tablespoons unsalted butter
• 1/2 cup white wine (recommended: Amaise)
• 1 cup heavy cream
• Salt and freshly ground black pepper

Balsamic Caramelized Onions:

• 1 red onion, peeled
• 2 tablespoons olive oil
• Salt
• 1 tablespoon granulated sugar
• 1/4 cup water
• 1 cup balsamic vinegar

Rosemary-Marinated Salt-Cured Black Olives:

• 1/4 cup salt-cured black olives
• 1 cup extra-virgin olive oil
• 1 sprig fresh rosemary

Toppings:

• 2 ounces grated fontina cheese
• Grated Parmiagano-Reggiano cheese, as needed

Description

Food Network Invites You To Try This Dough Pulled Prosciutto Pizza Recipe From Diners, Drive-ins And Dives.

Food Network