Recipe courtesy of The Urban Oven
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The Urban Oven Prosciutto and Grape Pizza
Total:
20 min
Active:
10 min
Yield:
One 12-inch pizza
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
One 12-inch pizza
Level:
Easy

Ingredients

  • 1 teaspoon plus 1 tablespoon olive oil
  • 1/2 batch The Urban Oven Basic Pizza Dough, recipe follows, or 8 ounces store-bought pizza dough, at room temperature
  • Flour, for dusting
  • 1/2 cup shredded fontina
  • 6 red grapes, halved
  • 1/2 teaspoon fresh rosemary, roughly chopped
  • 4 slices prosciutto crudo, thinly sliced
The Urban Oven Basic Pizza Dough:
  • 2 teaspoons yeast
  • 1 cup lukewarm water
  • 1 1/2 cups plus 4 tablespoons all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 1 teaspoon olive oil

Directions

Special equipment: a pizza stone or baking sheet

Place a pizza stone, if using, in the oven and set the oven temperature to broil-high; preheat for 1 hour.

If you don't have a pizza stone, pour 1 teaspoon of the oil on a baking sheet and spread evenly across the surface with a paper towel. Wipe off any excess oil with a second paper towel.

Shape the dough into a ball on a lightly floured surface. Flatten and shape the dough into a 12-inch round, taking care to preserve a 1-inch lip around the edge. Place on a pizza peel or the prepared baking sheet.

Sprinkle with the fontina, grapes and rosemary. Drizzle with the remaining 1 tablespoon oil and place the pizza in the oven. Bake until the crust is golden brown and the toppings are bubbling, 5 to 6 minutes. Top with the prosciutto, slice and serve. 

The Urban Oven Basic Pizza Dough:

In a mixer fitted with a paddle attachment, combine the yeast and water and mix on low speed for 5 minutes. Meanwhile combine the flour and salt in a medium bowl.

When the yeast has dissolved, add 1/3 of the flour mixture and mix on low speed until incorporated. Stop the mixer and scrape the sides of the bowl. Add another 1/3 of the flour mixture to the bowl and mix until incorporated. Mix on high speed for 30 seconds. Stop the mixer and scrape the sides of the bowl. Add the remaining flour mixture and mix on medium speed until combined. The dough should be sticky, but not lumpy.

Transfer the dough to a floured, airtight container and allow it to rise for 24 hours. (The dough will double in size, so be sure to use a large container.)

After the dough has risen, transfer it to a lightly floured surface and divide in half. Roll each half into a ball, cover, and allow it to rise at room temperature for 2 hours.

When you are ready to make pizza, pour the oil on a baking sheet and spread evenly across the surface with a paper towel. Wipe off any excess oil with a second paper towel.

Flatten each ball of dough on a lightly floured work surface into a 12-inch round, taking care to preserve a 1-inch lip around the edge. Place each round on the prepared baking sheet and top and bake as desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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