Potato & Leek Pizza with Prosciutto di Parma Gravy

Potato & Leek Pizza with Prosciutto di Parma Gravy
Courtesy of John Gutekanst, Avalanche Pizza, Athens, OH
Recipe type: Pizza
  • Prosciutto di Parma “Gravy”:
  • 2 cups prosciutto di Parma end meat
  • 2 tablespoons extra-virgin olive oil
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • ½ medium onion, chopped
  • 2 cups chicken stock
  1. Place the prosciutto, olive oil, onion, celery and carrot in a pan over high heat and sauté until vegetables are tender.
  2. Transfer mix to a small stockpot and pour the chicken stock as well as some water over the mixture. Just enough water to cover it after pouring the chicken stock.
  3. Bring to a reducing boil for 10 minutes, skimming the fat off the top.
  4. Strain the liquid and transfer back to the pan and reduce until it coats the back of a spoon.
  5. Let cool and chill.

Potato & Leek Pizza with Prosciutto di Parma Gravy
Recipe type: Pizza
  • For the Leek and Potato:
  • 2 tablespoons extra-virgin olive oil
  • 5-6 fingerling potatoes
  • 3 leeks
  • ½ cup ricotta cheese
  • 2 cups shredded white cheddar cheese
  • 3 tablespoons chopped chives
  1. Cut the fingerling potato ends off and then cut in halves or thirds to get rounds that are a ½-inch thick.
  2. With a Parisian scoop, scoop out the flesh from the inside of each fingerling part, leaving what looks like a cup.
  3. Toss the rounds in the oil and roast at 400 F until tender and parts are golden.
  4. Take and reserve for pizza.
  5. Slice roots and green parts off of leeks and slice down the center.
  6. Wash out dirt.
  7. Slice thin all along the stalk and sauté in olive oil until cooked and translucent, then cool.
  8. Take half the leeks and add to the ricotta with salt and pepper, to taste.
  9. Stretch out a pizza dough and add the leeks first and then the cheddar and cook at 550 F until the dough has set and the cheddar has cooked.
  10. Add dollops of the ricotta mixture and then the potato cups all around the pizza.
  11. Heat the prosciutto gravy.
  12. When the pizza is done, use a spoon to fill each cup with the prosciutto gravy.
  13. Then sprinkle with the chives all around the pie and enjoy.