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Ingredients
- Pulled Prosciutto
- 1 (2-pound) prosciutto, skin on shank end from the deli
- 2 carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 yellow onions, coarsely chopped
- 1/4 cup cloves garlic, peeled and left whole
- Melted Leeks
- 1 leek, trimmed and chopped
- 5 tablespoons unsalted butter
- 1/2 cup white wine
- 1 cup heavy cream
- Salt and pepper
- Carmelized Onions
- 1 red onion, peeled and sliced
- 2 tablespoons olive oil
- Salt
- 1 tablespoon granulated sugar
- 1/4 cup water
- 1 cup balsamic vinegar
- 1/4 cup salt-cured black olives
- 2 ounces grated fontina cheese
Details
Servings 6
Preparation time 120mins
Cooking time 315mins
Adapted from foodnetwork.com
Preparation
Step 1
Preheat oven to 350 degrees.
For the pulled prosciutto
Add the prosciutto end, carrots, onion, celery and garlic to a stockpot and cover with cold water. Bring to a boil, reduce the heat and simmer for 2 hours. Allow the prosciutto to cool in the liquid for 1 hour. Remove the prosciutto, it should be fork tender. Pull the pork for service, discard half the outer skin and mix the rest in with the pulled prosciutto.
For the melted leeks
Saute the leeks on medium heat in a large saucepot with the butter. Cook the leeks until very tender, 30 to 40 minutes, stirring as needed. When the leeks are dry, deglaze with the wine. Reduce the wine until almost dry, and then add the cream. Reduce the cream until almost dry. Season with salt and pepper. Allow to cool before adding to the pizza.
For the caramelized onions
Heat a large saute pan on medium-high heat. Coat the bottom of a pan with oil. Add the onions and stir to coat in oil. Add salt and the sugar. Saute the onions for 10 to 15 minutes. When the onions begin to brown, add the water and cook until evaporated, stirring occasionally. Add the balsamic vinegar and reduce until the onions lose their crunch and the pan is dry. Allow to cool before topping the pizza.
Spread the melted leeks onto the dough evenly. Evenly spread grated fontina cheese, pulled prosciutto and caramelized onions, olives over the pizza.
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