Dough Pulled Prosciutto Pizza

Name: Dough Pulled Prosciutto Pizza
Cook time: 3 h 15 min
Yield: 6
Ingredients: 1 cup pizzeria flour or blend 50/50 bread flour and all-purpose flour, plus more for dusting (recommended: Caputo 00 Pizzeria Flour or blend 50/50 King Arthur bread and all-purpose flour); 1/3 cup plus 4 tablespoons filtered water; 1/2 teaspoon sea salt; 3/4 tablespoon dry active yeast (see Cook's Note); One 2-pound skin-on prosciutto 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 leek, trimmed; 5 tablespoons unsalted butter; 1/2 cup white wine; 1 cup heavy cream; Salt and freshly ground black pepper; 2 tablespoons olive oil; 1 red onion, peeled and cut into 1/4-inch-thick slices; 1 tablespoon granulated sugar; Salt; 1 cup balsamic vinegar; 1/4 cup salt-cured black olives; 1 cup extra-virgin olive oil; 1 sprig fresh rosemary; 2 ounces grated fontina cheese; Grated Parmiagano-Reggiano, as needed

Dough Pulled Prosciutto Pizza was pinched from <a href="http://www.foodnetwork.com/recipes/dough-pulled-prosciutto-pizza-recipe.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Dough Pulled Prosciutto Pizza recipe from Diners, Drive-Ins and Dives..."

INGREDIENTS

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1 cup pizzeria flour or blend 50/50 bread flour and all-purpose flour, plus more for dusting (recommended: Caputo 00 Pizzeria Flour or blend 50/50 King Arthur bread and all-purpose flour)

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1/3 cup plus 4 tablespoons filtered water

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1/2 teaspoon sea salt

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3/4 tablespoon dry active yeast (see Cook's Note)

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One 2-pound skin-on prosciutto shank end from the deli (recommended: Prosciutto di San Daniele)

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2 carrots, coarsely chopped

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2 celery stalks, cleaned and coarsely chopped

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2 yellow onions, coarsely chopped

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1/4 cup cloves garlic, peeled and left whole

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1 leek, trimmed

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5 tablespoons unsalted butter

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1/2 cup white wine

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1 cup heavy cream

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Salt and freshly ground black pepper

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2 tablespoons olive oil

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1 red onion, peeled and cut into 1/4-inch-thick slices

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1 tablespoon granulated sugar

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Salt

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1 cup balsamic vinegar

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1/4 cup salt-cured black olives

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1 cup extra-virgin olive oil

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1 sprig fresh rosemary

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2 ounces grated fontina cheese

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Grated Parmiagano-Reggiano, as needed

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