RECIPE FILE: PROCIUTTO PIZZA

This is a wonderful recipe I came up with for a rich and delicious prociutto pizza. I've added grilled chicken to this recipe as well to give it a bit more substance, but it is delicious by itself. Make sure that you have a pizza pan, disposable ones are available at your local grocery store.

Pizza Sauce:
28 oz can of crushed tomatoes in puree
3 tbsp tomato paste
1 tbsp dried rosmary
1 tbsp dried thyme
2 tbsp dried basil
3 tbsp olive oil
3 tbsp balsamic vinegar
1/4 c. red cooking wine
3 cloves of garlic, chopped and sauteed until soft and golden
salt & pepper to taste

combine all ingredients over med heat stirring constantly. Once sauce begins to bubble, reduce to low heat and cover allowing all the flavors to blend.

Pizza Topping:
1 bunch of asparagus, ends trimmed
approx. 1 1/2 - 2 oz of thinly sliced prosciutto torn into pieces
about 1 c. fresh grated mozzarella
1/2 c. ricotta
1 6oz. jar marinated artichoke hearts chopped
1/2 c. sundried tomatoes chopped
1/2 c. finely chopped fresh basil
1/2-2/3 c. arugula
olive oil for drizzle


Raspberry Balsamic Drissle:
1/2 c. balsamic vinegar
2/3 c. seedless raspberry jam

Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools). Prepare ahead.

In a grill pan pour a small amount of olive oil so that the surface is thinly covered and turn on stove to medium heat. Place trimmed asparagus in pan, and generally season with salt and pepper. Drizzle about 2 tbsp. of balsamic glaze on asparagus and allow asparagus to slightly char. When charred remove asparagus from pan and transfer to a towel to absorb excess olive oil. Finally cut asparagus halfway down the sprig, as you want to utilize, in particular, the asparagus tips.

Roll pizza dough out into a 14-16" circle on a lightly floured surface. Transfer dough to a 12-14" pizza pan and roll edges to create the crusty ends. Next spread a thin coating of your pizza sauce (approx 2/3 c. of sauce) over the dough. Sprinkle fresh mozzarella and distribute ricotta on top in silver dollar sized balls. Evenly distribute remaining vegetables (asparagus, sundried tomatoes,& artichoke hearts) along with prociutto. Sprinkle chopped basil and drizzle remaining basamic glaze atop the pizza.

Place pizza into a preheated 450 degree oven and allow to bake for about 20 minutes, or as long as indicated by pizza dough packaging until edges are golden and crisping. Once you remove pizza from oven finish with fresh arugula and serve immediately. This recipe also is great when portioned out into individual mini pizzas. ENJOY!!!!