Prosciutto Pesto Pizza

A delicious, zesty pizza with a very Italian feel...

Total Prep / Cook Time (not including dough / sauce) : 45-60 minutes.*
Level of Difficulty: Intermediate.

Ingredients:
Note: all recipes on this site are scaled to a 14" round large pizza, for larger or smaller pizzas, please scale accordingly.

1 Traditional Dough
1/3 Cup Pesto Sauce
4oz Prosciutto, Thin Sliced
1 Cup Julienne White Onion
12oz Buffalo Mozzarella (sliced into 1/4in thick slices)
1/2 Cup Basil Chiffonade
1/4 Cup Grated Pecorino Romano Cheese
1 tsp Kosher Salt
1 tsp Coarse Ground Black Pepper
1 oz. Olive Oil
2 oz. Red Wine (We recommend a Madeira)

Directions:

Preheat oven to 550 degrees
*if using a pizza stone, make sure the oven is preheating/heated for at least twenty minutes prior to putting the pizza into the oven.

Take julienne onion and toss with oil, salt, and pepper.

Put into a medium sized saute pan.

Cook on medium heat until onions become translucent and begin to brown.

Once this has occured, pour the red wine in, and continue cooking until the wine has cooked off (no wine, or very little wine in pan).

Remove onions from pan.

Sprinkle a thin layer of flour on a flat preparing surface, place dough ball onto flour and roll to get a light coating of flour.

Using a rolling pin or your hands, stretch dough out evenly to the size of the pizza pan or cooking stone.

Prepare the pan using either cornmeal or olive oil, and place dough onto pan.

Spread sauce evenly across dough.

Spread a light layer of Pecorino Romano cheese.

Place onions and prosciutto on pizza making sure that coverage is even.

Place Mozzarella across pizza.
_{The slices will melt and evenly fill in between each other, so a solid layer is not nessesary.}

Place pizza in oven and cook for 10 to 13 minutes, until crust is golden brown and cheese is beginning to brown.

_{Recipe By: Ed}