Wood Fired Recipes Community Cookbook
Prosciutto and Concord Grape pizza
Oct 20, 2014Posted by Chef BartPrint
Last week a few friends came over for dinner, after indulging on a few traditional top pizzas, challenges began being thrown my way. Conversation and creativity was flowing. One in particular challenge was, “how could you make a peanut butter and jelly pizza be good?” My answer, and interpretations, was found in breaking down the flavors and textures, salty, sweet, creamy and crunchy. The bellow recipe is what came together.
Chef Bart … until next week feast well.
Prosciutto and Concord Grape pizza
Ingredients
- 1 Dough ball
- 2-3 ounces Cheese provolone sliced
- 1-2 ounces prosciutto sliced
- .25 cup grapes concord , sliced in half and seeded
- 1 thyme leaves fresh
- 2 tblspn pistachios toasted, chopped
- black pepper
Instructions
- Work and spread out your dough to desired shape and size. Place provolone cheese over the top, sprinkle thyme leaves, concord grapes and pistachios over the top and season with black pepper. Place in your Forno Bravo oven and cook until desired doneness. Remove from oven and immediately place slices of prosciutto over the top and serve. I think you’ll agree, though not true peanut butter and jelly the concord grapes provide the sweetness balancing the salty prosciutto while the cheese adds a neutral texture completing the experience.
