Prosciutto and Grape Pizza

How to make Prosciutto and Grape Pizza Recipe - "For me, balance is really important," Scott Tremonti explains. "I do a lot of pizzas with the sweet and savories." This pizza, with buttery fontina cheese, sweet caramelized grapes and slightly bitter rosemary, perfectly captures Scott’s ideal of balance. from Scott Tremonti

MAKES TWO 14" (35.6CM) PIZZAS, BASIC DOUGH (MAKES 2)

Ingredients:
2 tsp (6g) yeast (we use Fleischmann’s yeast)
1 cup (236ml) lukewarm water
2 tsp (10g) salt
1 3/4 cups (174g) flour
1 cup (130g) fontina cheese
12 red grapes, halved
1 tsp rosemary
2 tbsp (30ml) olive oil
8 slices prosciutto crudo, thinly sliced

Method:
To make the dough, in a mixer fitted with a paddle attachment, combine the yeast and water and mix on low speed for 5 minutes. Meanwhile, combine the salt and flour in a separate bowl.

When the yeast has dissolved, add one-third of the flour and salt mixture and mix on low speed until incorporated. Stop the mixer and scrape the sides of the bowl. Add another one-third of the flour mixture to the bowl and once it has been incorporated, mix on high speed for 30 seconds. Stop the mixer and scrape the sides of the bowl. Add the remaining flour mixture and mix on medium speed until combined. The dough should be sticky, but not lumpy.

Transfer the dough to a floured, airtight container and allow it to rise for 24 hours. The dough will double in size, so be sure to use a large container.

After the dough has risen, transfer it to a lightly floured surface and divide in half. Roll each half into a ball, cover and allow it to rise at room temperature for 2 hours.

Preheat the oven broiler to high and place 2 baking stones in the oven for 1 hour. When the dough is ready, flatten each ball of dough one at a time on a lightly floured work surface into a 14-inch (35.6cm) round, taking care to preserve a 1-inch (2.5cm) lip around the edge. Place each dough circle on a baking stone.

Sprinkle half the fontina, grapes and rosemary on each pizza and drizzle half the olive oil on top. Place the pizzas in the oven and bake for 5 to 6 minutes. The edge of the crust should begin to puff up and you’ll notice small dark brown spots begin to form on the bottom, also known as “leoparding.” The cheese should also be melted. When the crust has achieved the desired browning and the pizza feels firm on the peel, it’s ready to remove from the oven.

Remove the pizzas from the oven and top with half the prosciutto crudo, then slice and serve.

Prosciutto and Grape Pizza