12/20/14 recipe -Taste USA

Saturday, December 20, 2014

Maker's Mark Fried Chicken

How to make Maker's Mark Fried Chicken Recipe - Conceived during an epic showdown between seven New York food trucks and seven Boston-based food trucks, this lightly battered, crispy fried chicken took second place in a Maker's Mark Food Truck Bash. The bourbon giant loved it so much that Maker's Mark asked Dennis Kum to run the special longer. "I love whiskey and I love fried chicken," says Dennis. "Anything fried, I'm there." Dennis recommends marinating the chicken for two days for a really intense flavor. Big D’s Grub Truck Recipe From Dennis Kum

SERVES 6

Ingredients:
1 cup (236ml) Maker's Mark
(or comparable whiskey)
1/2 cup (118ml) soy sauce
1/4 cup (59g) rice wine vinegar
1/2 cup (100g) packed brown sugar
3 cloves garlic, minced
1 tsp salt
1/4 tsp cumin
1 tbsp (21g) honey
2 lb (1kg) chicken thighs
All-purpose flour
Vegetable oil for deep-frying

Method:
In a large bowl, combine the whiskey, soy sauce, vinegar, sugar, garlic, salt, cumin and honey. Add the chicken thighs, turn to coat and marinate for one whole day in the refrigerator, two days if you can swing it. If you have the time, it will taste better if you can marinate it for two days.

Remove the chicken from the marinade, discarding the marinade. Spread the flour on a plate and dredge the thighs in the flour.

Pour the oil into a deep pot or tabletop fryer to a depth of 3 to 4 inches (7.5 to 10cm) and heat to 375°F (190°C) on a deep-fat thermometer. Add the chicken in batches and deep-fry for 5 to 10 minutes, until golden brown. If you prefer, you can panfry in less oil. Do not fry too dark because you won’t taste much of the bourbon.

Maker's Mark Fried Chicken

Oxtail Mac N Cheese

How to make Oxtail Mac N Cheese Recipe - If Timothy could describe the Flat Iron Truck with three words, they'd be: American comfort food. "We make things people grew up with and loved, but more refined," he says. "Something your mom made for you, but better." His Oxtail Mac n' Cheese sums up this sentiment perfectly. It’s a creamy, thick mac n' cheese that could grace any childhood table, topped with flavorful, red wine braised oxtail. Recipe From Timothy Mark Abell And Caleb Patrick Orth.

Serves 8 To 10

Ingredients:
4 lb (2kg) oxtails
Salt and pepper
1 onion, chopped
5 cloves garlic, left whole
2 cups (473ml) red wine (we recommend Cabernet Sauvignon)
2 cups (473ml) beer (we recommend Fat Tire)
2 sprigs rosemary
3 cups (709ml) cream
4 tbsp (57g) butter, softened
4 tbsp (25g) all-purpose flour
4 cups (483g) shredded cheese
mixture (we use Cheddar, Parmesan, Jack and manchego)
6 cups (1420ml) water
4 cups (463g) dry macaroni

Method:
Heat a wide, shallow pot over high heat. Season the oxtail with salt and pepper and sear each side for 2 minutes. Remove from the pot. Add the onion and garlic and cook for 5 minutes. Add the wine and beer to deglaze the pan.

Put the oxtail and rosemary in a baking dish. Add the onion mixture over the oxtail. Cover the dish and cook for 2 ½ to 3 hours, until the oxtail is tender when pierced with a knife. When the meat is finished, pull it from the pot and shred it while still hot. Reserve the braising liquid for another use.

In a separate pot, bring the cream to a boil. While waiting for the cream to boil, mix the butter and flour in a small bowl with your hands. When the cream is boiling, remove from the heat and add the butter and flour mixture, whisking constantly. The sauce will thicken as you stir. When the sauce is thickened, immediately add the shredded cheese mixture and stir to incorporate. If the sauce is too thick, add cream to thin. Season with salt.

Bring the water to a boil in a medium pot. Add salt. Cook the macaroni following the package directions until al dente. Drain the macaroni and add to the cheese sauce. Serve mac and cheese in bowls topped with the shredded oxtail.

Oxtail Mac N Cheese

Pork Burger with Bacon Tomato Jam

How to make Pork Burger with Bacon Tomato Jam Recipe - It took Anthony Bourdain's bestseller Kitchen Confidential to make Timothy Abell realize he wanted to trade in the pen and papers of his academic life for the pan and spatula of the kitchen. He describes this burger as pork in three dimensions. With a patty made of ground pork and chorizo topped with a bacon tomato jam, it truly is an ode to our piggy friend. "With pork, you can play around and really manipulate the flavor," he explains. "I think it’s better than any other burger I’ve ever had.” His Bacon Tomato Jam is also the perfect accompaniment for anything savory.

Makes 4 Burgers

BACON TOMATO JAM:
1/4 lb (113g) butter
1 lb (453g) bacon, cut into a large dice
2 medium white onions, cut into a large dice
8 cloves garlic, halved
1/2 cup (100g) packed brown sugar
1 cup (236g) sherry vinegar
1/2 cup (118g) sherry wine
2 (12-oz [336g]) cans Italian whole peeled tomatoes
1/4 cup (12g) chopped fresh thyme
12 oz (340g) ground pork
6 oz (170g) ground chorizo
1 tbsp (7g) smoked paprika
(Spanish is best)
Salt and pepper to taste
4 brioche buns, toasted
4 slices provolone
Handful of arugula

Method:
To make the jam, in a large pot over medium heat, add the butter. When the butter foams, add the bacon. Cook for 4 to 5 minutes until the bacon is crispy. Add the onions and garlic and reduce the heat to low heat. Stir frequently until the onions caramelize, about 45 minutes.

Add the sugar and cook for about 5 minutes. The sugar should turn very dark and the contents of the pot should be almost black, but not burned.

Add the sherry vinegar and wine, turn up the heat and stir vigorously. Scrape up anything stuck to the bottom. Cook the sherry for about 1 hour, or until it has reduced to half of its original volume. It should have the consistency of a thick syrup.

Add the tomatoes and thyme and reduce the heat to very low. Cook for at least 4 hours, stirring frequently so the bottom doesn’t scorch. It will be a deep red color, like red wine. Set aside to cool. Blend in small batches in a food processor. You now have bacon tomato jam.

In a large mixing bowl, loosely mix the pork, chorizo and smoked paprika. Form into 4 patties. Season both sides with salt and pepper. Grill until the internal temperature is 145°F (63°C) or until the desired doneness. Remove from the grill and let the meat rest for 5 minutes. Serve on a toasted brioche bun with the jam, provolone and arugula.

Pork Burger with Bacon Tomato Jam

Rockin Hero Burger

How to make Rockin Hero Burger Recipe - A classically trained chef with his own catering company, Brett Eanes was always intrigued by the concept of food trucks. "I decided I’m going to take a classic, and I’m going to have fun with this," he says. "If I get twenty people in line, or if I get two hundred people in line, I’m going to have a ball." The Rockin’ Hero is Brett at his most playful, turning a burger into a Mediterranean mouthful. Inspired by his love of gyros, this lamb burger was the one that put his truck on the map. Mix’d Up Food Truck Recipe From Brett Eanes

MAKES 3 BURGERS

LAMB PATTIES:
1 lb (453g) fresh ground lamb
1 clove garlic, minced
2 oz (57g) dried mint leaves
1 oz (28g) fresh rosemary, finely chopped
Salt and pepper to taste

TZATZIKI SAUCE:
1 lb (454g) English cucumbers, peeled and seeded
1 1/2 cups (360g) plain Greek yogurt
3 tbsp (45ml) extra-virgin olive oil
1 tbsp (3g) chopped fresh dill
1 clove garlic, crushed
1 tbsp (15g) fresh lemon juice
1/4 tsp salt (or more to taste)
Oil, for sautéing
6 slices ciabatta bread
3 to 6 pieces lettuce
3 to 6 slices tomato
3 tbsp (45g) crumbled feta

Method:
To make the lamb patties, in a large bowl, combine the lamb, garlic, mint leaves, rosemary and salt and pepper until incorporated. Be careful not to overwork the meat. Wrap in an airtight container and refrigerate for at least 8 hours prior to cooking.

To make the tzatziki sauce, add the cucumbers to a food processor and finely mince, then strain through cheesecloth to remove all the liquid. In a bowl, combine the strained cucumber, Greek yogurt, olive oil, dill, garlic, lemon juice and salt.

Mix well, cover and refrigerate for at least 2 hours.

In a pan over medium to high heat, add a touch of oil and the lamb patties and cook to the desired doneness. Panfrying is recommended because chargrilling will mask the aromatics of this fine burger.

Lay 3 slices of the bread on a work surface. Place a burger on each, then top each with a spoonful of tzatziki, 1 or 2 pieces of lettuce, 1 or 2 slices of tomato and 1 tablespoon (15g) of the crumbled feta. Place the remaining slices of bread on top.

Rockin Hero Burger

Bbq Pulled Pork Tacos

How to make Bbq Pulled Pork Tacos Recipe - Sparked by a childhood of weekly cooking sessions with his mom, John's passion is bringing quality Southern barbecue to the Bay Area. He’s spent countless hours experimenting with fire, meats, sauces and recipes to ensure his BBQ meets the high standards of the Texas Hill Country from which he hails. "True Texas-style barbecue goes beyond the average barbecue fare to create an art form,” he says. "It instills a flavor and tenderness that will never be achieved using the standard grilling method." Recipe from John Capelo, HILL COUNTRY BARBECUE

MAKES 20 TACOS

PORK RUB:
4 tbsp (60g) kosher salt
2 tbsp (24g) granulated sugar
2 tbsp (25g) packed brown sugar
2 tbsp (14g) chili powder
2 tbsp (14g) paprika
1 tbsp (7g) cumin
1 tbsp (10g) minced raw garlic
1 tbsp (9g) minced raw onion
1 tbsp (15g) black pepper
1 tsp cayenne pepper
6-to 8-lb (2.7 to 3.5kg) pork shoulder (we recommend using natural, bonein pork butt)

SESAME DRESSING:
1 cup (236ml) peanut oil
½ cup (118ml) rice wine vinegar
¼ cup (85g) honey
¼ cup (59ml) sesame oil
¼ cup (59ml) soy sauce
3 tbsp (47g) Sriracha sauce

SPICY CILANTRO SESAME SLAW:
½ head red cabbage, finely sliced
¼ head green cabbage, finely sliced
2 cups (99g) finely sliced carrot
1 bunch cilantro, chopped
¼ cup (40g) chopped roasted peanuts
Sesame seeds (optional)

PORKLICIOUS BBQ SAUCE (SOUTH CAROLINA SWEET MUSTARD)
1 cup (251g) yellow mustard
½ cup (96g) granulated sugar
¼ cup (50g) packed light brown sugar
¾ cup (177ml) cider vinegar
¼ cup (59ml) apple juice
½ tbsp (4g) chili powder
1 tsp black pepper
1 tsp white pepper
¼ tsp cayenne pepper
½ tsp soy sauce (or omit for gluten-free)
1 tbsp (14g) butter
1 tsp liquid smoke (hickory flavoring)
1 tbsp (15ml) lemon juice
20 (6” [15cm]) flour tortillas

Method:
To make the pork rub, combine all the ingredients in a small bowl. Rub all over the pork shoulder.

In your smoker, smoke the pork shoulder at 225°F (107°C) for 12 to 14 hours, or until an internal temperature of 185°F (85°C) is reached. If you do not have a smoker, you may use a smoker box in your barbecue grill with wood chips of your choice. After the pork is done, let it rest for 30 minutes, then pull apart by hand to separate the meat from any unwanted fat and connective tissue. Set aside. Warm just before serving.

While the pork is cooking, prepare the dressing. In a separate sealable container, combine the peanut oil, rice wine vinegar, honey, sesame oil, soy sauce and Sriracha sauce. Cover and shake until the dressing is well mixed.

To make the slaw, in a large bowl, combine the cabbage, carrot and cilantro. Add the dressing a few tablespoons at a time to taste. Just before serving, garnish with the chopped peanuts and sesame seeds.

To make the BBQ sauce, combine the yellow mustard, both sugars, cider vinegar, apple juice, chili powder, black pepper, white pepper and cayenne in a large pot. Simmer for 30 minutes over medium-low heat. Stir in the soy sauce, butter, liquid smoke and lemon juice and simmer for an additional 30 minutes. Let cool and set aside.

Warm the flour tortillas and fill with a layer of pork, then the sauce and the sesame slaw and then finish with more sauce.

Bbq Pulled Pork Tacos

Biscuits With Country Sausage Gravy

How to make Biscuits With Country Sausage Gravy Recipe - We honestly can't think of anything more comforting than fluffy, freshly baked biscuits slathered in a thick sausage gravy. Mike and Becky of Pie Pushers in North Carolina staunchly refuse to ever use packaged gravy and try to get ingredients as close to home as possible. "When people are used to eating biscuits and gravy from a truck stop or diner, they have this canned food mentality. When they have one of ours, it changes everything."

SERVES 8 TO 10

BISCUITS:
1 1/2 lb (680g) self-rising flour, plus more for dusting
1 tbsp (12g) sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 lb (227g) butter, diced
2 cups (473ml) buttermilk

COUNTRY SAUSAGE GRAVY:
1 lb (453g) local sausage (we prefer Durham’s own Firsthand Foods' local
country sausage)
1 cup (151g) diced yellow onion
1 tbsp (10g) minced garlic
1 tsp red pepper flakes
1 tsp dried thyme
1/2 cup (50g) all-purpose flour
3 cups (710ml) whipping cream
Salt and pepper to taste

To make the biscuits, combine the self-rising flour, sugar, baking powder and baking soda in the bowl of a food processor. While the processor is mixing, slowly add the butter until there is an even and coarse consistency.

Transfer the flour and butter mixture to a large mixing bowl and add the buttermilk. With your hands, mix together just until combined. Be careful not to overmix.

Turn out the dough onto a countertop dusted with flour. With a rolling pin, roll the dough out to 1-inch (2.5cm) thickness. With a round biscuit cutter, cut biscuits by applying pressure on the cutter, straight down. Do not twist the cutter while pressing down, which prevents the biscuits from rising properly during the baking process. Place the biscuits on a baking sheet and put in the refrigerator for 15 minutes.

Meanwhile, preheat the oven to 425°F (218°C). Remove the biscuits from the refrigerator and immediately place them into the preheated oven; bake until golden brown, 20 to 30 minutes. Transfer to a cooling rack.

To make the gravy, fry the sausage in a heavy-bottomed pot over medium heat. When the sausage is nearly cooked through, add the onion and cook until translucent.

Stir in the garlic, red pepper flakes and thyme. Cook for 1 to 2 minutes. Add the all-purpose flour and stir well until the clumps are completely gone. You are looking for a pasty, meaty consistency. Let cook for 1 to 2 minutes, stirring occasionally.

Add the cream and reduce the heat to medium-low. Cook until the gravy thickens, 15 to 20 minutes. Remember to stir every couple of minutes to keep the sausage from sticking to the bottom of the pot. Add salt and pepper to taste.

Pour the gravy on top of the hot biscuits and enjoy.

Biscuits With Country Sausage Gravy

The Good Morning

How to make Good Morning Recipe - Although Jason King's New Orleans based truck Frencheeze specializes in grilled cheese, it's got a firm handle on another quintessential comfort food: French toast. With mascarpone, Nutella and syrup-infused strawberries, this French toast starts your day with a dash of true decadence. It’ll be a good morning indeed.

Makes 2 Sandwiches

Ingredients:
1 pint (300g) strawberries
1 1/2 cups (355ml) maple syrup
4 eggs
1 cup (158ml) milk
2 tsp (5g) cinnamon
2 tsp (4g) freshly grated orange zest (optional)
1/4 cup (59ml) Triple Sec
(optional)
4 thick slices 2-day-old bread,
better if slightly stale
8 tbsp (115g) butter
8 tbsp (115g) Nutella
½ cup (115g) mascarpone cheese
1 tbsp (15g) raw sugar, for garnish

Method:
To make the syrup-infused strawberries, soak the strawberries in the maple syrup, in a bowl, at room temperature for 30 to 45 minutes or in the refrigerator overnight.

In a bowl, beat the eggs, milk and cinnamon together. Add the orange zest and Triple Sec. Whisk until well blended. Pour into a shallow bowl. Dip each slice of bread into the egg mixture, allowing the bread to soak up some of the mixture.

Melt 1 tablespoon (15g) of butter per slice of bread in a large skillet over medium-high heat. Add as many slices of bread on the skillet as will fit. Fry for 3 to 4 minutes, until brown on both sides, flipping the bread when necessary.

Spread half the Nutella on the bottom piece of French toast. Spread half the mascarpone on the top piece of toast. Place half the strawberries along with some of the syrup on the bottom piece of toast and add the top slice, mascarpone side facing in. Sprinkle raw sugar on the top piece of toast and crystallize with a hand torch. Repeat for the second sandwich.

The Good Morning

Fopo Cristo

How to make Fopo Cristo Recipe - Portland is a city of brunchers. In that bewitching hour between breakfast and lunch, every restaurant serving brunch features long lines of hungry citizens. The Egg Carton prides itself on making a damn good brunch. Sarah and Tim Arkwright a server turned lawyer and a former teacher with a retail background recommends the FoPo Cristo: French toast with fried egg, Cheddar cheese, Canadian bacon, sweet and spicy mustard and strawberry jam.

Makes 2 Sandwiches

FRENCH TOAST BATTER:
3 large eggs
1/2 cup (118 ml) half-and-half
1 tsp vanilla extract
1 tsp pumpkin pie spice
Pinch of salt
1 tbsp (14g) unsalted butter
4 slices Texas toast bread
1 tsp sweet and spicy mustard (we use Beaver)
2 tbsp (31 g) strawberry jam
2 slices medium Cheddar cheese
(we use Tillamook)
4 slices bacon, cooked
6 slices Canadian bacon, cooked
2 eggs, cooked over-easy
Powdered sugar, for serving

Method:
To make the French toast batter, lightly whisk the eggs in a large bowl until the yolks are incorporated. Add the half-and-half, vanilla, pumpkin pie spice and a pinch of salt and whisk until blended. Pour the batter into a container with a flat bottom large enough to soak the Texas toast.

Heat a large griddle over medium-high heat. Place the butter on the griddle. Let it melt and cover the surface.

Dunk each slice of Texas toast into the French toast batter. Let each slice sit in the batter for about 10 seconds to soak up the liquid, then place each slice on the hot griddle.

Let the toast cook for 1 to 2 minutes, or until browned. The texture of the browned side should be slightly firm, not soggy. Flip the bread and brown the same way on the other side and set aside.

To assemble the sandwich, put ½ teaspoon of the mustard on 2 slices of the French toast. Then add 1 tablespoon (15g) of the jam on top of the mustard. Complete each sandwich with 1 slice of cheese, 2 slices of bacon, 3 slices of Canadian bacon and 1 over easy egg, and top with the remaining French toast. Sprinkle with the powdered sugar. Things could get messy, so serve with a knife and fork.

Fopo Cristo

Jalapeño Corn Cakes

How to make Jalapeño Corn Cakes Recipe - Dennis of Big D's Grub Truck in New York started his culinary career at the tender age of nine, mostly because he wasn’t too fond of what his mom was cooking. But there is one particular dish that brings up happy childhood memories, jalapeño corn cakes. "This was a recipe I got from my friend’s grandmother," he recalls. “She used to cook it for us when we were growing up, and I loved it.” With a hint of sweetness, these corn cakes are good enough to be enjoyed alone or with eggs for what Dennis describes as a well-rounded breakfast. These cakes have a subtle sweetness to them, so no syrup required.

MAKES 12 CORN CAKES

Ingredients:
3/4 cup (75g) flour
1 cup (33g) masa
1 cup (57g) cornmeal
1/4 cup (48g) sugar
1 tbsp (12g) baking powder
Pinch of salt
1 cup (237ml) milk
2 eggs
1/4 cup (59ml) oil
1 cup (151g) corn, frozen and thawed or canned and drained
1 cup (114g) canned, chopped jalapeños

Method:
In a large bowl, combine the flour, masa, cornmeal, sugar, baking powder and salt. Blend the milk, eggs and oil in a separate small bowl. Pour the wet ingredients into the dry and mix with a large spoon until incorporated. Do not overmix (lumps are okay). Fold in the corn and jalapeños.

Heat a large, lightly oiled griddle over medium heat. After the griddle is hot, pour ⅓ cup (80g) of the mixture on at a time. Brown for 1 or 2 minutes on each side. If the cakes are browning too fast, turn down the heat a little.

Place the corn cakes on a towel-lined plate and cover with an additional towel to keep warm.

Bacon And Sweet Onion Pizza

How to make Bacon And Sweet Onion Pizza Recipe - "It’s all about creating an experience around eating the food," says Scott. We think every bite of this pizza is an event in itself. Savory applewoodsmoked bacon and sweet onion harmonize perfectly for a pizza that seems simple on the surface, but has a sophisticated depth of flavor. REcipe from Scott Tremontti

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
½ cup (118ml) pomodoro sauce
1 cup (86g) mozzarella
6 strips applewood-smoked bacon, cooked
½ cup (32g) sliced sweet onion

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 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 to use, 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.

Pour half the pomodoro sauce in the center of each pizza crust and, using the back of a ladle, spread in a circular motion until the crust is lightly covered, leaving 1 to 1 ½ inches (2.5 to 3.8cm) clear at the edge. Sprinkle with half the mozzarella, bacon and sweet onion 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. Remove from the oven, slice and serve.

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