Lunch: The Urban Oven Prosciutto and Grape Pizza

Ingredients

1 teaspoon plus 1 tablespoon olive oil
1/2 batch The Urban Oven Basic Pizza Dough or 8 ounces store-bought pizza dough, at room temperature
Flour, for dusting
1/2 cup shredded fontina
6 red grapes, halved
1/2 teaspoon fresh rosemary, roughly chopped
4 slices prosciutto crudo, thinly sliced
Special equipment: a pizza stone or baking sheet

Instructions

Place a pizza stone, if using, in the oven and set the oven temperature to broil-high; preheat for 1 hour.
If you don't have a pizza stone, pour 1 teaspoon of the oil on a baking sheet and spread evenly across the surface with a paper towel. Wipe off any excess oil with a second paper towel.
Shape the dough into a ball on a lightly floured surface. Flatten and shape the dough into a 12-inch round, taking care to preserve a 1-inch lip around the edge. Place on a pizza peel or the prepared baking sheet.
Sprinkle with the fontina, grapes and rosemary. Drizzle with the remaining 1 tablespoon oil and place the pizza in the oven. Bake until the crust is golden brown and the toppings are bubbling, 5 to 6 minutes. Top with the prosciutto, slice and serve.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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