The unique combination of flavors in this pizza make it a winner for any occasion — serve it up casual or for very special dinner guests. Change your wine pairing and it’ll go down good — winter, summer, spring or fall!
You absolutely must make your own pizza dough for this. I recommend the recipe in The New Basics Cookbook (Julee Rosso and Sheila Lukins).
You can make the topping a day ahead of time if you want. It’s actually better if all the ingredients sit together for awhile.
Topping (makes one 12-inch pizza)
1 c. grated fontina cheese
1 c. shredded mozzarella cheese
1/2 c. finely chopped prosciutto
1/4 c. finely chopped red onion
2 t. minced fresh rosemary
salt and pepper to season
Put in a container with a cover so you can shake it up and distribute all ingredients evenly.
Pre-heat oven to 400 degrees. Put corn meal on a pizza stone. Stretch out dough. Baste with olive oil and minced garlic.
Bake 5 minutes.
Take out of oven and top with prosciutto mixture. Back in oven for 15 minutes.
Take out of oven again and top with sliced roma tomatoes and parmesan cheese. Bake until bubbly brown.
Take a bow, then chow.