2023 Perfect Your Pizza Finalist: Ronna Farley’s “Poppin’ Prosciutto and Jalapeno Pizza”

Pairs With

2022

Diamond Collection Chardonnay

Developed concentration and flavors of melon, vanilla and creme brulee- pairs great with grilled chicken or pork chops

Price

$18.00

Member Price

$16.20

Diamond Collection Chardonnay quantity

Add to cart

Ingredients for dough

• 3 1/4 cups bread flour
• 1/2 teaspoon instant yeast
• 1/2 teaspoon granulated sugar
• 1 1/4 teaspoons salt
• 2 cups warm water (110 degrees F)
• 1 tablespoon plus 1 teaspoon olive oil, divided
• 1 tablespoon semolina flour for dusting the peel/launching pizza

Toppings

• 1/2 cup hot pepper jelly
• 1/2 teaspoon freshly ground salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon dried oregano
• 1/2 cup shredded Gruyere cheese
• 1/2 cup shredded pepper jack cheese
• 3 thin slices medium red onion
• 1 medium jalapeno pepper, thinly sliced
• 3 thin slices prosciutto, torn into small pieces
• 1 tablespoon snipped parsley

Directions

1. In a large mixing bowl using an electric mixer, combine the flour, sugar, yeast and salt.
2. Add the water and 1 teaspoon olive oil. Blend well.Knead the dough for 10 minutes.
3. Form into 2 balls of dough. Add 1 tablespoon olive oil to the mixing bowl. Roll each dough ball in the olive oil to cover. Place each in a sealed gallon-size zip locking bag in the mixing bowl. Allow to rise in the bags for 1 to 2 hours.
4. Refrigerate for 22 to 24 hours.
5. Remove the bowl with the dough balls from the refrigerator. Place each bag on a countertop to rest for 2 to 3 hours before use.
6. Dust a pizza peel with semolina flour.
7. On a floured surface, flatten one dough ball into a disc. Work the dough, stretching it to a 10 inch circle. Place the dough on the coated pizza peel. Brush the surface of the dough with 1 tablespoon olive oil.
8. Spoon the hot pepper jelly onto the center of the pizza dough. Spread the jelly to cover to within 1-inch, leaving a brim. Sprinkle with freshly ground salt, freshly ground pepper, and the oregano.
9. Sprinkle with the Gruyere cheese and pepper jack cheese.
10. Separate the onion slices into rings. Scatter the onions and jalapeno slices over the cheeses.
11. Top with prosciutto.
12. Cook in a high temperature oven (ie wood fired oven) for approximately 2 minutes at 750 degrees F., turning the pizza 1/4 turn every 30 seconds.
13. Remove from the oven and let sit on a cooling rack for 30 seconds. Sprinkle with snipped parsley.
14. Slice and enjoy with a chilled glass of Francis Coppola Diamond Collection Chardonnay!Print Recipe