Grilled Chicken and Prosciutto Margherita Pizza

Grilled Chicken and Prosciutto Margherita Pizza

The Margherita Pizza is said to have been invented in Naples by a local baker in 1889 to celebrate a visit to the city by Italy's Queen Margherita. The three original toppings were said to represent the colors of the Italian flag; basil for the green, tomato for the red and mozzarella for the white. I do make a Margherita Pizza that is true to those original ingredients which is quite delicious but here I have added a couple of extra flavor elements that work very well together. The roasted tomato jam as a base has the full natural sweetness of the tomatoes brought out in the cooking process which works as a great counterpoint to the saltiness of the kalamata olives, prosciutto and Parmesan. All of this is supported by a fantastic crispy chewy thin crust that I've grown a little too fond of these days.

Pizza dough

Makes sufficient for 4 -6 individual pizzas

4 cups flour
1/2 tsp instant rise yeast
1 & 1/2 cups lukewarm water
2 tsp sea salt

Place all ingredients in the bowl of a stand mixer equipped with a dough hook. Mix for 5 -10 minutes on medium speed. You may need to add a little more flour, a tablespoon at a time until the dough doesn't stick to the sides of the bowl. Alternatively stir together with a wooden spoon before turning out onto a floured bread board and kneading for 5-10 minutes. Cover the dough and allow to rise for about an hour until about doubled in size. Turn the dough onto a floured surface and knead for another few minutes. Divide into 4-6 equal portions, form into balls and let rest for about 10-15 minutes before stretching or rolling the dough out into about 9 inch rounds.

Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.

Place one round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.

Roasted Tomato Jam
6-8 large vine ripened tomatoes diced
2 cloves minced garlic
4 tablespoons extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon brown sugar

Toss together in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.

Pizza Sauce

3 cups Roasted Tomato Jam
4 tbsp balsamic vinegar
2 tsp crushed chili sauce (optional  if you don't like spicy hot sauce or adjust to taste)

Spread sauce over the pizza dough before adding:

sliced grilled chicken
fresh mozzarella slices
fresh basil leaves
thin sliced prosciutto
pitted kalamata olives
julienned red peppers
freshly grated Parmesan cheese
cracked black pepper

Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel. Bake for about 8-10 minutes or until the bottom is evenly brown and the top cheese begins to brown slightly. Remove from oven and allow to stand for 5 minutes before slicing and serving.