Prosciutto Pizza Margherita with Grilled Chicken. A thin crust margarita pizza base is used to build this incredible prosciutto pizza with a combination of flavours in what may become your ultimate pizza combination.
Prosciutto Pizza Margherita with Grilled Chicken
This prosciutto pizza may just become your new favourite combination of flavours ever on a thin crust pizza. It’s so intensely flavourful.
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 colours of the Italian flag. Basil for the green, tomato for the red and mozzarella for the white.
I now use my homemade prosciutto for this recipe.
I do make a Margherita Pizza that is true to those original ingredients which is quite delicious. Here though, I have added a couple of extra flavour elements to this prosciutto pizza that work very well together.
The roasted tomato jam as a base has the full natural sweetness of the tomatoes. This is brought out in the cooking process which works as a great counterpoint to the saltiness of the kalamata olives, prosciutto and Parmesan cheese.
All of this is supported by a fantastic crispy, chewy, thin crust that I’ve grown just a little too fond of these days.
Are you a certified pizza fanatic?
If you love a great pizza be sure to check our our super easy to make Homemade Chorizo Sausage . It goes amazing well as a flavourful pizza topping…even all on its own.
Homemade Chorizo Sausage
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Prosciutto Pizza Margherita with Grilled Chicken
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Prosciutto Pizza Margherita with Grilled Chicken
Prosciutto Pizza Margherita with Grilled Chicken - a thin crust margarita pizza base is used to build this incredible combination of flavours in what may become your ultimate pizza combination.
Ingredients
For the Pizza dough (Makes sufficient for 8 or more individual pizzas.)
- 4 cups flour
- 1/2 tsp instant rise yeast
- 1 1/2 cups lukewarm water
- 2 tsp sea salt
For the 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
For the Pizza Sauce
- 3 cups Roasted Tomato Jam
- 4 tbsp balsamic vinegar
- 2 tsp crushed chili sauce or 1 tsp chili flakes optional if you don't like spicy hot sauce or adjust to taste
Instructions
For the pizza Dough.
- 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 8 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.
To prepare the roasted tomato jam
- Toss together all ingredients 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.
To prepare the Pizza Sauce
- You can use the Roasted Tomato Jam as is but for extra flavour and a hit of spice, mix it with the balsamic vinegar and crushed chili paste.
To assemble the pizza.
- 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.
- Spread sauce over the pizza dough before adding the
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.
Notes
Nutrition is based on pizza and sauce without the toppings.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 351Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 698mgCarbohydrates 62gFiber 5gSugar 10gProtein 9g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Anonymous
Tuesday 22nd of January 2013
Made this recipe for dinner last night....such a great combo of flavors. The Roasted Tomato Jam paired w/ the balsamic vinegar & chili made an amazing base for all the toppings. I used a premade crust, just for time sake & it turned out great as well. I also added thinly sliced red onion & served it w/ a garden salad made w/ a lemon basil dressing...delicious! This will definately be on my table again soon!
bed frame amish
Friday 12th of November 2010
This looks good! Love the toppings so much. Thanks for sharing a very nice idea!
Barry C. Parsons
Wednesday 21st of July 2010
It is soooo good. The roasted tomato jam is what makes it I think...plus an incredible crust of course.
Thomas Andrew
Wednesday 21st of July 2010
How funny I find this recipe today and I was planning on making pizza tonight. I just have to go out and get some proscuitto. :-)
Thanks!
Anonymous
Thursday 1st of July 2010
Oh my, that looks almost TOO good! Wow!