We LOVE prosciutto around here so this was something I felt led to make. Make sure you drizzle extra-virgin olive oil on it after you bake it. It makes a world of difference!
Ingredients for the Crust
1 teaspoon Instant Or Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
2 cups shredded fontina cheese
2 cups diced fresh mozzarella
4oz prosciutto, pulled apart into bite size pieces
1 cup loosely packed fresh basil leaves
4 tablespoons extra-virgin olive oil (or to taste)
freshly grated parmesan or romano cheese (optional)
Sprinkle yeast over 1 1/2 cups warm water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Spray a large mixing bowl with cooking spray and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Preheat oven to 450º. On a clean and lightly floured surface roll the dough out to fit your pizza pan. Move the dough onto the pan. Brush all over, even the very edges with 2 tablespoons of the olive oil, sprinkle with kosher salt. Then sprinkle the cheeses all over and bake for about 15 minutes or until cheeses are melted and slightly golden. Remove from oven and add the prosciutto and basil. Drizzle with the rest of the olive oil and grate fresh parmesan cheese over the top and serve.