Home > Recipes > Parmigiano Reggiano, prosciutto and basil pizza

Parmigiano Reggiano, prosciutto and basil pizza

CourseMain course

TimeA couple of hours

Ingredients

1 x packet of pizza base dough

3-4 tbsp tomato pizza sauce

3.5 oz/100 g cherry tomatoes, halved

3 tbsp mascarpone

1.5 handfuls basil, torn

1.4 oz/40 g grated Parmigiano Reggiano

6 slices prosciutto

1 handful arugula leaves

0.7 oz/20 g shaved Parmigiano Reggiano

Extra virgin olive oil

Prepare this recipe with

24 months maturation

Preparation

Preheat the oven to 435°F/225°C. Make the pizza dough according to pack instructions and shape into a thin, round base. Transfer to a pizza pan or baking tray.
Spread a thin layer of tomato sauce over the pizza base, leaving a small rim of sauce-free dough. Top with cherry tomatoes, small dollops of mascarpone and a handful of basil leaves. Sprinkle over 1 oz/30 g grated Parmigiano Reggiano.
Bake in the oven for 12-15 minutes until golden and the base is cooked through. Top with arugula and remaining basil leaves. Drizzle over a little olive oil, and top with prosciutto, grated and shaved Parmigiano Reggiano.