Parmigiano Reggiano, Parma ham and basil pizza
Main course
a couple of hours
24 months
Ingredients
1 x packet of pizza base dough
3-4 tbsp tomato pizza topping
100 g cherry tomatoes, halved
3 tbsp mascarpone
1.5 handfuls basil, torn
40 g grated Parmigiano Reggiano
6 slices Parma ham
1 handful rocket leaves
20g shaved Parmigiano Reggiano
Extra virgin olive oil
Preparation
Preheat the oven to 225°C. Make the pizza dough according to pack instructions and shape into a thin, round base. Transfer to a pizza 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 30 g grated Parmigiano Reggiano.
Bake in the oven for 12-15 minutes until golden and the base is cooked through. Top with rocket and remaining basil leaves. Drizzle over a little olive oil, Parma Ham, grated and shaved Parmigiano Reggiano.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
