Parmigiano Reggiano, Parma Ham and basil pizza

  • Difficoltà


  • Stagionatura

    18 months

  • Serves 2
  • 1 x packet of pizza base dough
  • 3-4 tbsp tomato pizza topping
  • 100g cherry tomatoes, halved
  • 3 tbsp mascarpone
  • 1.5 handfuls basil, torn
  • 40g grated Parmigiano Reggiano
  • 6 slices Parma Ham
  • 1 handful rocket leaves
  • 20g shaved Parmigiano Reggiano
  • Extra virgin olive oil

Preheat the oven to 225oC.
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 30g 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.