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Parma Ham and Cheese Pizza 2007-02-01
Food Management Staff
February 1, 2007
1 Min Read
FM Staff
YIELD: One 12-inch pizza
Olive oil,as needed
1 1/4 cups flour
1 3⁄4 tsps.salt
1 1⁄4 tsps.quick-rise yeast
1 ⁄3 cup purchased or homemade pesto*
6 ripe plum tomatoes,sliced 1⁄4-inch thick
2 oz.thinly sliced Prosciutto di Parma, cut in strips
3 ⁄4 cup Parmigiano Reggiano in thin shavings**or coarsely grated
Freshly ground black pepper (optional)
Preheat oven to 500°F.
Lightly coat a 12-inch pizza pan with olive oil.
To make dough: In a food processor container, combine 1 cup of the flour, the salt, yeast, 1 tablespoon olive oil and 3⁄4 cup very warm water (120°F-130°F). Pulse three times to blend. Add the remaining 11⁄4 cups flour; process until mixture forms a ball; process until fully kneaded, about 45 seconds longer. Place dough in a bowl coated with olive oil; turn to grease top; cover and let rest for 15 minutes. On the pizza pan, pat and gently stretch dough into a 12-inch round.
To assemble: spread 2 tablespoons of the pesto over the dough, leaving a 1⁄2 inch border. Arrange tomato slices on top.
Bake until crust is golden brown, about 18 minutes. Top with Prosciutto di Parma strips and Parmigiano Reggiano shavings. Drizzle with remaining pesto. If desired, sprinkle pizza with black pepper.
* To make pesto: In a blender container, combine 1 cup loosely packed basil leaves, 5 Tbsps. olive oil, 3 Tbsps. grated Parmigiano Reggiano and 1⁄2 tsp. chopped garlic; blend until smooth. ** To make shavings, pull a vegetable peeler across the surface of a Parmigiano Reggiano wedge.
Recipe and photo from Parmigiano Reggiano
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