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Pizza prosciutto

Only with Prosciutto di Parma (Parma ham) you can prepare a real pizza prosciutto. This name is protected and only ham that meets certain conditions can be designated Prosciutto di Parma. For example, during the preparation of Parma ham, no preservatives or additives may be used. The only ingredient allowed is sea salt. In this recipe we use Parma ham as a pizza topping for a traditional pizza prosciutto.



1 large dough base

½ quantity basic sauce

½ ball buffalo mozzarella

5 pitted Kalamata olives

4 slices Parma ham

30 g grated mature cheese

olive oil

8 basil leaves


Place the dough with the help of the rolling-pin on a Aluminum Pizza Peel sprinkled with flour (or shape the dough directly on the Pizza Peel). Using a ladle, put the basic sauce in the middle of the base and spread it with the round underside towards the edge. Allow a small gap between the sauce and the outer edge.

Tear the buffalo mozzarella in pieces and slice the olives. Distribute the Parma ham and grated cheese over the base. Brush the edge of the dough with a little bit of olive oil. Sprinkle flour or cornflour on the Baking Stone before placing the pizza on it using the Pizza Peel. Close the lid of the EGG and bake the pizza for about 4-8 minutes until done. As described above, the baking time depends on the thickness of the pizza base. After baking, scatter the basil leaves over the pizza and drizzle with some olive oil.

Pizza Prosciutto

Pizza Prosciutto

Pizza Prosciutto

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