Pizza Parma Mascarpone
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 12 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 grams flour
- 0.25 ¼ pack dry yeast
- 1 ½ teaspoon salt
- 180 ml water
- 1 packet tomato (s), happened
- 200 g cheese, rated
- 150 g Parma ham
- 200 g mascarpone
- salt and pepper
- Herbs, Italian
Print Recipe
Pin Recipe Instructions
- Mix the flour, dry yeast and salt and work with the water to form a smooth dough. Let the yeast dough rise in the refrigerator for several hours, e.g. overnight.
- Divide the dough into portions, pull apart or roll out into a round shape. Now the yeast dough is topped as follows:
- Spread the tomatoes on the base, season with salt, pepper and Italian herbs, and spread the grated cheese on top.
- Pluck the Parma ham into larger pieces and place on the cheese. Spread small dumplings of mascarpone on top of the pizza with a teaspoon.
- The ham can lie tightly, it coalesces a lot during baking. Be careful with the amount of salt for the tomato layer - the ham is usually relatively salty.
- Ideally, bake in the gas grill on a pizza stone or in a pizza oven, otherwise it naturally also works in a normal oven. Preheat this to 220 ° C and bake for about 10-15 minutes until the desired degree of browning is reached.
- For a stove-top baking tray you need yeast dough of about 400 g flour (rolled out medium thick).
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