A delicious homemade pizza topped withsun-dried tomato pesto, olives, chillies and Grana Padano cheese and then finished with Prosciutto di San Daniele and rocket.
One of our favourite family meals is homemade pizza. One thing we love about it is that you can get really creative with toppings and today’s recipe is one of our recent (and favourite) creations – Prosciutto di San Daniele and Grana Padano pizza. It’s very straightforward to make and if you don’t fancy making your own pizza base then you could simply add the toppings to an Italian flat bread instead, bake for a few minutes to melt the Grana Padano cheese before adding the prosciutto and rocket.
The flavours in this pizza go together beautifully, there’s the saltiness of the prosciutto and cheese, the sweetness of the tomatoes, the spiciness of the chilli and the pepperiness of the rocket. I love eating food where in each bite you get something a little bit different, it makes it all the more interesting and enjoyable to eat and this pizza definitely delivers that.
Prosciutto Pizza Recipe
One of the main ingredients of my pizza is Prosciutto di San Daniele, a cured meat from San Daniele del Friuli which is located in Italy between the Adriatic sea and the Alps. Due to the unique microclimatewhere it’s made it has a delicious delicate flavour and it just melts in the mouth. It’s made from simplythe thighs of specially selected Italian pigs and salt with no additives or preservatives.
Grana Padano cheese was originally invented by Benedictine Monks as a way of preserving surplus milk. It’s popularity means that it could be found on the banqueting tables of princes and dukes, as well as being part of the staple diet of people from rural areas.
Its traditional manufacturing process has remained unchanged over the centuries, which means that it still continues to have the same distinctive delicious flavour as it had when it was first created.
Prosciutto Pizza Bianco
As with the Prosciutto di San Daniele, authentic Grana Padano cheese is branded after 9 months of ageing and only after strict quality controls, this branding certifies that you’re getting perfect cheese. Grana Padano can age to well over 20 months and at 20 months it may then become Grana Padano Riserva, but only after passing further quality tests and being fire-branded with the “Riserva” mark.
Prosciutto di San Daniele and Grana Padano cheese are recognised by The EU as a protected designation of origin which means it can only be produced in that region and must follow the traditional productionmethods. It also ensures that it is produced to a consistently high standard meaning you’ll always get a fantastic product.
Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients
Pesto Pizza With Grana Padano And Prosciutto Di San Daniele
A delicious homemade pizza topped with sun-dried tomato pesto, olives, chillies and Grana Padano cheese and then finished with Prosciutto di San Daniele and rocket.
Note 1 - You can also use plain flour or strong bread flour if '00' is not available, but I find '00' gives a lighter, crisper base.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.You are here: Home / Recipes / Recipes by Cuisine / Italian / Pizza with Rocket, Grana Padano & Prosciutto di San Daniele
White Pizza With Garlic And Herbs
Delivered straight from your kitchen, this home made pizza with rocket leaves, Grana Padano and Prosciutto di San Daniele is an easy treat
Pizza: on the surface, deceptively simple, but it’s something that really rewards a little effort. That effort can be a lot less than you might think; most of the time when making a pizza is spent waiting for the dough to rise, and the great flavours you get when creating one from scratch are decidedly worth it, rather than resorting to the chiller cabinet of the supermarket or the back of a delivery moped.
Like many dishes with ancient origins (a quick internet trawl tells me that flatbreads with toppings are truly ancient, and the addition of tomatoes happened in Naples in the late eighteenth century), it’s entirely possible to submerge yourself in the lore of what proper pizza is or should be, and how it should be made: pressing out and stretching the base by hand (including the impressive throwing and spinning bit), or spreading the tomato sauce in a carefully drawn spiral using the back of the ladle, and cooking it in a scorchingly hot wood fired oven. As an occasional maker, however, we don’t get to practice our skills enough to pass muster on the streets of Naples, but even for the occasional pizza cook like us homemade wins.
L'isola Della Pizza, San Daniele Del Friuli
As with all Italian dishes, taking the ethos of quality ingredients simply cooked to heart pays dividends, and with so few ingredients it’s doubly true. Traditionally, “Tipo OO” flour – the most finely milled – is used, but I use strong white bread flour with good results. For the tomato sauce, all you have to do is blitz a good quality tin of tomatoes, stopping when there’s a bit of texture left. I roll out my dough, which would horrify a purist, but leaving a thicker edge is a good plan. And we don’t have a wood fired oven, or a traditional peel for transfer; I find a baking tray dusted with polenta works. We do have a pizza stone, though, which does make a difference. If you don’t have one, a large unglazed quarry tile is an economical solution. The important thing is to get it really, really hot. Give it plenty of time in the oven on it’s hottest setting. Finally, the quality of traditionally produced Grana Pradano and Prosciutto di San Daniele added after the pizza has cooked, gives a savouriness, saltiness and a really rich and fulfilling flavour. So the next time its pizza and a movie night, wow the crowd with a home made pizza.
Both Grana Padano and Prosciutto di San Daniele proudly carry a PDO, or Protected Designation of Origin, which marks them as quality artisan products, they are made according to strict rules, using carefully controlled ingredients, so you can be assured that you are buying a quality product.
I visited Italy in 2015 to learn how Prosciutto di San Daniele & Grana Padano are made which was a fascinating experience; learn more about these very special products by clicking the links.
Easy Peasy Homemade Pizzas
Tried this recipe? If you try this recipe please tag # on Instagram or X (Twitter). It is amazing for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Recipe for Pizza with Rocket, Grana Padano & Prosciutto di San Daniele commissioned by Grana Padano & Prosciutto di San Daniele. All opinions our own.
San Daniele Pizza With Rucola And Prosciutto Stock Photo
This blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. All our thoughts and opinions are our own and we are not paid for or mandated to provide a positive review.
0 Response to "San Daniele Pizza Recipe"
Posting Komentar