Traditional recipes

Pizza with ham

Pizza with ham

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The first time, in a small bowl, mix the flour, yeast and salt over which we add warm water until we get a malleable crust, and which sticks a little to the fingers, at this point we add the oil. If the crust is still sticky, add a little more flour and turn it into a ball. Leave the crust in the bowl and leave it in a warm place to ferment for at least 30 minutes (I put the crust in the oven at 50 degrees)

Preheat the oven to 240 degrees.

Knead the crust with a little flour and divide it into 2 equal portions. Take a piece and spread it in a sheet of 2 maximum 3 mm thick, as thin as you can. You can give it what shape you want, depending on what kind of tray you have, form a kind of border on the edges. I have a round stone oven pizza stone. It is advisable to heat the tray with the oven.

In a blender put the tomatoes in the box, along with a handful of fresh basil (or 2 teaspoons of dried basil), a pinch of salt, olive oil and grind until it becomes a paste.

Put the paste on the counter with a spoon and spread evenly a layer of 2-3 mm, add the mozzarella cut into pieces, pepper and julienned onion. Last time add the strips of prosciutto on top.

Put some fine cornstarch on a wooden countertop, and pull all the pizza on it. When the oven is hot, transfer the pizza to the oven in the tray where you chose to bake the pizza. Leave in the oven for 12-15 minutes.

After baking the pizza, let it cool and in the meantime make the arugula salad. In a bowl put the arugula, 1 teaspoon of olive oil, a drop of balsamic vinegar, a pinch of salt and pepper, mix well and place on top of the pizza.

Prosciutto is the Italian word for "ham". It is derived from the Latin "perexsiccatus", which gave rise in modern Italian to the verb "prosciugare", meaning "to dry thoroughly, carefully". The full name comes from the process itself: pro, which means "before", and exsuctus, which means "extraction".

Produced in dozens of regional varieties, the most popular Italian dry ham is found in the northern area near the city of Parma. In Italy there are several types of traditional ham such as: Prosciutto di Parma, Prosciutto di San Daniele, Prosciutto di Modena,
Prosciutto Toscano, Prosciutto Veneto Berico-Euganeo, etc.

Prosciutto is obtained from raw pork leg (usually domestic, but there is also from wild boar) and then it is called prosciutto crudo or cooked and then it is called prosciutto cotto.

"There are only three ingredients in prosciutto: pork, sea salt and weather," boast Italian producers.

Prosciutto it is delicious as a snack and appetizer, but it is recommended that the slices be cut extremely thin so that it can be enjoyed. At the same time, it can be used as a topping for the pizza. In the Italy, the peninsulars consume, among others, "prosciutto crudo con melone", ie "prosciutto cu melon".

1 fresh cauliflower, 6 eggs, 1 bunch of parsley, 150 gr pizza mozzarella, 300 gr buffalo mozzarella, 200 gr parmesan, 200 gr raw prosciutto, 800 gr tomato sauce, 100 gr pesto, olive oil, truffle oil , balsamic vinegar cream, 300 gr dried tomatoes in olive oil, arugula, 1 clove garlic, 100 gr pine buds, oregano, fresh basil, chili flakes, salt and pepper

Preparation of cauliflower countertop for pizza. Unwrap the cauliflower in bunches, and turn it into a paste with a blender. Separately, mix the eggs with a pinch of salt and a pinch of pepper, and put the mozzarella on a grater. Finely chop the parsley, mix all these ingredients well and put the mixture in the pizza tray. Bake in the preheated oven at 180 degrees for 10 minutes.

Topping preparation and pizza assembly. Mix the tomato sauce with fresh basil, oregano, chili flakes, salt and pepper. Fry the pine buds until they turn a reddish color.

After removing the cauliflower top from the oven, add the tomato sauce, mozzarella di bufala and pesto sauce. Put the cauliflower pizza in the oven at 200-220 degrees for 20 minutes.

Remove the pizza from the oven, add the prosciutto, arugula, a little fresh basil, Parmesan cheese, pan-fried pine buds and dried tomatoes cut into strips. Sprinkle with truffle oil and balsamic vinegar cream, sprinkle with chili flakes and ready to serve pizza with cauliflower top.

Salad with melon and prosciutto

In the hot season, quick and easy recipes are always welcome. No one wants to sit for hours in front of an oven or stove to cook some kind of food, so salads are our best friends.

Beyond the classic salads, which everyone knows, there are also a lot of sophisticated salad recipes, food combinations that you wouldn't normally make and that not everyone likes.

For example, fruit salads, such as this melon salad that we propose today. It is not a fruit salad, but it combines sweet and salty taste and is a mix of flavors and textures that is worth trying. It is the kind of preparation that is very simple to make, but that seems sophisticated and that impresses your guests, precisely because of the unexpected combinations.

  • 500 g cherry tomatoes
  • 1/2 melon
  • 150 g ham
  • fresh mint
  • 1 hand nuts
  • 2 teaspoons balsamic vinegar
  • 3 teaspoons olive oil
  • 1 teaspoon honey
  • salt
  • pepper

Wash the cherry tomatoes and cut them in half. Cut the melons into cubes, about the same size as the tomatoes.

Place the prosciutto slices on a flat plate and place the tomatoes, melons, walnuts and finely chopped mint on top.

For dressing, mix well a little salt, pepper, olive oil, vinegar (you can also use lemon juice) and honey. Pour everything over the salad and serve with toast or croutons.

Slow Cooker 6.0L DuraCeramic Sautéed

Sandwich-Maker DuraCeramic High Gloss Deep Fill

Barista Espresso Machine

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How to prepare pizza with gorgonzola

First prepare the dough. Sift the flour into a large bowl, make a hole in the middle of it, put the yeast and sugar dissolved in a little warm water (300 ml) and leave for 10 minutes until small bubbles begin to appear on the surface.

Add salt, then start mixing with a wooden spoon, pouring warm water into the wire. When we have incorporated the water, we put the 4 tablespoons of extra virgin olive oil.

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Pizza & # 8211 40 traditional italian recipes

The first post after a beautiful holiday in Italy must be about traditional Italian pizza, which I haven't tasted in about 10 years, when I was last in the Peninsula. At the time, I was quite profane about pizza, so I treated it as such. This time we looked at the Italian cuisine at home in a completely different way, we practically thoroughly enjoyed the culinary delicacies in the areas through which we took our steps: Venice, Bologna, Modena, Parma, Rome. I will return with the story of this journey through half of Italy, with details, stories and more.

Before talking about recipes, it must be said that traditional Italian pizza does not know fluffy countertops, ketch-up and many other ingredients added by various nations that have adopted pizza. In Italy there is no Mexican, Hawaiian or peasant pizza from Dâmbovița. It's just pizza with a very thin top, with heat-treated or raw ingredients, seasoned with chili flakes or chili-flavored oil.

leaf plays a key role in the success of a real pizza. The flour used is the one for bread, ie type 650. The dough is left to leaven in the cold for at least 48 hours, up to 5 days, so it will be very easy to spread and shape by hand. Baking temperature in restaurant ovens is above 350º, where pizza is baked in 3-4 minutes. In the domestic version it can be reached in the oven 240ºC, the baking time is 7-8 minutes.

Names and ingredients: beyond the hundreds of regional names for various types of pizza, many of them received Protected Designation of Origin & # 8211 D.O.P (Protected Designation of Origin), as in the case of Parmesan or Prosciutto. In the case of ingredients, the same rule applies for several types of pizza, in which ingredients are used D.O.P.

A short conclusion: pizza in Italy has nothing to do with that made in vain around the world. Which is why it will be a long time before we eat a pizza bought in Romania. After the short school I received in Italy, I hope that my homemade pizza will come out as close to theirs as possible, especially since I brought many of the traditional ingredients from Italy.

  • let's start with the base, ie the countertop, quantities for 4 countertops, according to the local recipe:
  • 500 g 000 or 650 flour
  • 1 teaspoon salt
  • 25 g (one cube) of fresh yeast
  • 325 ml of warm water

Dissolve the yeast in water with a little salt and flour, leave to ferment for 15-20 minutes, mix the rest of the salt with the flour. In a bowl, gradually mix the mayonnaise with the flour, pour the crust on the work surface sprinkled with flour. Knead for a few minutes, form a roll and cut into four equal parts, from which balls are formed. Knead each ball separately, about 2-3 minutes, by stretching with the bridge of the palm. Sprinkle a little breadcrumbs on a tray or plate, place the balls, cover with a clean napkin and let cool, as I said above, for at least 48 hours, up to 5 days. After fermentation, the crust is stretched by hand in the form of a countertop, as thin as possible, without twisting, at a diameter of about 30 cm. If there are breaks in the countertop, fill it with pieces from the edge of the countertop.

We have the countertop ready, in the vast majority of cases it is smeared with tomato puree & # 8211 past & # 8211 mixed with a dry oregano powder and a pinch of salt, sprinkle on the counter pieces of fresh mozzarella sprinkled with a few drops of extra virgin olive oil, then the rest of the toppings. Exceptions are the variants that I will mention below, in the summary of recipes collected in Tuscany and Lazio, the order is random:

Foodstory tested: Pizza with prosciutto and onion

A recipe that will satisfy many cravings and tastes. It is easy to prepare and can be shared with a group of friends or the whole family.

We don't think anyone could refuse a slice of pizza, no matter what topping they put on top. We know that for a successful pizza you need a good dough, a tasty mozzarella and well-baked tomatoes transformed into a fragrant basil sauce. But, instead of choosing a Margherita pizza recipe, which would contain these three ingredients, we tested an even tastier pizza with thin slices of ham & ldquonobila & rdquo & ndash prosciutto. We won the recipe proposed by an American blogger with a long history in the culinary field on the site Pioneer Woman Cooks.


For the dough:

  • 1 teaspoon dried yeast (powder)
  • 360ml hot water
  • 400g flour (550)
  • 1 teaspoon salt
  • 60ml olive oil

Sprinkle the yeast in warm water and let it sit for a few minutes. Mix the flour with the salt and pour the olive oil over them. You can mix in the food processor or with a fork.

Now pour the water mixture with the yeast and continue to mix until the dough is formed. It will be slightly sticky.

Put the dough in a bowl greased with olive oil, cover with plastic wrap and set aside for 1-2 hours or refrigerate overnight. (The recipe says that this dough can be prepared 3-4 days in advance and can be kept in the refrigerator until you need it.).

For topping:

  • olive oil
  • 1 large thinly sliced ​​red onion
  • 2 teaspoons brown sugar
  • salt
  • parmesan race
  • 250g sliced ​​mozzarella
  • 8 slices of prosciutto (or more if you want)

Cook sliced ​​onion in 2 tablespoons olive oil, along with sugar until onion is browned and softened. Set it aside.

Divide the dough in half. Roll two discs out of it and place them in two trays, on baking paper greased with oil. Sprinkle a little salt and oil over it, then a little grated Parmesan cheese.

Place slices of mozzarella, then caramelized onions and slices of prosciutto.

Bake the pizza in the lower half of the oven for 15-17 minutes until the dough is browned. Serve immediately.

Verdict: We did not particularly like the mixture of sweet taste (from caramelized onions) and salty (from prosciutto). We would gladly opt for a saltier version in which the onion is just sautéed a little in oil and added over the pizza.

The dough is delicious, but quite difficult to handle. We added a few tablespoons of flour so we could work with it. It was extremely sticky and could not be lifted from the bowl.

I put the oven about 20 degrees below. Otherwise, we risk burning our pizza.

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1. In a bowl mix 1 tablespoon of oil with yeast, sugar, salt and water. Let it sit in a warm place until it starts to foam, about 10 minutes.

2. In another larger bowl put the flour, make a hole in the middle, pour the yeast mixture and the rest of the oil. Mix with a spoon until all is combined, then turn the resulting dough on the table lightly powdered with flour and start kneading well with your hands, about 10 minutes.

3. Divide the dough into 2-4 pieces, depending on how big you want the pizza to be, shape the broken pieces into a ball shape. Powder them with a little flour, cover them with a towel and leave them to rise, in a warm place, for 1 -2 hours or up and triples the volume. 4. Meanwhile, put a grill pan on the fire and fry until the zucchini cut into thin slices soft. 5. When the dough has risen, take a ball, place it on the table lightly powdered with flour and spread it lightly with your fingers until the dough is about 1 cm thin. Place the dough on a pizza tray, grease it with ketchup and lightly press a little thyme and dried oregano. 6. Put slices of prosciutto, pumpkin slices, capers, corn kernels and grated cheese on top. 7. Put the tray in the oven over high heat until the pizza is well browned.

8. When we take out the tray, decorate the pizza with fresh basil leaves (whoever wants it with thyme) and serve it hot. I wish you great appetite!

Pizza with mozzarella and ham

Pizza with mozzarella and ham

When it comes to pizza, no one says no !! Today I tempt you with a pizza with mozzarella and ham, a tasty pizza that I always prepare for my family and that does not require much effort to be prepared. I have to tell you that the dough is great, you can put whatever you like on it but you must use gourmet mozzarella from Delaco , it's great for pizza !! Pizza with mozzarella and ham

Pizza with mozzarella and ham-Ingredient

It took
600 g of white flour
20 g of fresh yeast
1 tablespoon sugar
a pinch of salt
3 tablespoons olive oil
a teaspoon of dried basil
a teaspoon of dried oregano
400-450 ml of warm water
gourmet mozzarella Delaco
red capsicum peppers
black olives
canned corn kernels
tomato sauce with basil
basil leaves

Pizza with mozzarella and ham Method of preparation

It took
The yeast is homogenized with the sugar until it liquefies. Sifted flour is mixed with salt, oregano and basil, olive oil and yeast. Knead by adding warm water little by little until you get a homogeneous and non-sticky dough. Cover the bowl with a towel and leave to rise for about 50 minutes.

When the dough has risen, portion it into 4 pieces, spread it in a round sheet with a diameter of 25 cm.
Place in a pizza tray or in a larger tray lined with baking paper, grease the entire surface with tomato sauce, add grated mozzarella, prosciutto, corn kernels, olives, peppers then place in the oven hot (I used the special function for pizza 240 degrees C for 18 min).
A minute before it is ready, sprinkle a handful of grated mozzarella on top.

Tips: for a red and crispy top, bake the pie directly on the tray greased with a little oil
[amd-yrecipe-recipe: 27]

Video: Πίτσα με μοτσαρέλα, ζαμπόν u0026 λιαστή ντομάτα (July 2022).


  1. Torrance

    a Charming answer

  2. Jourdaine

    Congratulations, very good thought

  3. Anchises

    It is simply magnificent phrase

  4. Bajar

    Thank you very much for your assistance in this matter. I did not know that.

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