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Cheese, Prosciutto, and Basil Pizza

This delightful pizza hails from the heart of Milan, reimagined by a talented chef now based in Athens. It features a fluffy, airy crust topped with a savory tomato sauce, rich cheese, and delicate slices of prosciutto, all finished with fragrant basil. The dish showcases the Italian tradition of pizza-making, emphasizing quality ingredients and a slow fermentation process that develops deep flavors and an enticing texture. Perfect for family gatherings or casual dinners, this pizza encapsulates the spirit of shared meals, bringing warmth and joy to the table. Enjoy it with a glass of your favorite wine for a truly authentic experience.

Main | Italian | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Pizza | Baking Tray | Mixing Bowl | Oven | All-Purpose Flour | Basil | Cheese | Prosciutto | Baking | Fermenting | Kneading | Family Gathering | Overnight
Time to complete

Prep

1h

Cook

15min

Wait

8h

Total

9h 15min

Ingredients (Makes 4 portions)

Dough Ingredients

  • 250 g all-purpose flour
  • 130 g room temperature bottled water
  • ½ teaspoon dry yeast
  • 1 teaspoon salt

Topping Ingredients

  • 250 g mildly salted grated cheese
  • 200 g tomato sauce
  • 2 tablespoons olive oil
  • 4 slices prosciutto, torn into smaller pieces
  • a few fresh basil leaves
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 10
  • Protein: 12
  • Carbohydrates: 30
  • Fiber: 1
Directions

Preparing the Dough

  • 1. Dissolve the yeast in the specified amount of water.

Mixing the Ingredients

  • 2. In a bowl, combine the flour and salt, then gradually add the water.

Kneading the Dough

  • 3. Knead the mixture for approximately 15 minutes until a soft and smooth dough forms.

Resting the Dough

  • 4. Shape the dough into a large ball, place it in a non-plastic bowl, and cover with a clean towel.

Fermentation

  • 5. Let the dough rest for about 8 to 12 hours or overnight.

Second Knead

  • 6. After fermentation, the dough should be airy with large bubbles; knead it for another 10 minutes and form a large ball.

Final Rest

  • 7. Moisten a clean towel, wring it out, and cover the dough to prevent it from drying for 1 more hour.

Preheating the Oven

  • 8. Preheat the oven to 220°C (428°F) on the convection setting.

Shaping the Pizza

  • 9. Dust your work surface with flour, then roll out the dough to a thickness of 1 cm.

Preparing the Baking Tray

  • 10. Lightly grease a baking tray or line it with parchment paper, then place the rolled-out dough on top.

Adding the Sauce and Cheese

  • 11. Spread the tomato sauce evenly over the base using the back of a spoon, and drizzle with olive oil.

Baking the Pizza

  • 12. Sprinkle the grated cheese over the sauce and bake in the oven for approximately 10 minutes on the lowest rack.

Finishing Touches

  • 13. Remove the pizza from the oven, add the prosciutto, and bake for an additional 4 to 5 minutes until the cheese is melted and the crust is golden.

Serving

  • 14. Remove from the oven, garnish with fresh basil leaves, and serve immediately.
Cookix's Secrets

Dough Tips

  • For a more flavorful dough, consider letting it ferment in the refrigerator.

Flavor Pairings

  • Add arugula and balsamic glaze after baking for a peppery contrast.

Healthier Variations

  • Use whole wheat flour for the dough for added fiber.

Sauce Tips

  • Use high-quality canned tomatoes for the sauce to enhance the flavor profile.