This delicious pizza is stuffed with mascarpone, salami Milano, bresaola and Parma ham. If you prefer, add mozzarella to get that extra gooey cheesy flavour.
The recipe is adapted from Italian Home Baking by Gino D'Acampo.
Ingredients:
200 g strong white bread flour
7 g fast-action dried yeast (1 sachet)
140 ml warm water
3 tbsp extra virgin olive oil
pinch of salt
For the stuffing:
200 g mascarpone cheese, at room temperature
8 slices salami Miano
6 slices Parma ham
8 slices bresaola
season to taste
Method:
To prepare the dough, put the flour, yeast and salt into a large bowl, make a well in the centre and pour in the water with 1 tbsp of oil.
Use a wooden spoon to mix everything together to create a wet dough.
Turn out the dough onto a well-floured surface and work it with your hands for about 5 minutes, or until smooth and elastic.
Place in the oiled bowl, brush the top with a little oil and cover with clingfilm.
Leave to rest at room temperature for 25 minutes.
Turn out the dough onto a well-floured surface and divide it into two equal halves.
Use your hands to push each one out from the centre, to create 2 round discs about 20 cm in diameter.
Place 1 disc on the oiled (or lined) baking tray. Spread the mascarpone cheese on top of the pizza using the back of a tablespoon, and season with pepper (sprinkle some Italian herbs seasoning if desired).
Top with salami, bresaola and Parma ham, distributing the meats evenly.
Gently lift the second disc and place it on top of the filled one. Bring together the edges to enclose the filling. Pinch to seal and turn over the edges to create a rope-like effect. Brush the surface of the filled pizza with oil.
Cook in the middle of a preheated oven (200 C) for 18 minutes or until golden brown.
Serve and enjoy!
Bon Appetit!
