Pizza with the ham

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Project Description

Pizza with the ham Antico Borgo d’Anselmi Conti

  • Time: 15 minutes and leavening time (1-2 hours)
  • Difficulty: difficult
  • Course: main course
  • Serves: 4 people (4 pizzas 30cm diameter)


  • 600 ml of water
  • 2 spoons of olive oil
  • 2 tea spoons of sugar
  • 20 g of salt
  • 25 g of brewer’s yeast (or the equivalent of dried yeast)
  • 1 kg of 0 flour

Preparation for the pizza dough

Sift the flour on to the pastry board or in a large bowl and arrange it so that it forms something similar to a fountain. Make a hole in the center. Stir the two tea spoons of sugar in some warm water. Add the yeast and leave it until a frothy head forms. When the yeast is ready add it to the centre of the flour with the salt and olive oil. Then, knead adding the water to obtain a soft and elastic dough. When it is smooth, make a ball. Cover it and let it rise in a lukewarm place without draft until its volume is doubled. It takes about 1 hour and a half. When the dough is well raised, it is ready to be rolled.

Ingredients for the filling

  • 16 slices of Antico Borgo d’Anselmi Conti ham
  • 700 ml of tomato puree or pulp
  • 600 g of mozzarella cheese
  • Parmigiana-Reggiano flakes
  • Sale to season
  • Oregano to season
  • Olive oil
  • Some rocket leaves
  • Final preparation

Final preparation

When four pizzas are rolled out, put the tomato puree on each pizza with the salt and chopped mozzarella cheese. Put then in the warm oven at a temperature of 200°C for about 15 minutes (it depends on your oven). When pizza is ready, add the olive oil, the ham; Parmigiano Reggiano flakes and rocket. Serve immediately.

Project Details