Parmigiano Reggiano shared this Parma Ham and Basil Pizza recipe, which combines fresh, vibrant flavours with a rich, cheesy base for a deliciously satisfying meal. Topped with cherry tomatoes, mascarpone, Parmigiano Reggiano, and finished with rocket and prosciutto, it’s a gourmet twist on a classic favourite.
Parma Ham and Basil Pizza
Ingredients:
- 1 x packet of pizza base dough
- 3-4 tbsp tomato pizza topping
- 100 g cherry tomatoes, halved
- 3 tbsp mascarpone
- 1.5 handfuls basil, torn
- 40 g grated Parmigiano Reggiano
- 6 slices Parma ham
- 1 handful rocket leaves
- 20g shaved Parmigiano Reggiano
- Extra virgin olive oil
Directions:
- Preheat the oven to 225°C. Make the pizza dough according to pack instructions and shape into a thin, round base. Transfer to a pizza or baking tray.
- Spread a thin layer of tomato sauce over the pizza base, leaving a small rim of sauce-free dough. Top with cherry tomatoes, small dollops of mascarpone and a handful of basil leaves. Sprinkle over 30 g grated Parmigiano Reggiano.
- Bake in the oven for 12-15 minutes until golden and the base is cooked through. Top with rocket and remaining basil leaves. Drizzle over a little olive oil, Parma Ham, grated and shaved Parmigiano Reggiano.
