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Pizza with mascarpone and cured ham
20 m active | 3 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 1042
  • Fat about 48g
  • Carbohydrates about 109g
  • Protein about 41g
This is needed
This is needed for 4 people
Pizza dough
  • 475 g white flour
  • 100 g durum wheat semolina
  • 2.25 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3.5 dl water
  • 3 tbsp olive oil
Topping
  • 2 dl puréed tomatoes
  • 0.25 tsp salt
  • 1 tbsp olive oil
  • a little pepper
  • a little durum wheat semolina
  • 300 g mozzarella, torn
  • 1 garlic clove, pressed
  • 150 g cherry tomatoes, halved
  • 1 tbsp basil, finely chopped
  • 150 g Mascarpone
To bake
  • 40 g rocket
  • 50 g cured ham in slices (e.g. Serrano)
  • a little pepper
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And that's how it's done
And that's how it's done
Pizza dough
Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Topping
Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles (approx. 30 cm in diameter), transfer each pizza base to a tray lined with baking paper. Combine the passata, oil, garlic and basil, season. Spread the sauce over both pizza bases, leaving a border of approx. 1.5 cm all the way around. Top with the mozzarella, cherry tomatoes and mascarpone.
To bake
Approx. 25 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, top with half of the cured ham and rocket, season. Bake and top the second pizza in the same way.