Pizza with chicory and prosciutto
4 servings
80 minutes
Pizza with chicory and prosciutto is a refined Italian recipe that combines the delicate saltiness of prosciutto with the slight bitterness of chicory. This dish draws on culinary traditions where fresh, simple ingredients reveal a harmonious flavor balance. The crispy dough made from fresh yeast serves as the perfect base for a filling of stewed tomatoes, garlic, and cream that adds richness and aroma. The finishing touch is thin slices of prosciutto added to the cooked pizza to preserve their tender texture. This pizza can be served as an elegant dinner dish or as an unusual take on a classic Italian treat. It pairs perfectly with a glass of dry white wine or a light salad of fresh vegetables.
1
Mix the flour with 3/4 teaspoon of salt and pour it onto the table, leaving a well in the middle. Combine the yeast with 120 ml of warm water, mix well, and pour it into the well. Gradually knead the dough until it becomes soft and elastic. Form a ball, make a cross cut on top, place it in a bowl, cover with plastic wrap, and let it rise for 3 hours until it doubles in size.
- Pizza flour (00 type): 250 g
- Fresh yeast: 15 g
2
Cut the chicory and separate it into leaves. Blanch the tomatoes in boiling water, peel them and chop them. Finely chop the onion and garlic and sauté in olive oil, stirring constantly for about 5 minutes. Add the tomatoes and chicory and simmer for another 10 minutes. Season with salt and keep on heat for another 20 minutes, adding water as the liquid evaporates. When the chicory softens, stir in the cream and cook until thickened, then remove from heat.
- Chicory root: 4 pieces
- Tomatoes: 100 g
- Onion: 1 head
- Garlic: 1 clove
- Olive oil: 2 tablespoons
- Extra-thick cream 48% fat: 2 tablespoons
3
Preheat the oven to 220 degrees. Roll out the dough into a circle 5 mm thick, with the edges thicker than the center. Add the filling and bake for 20 minutes. Top the finished pizza with prosciutto.
- Prosciutto: 100 g