Pesto Pizza with Grana Padano and Prosciutto di San Daniele
User Reviews
4.8
123 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
40 mins
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Servings
8 people
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Calories
698 kcal
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Course
Main Course
-
Cuisine
Italian
Pesto Pizza with Grana Padano and Prosciutto di San Daniele
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An easy peasy pizza base, topped with delicious homemade pesto made with Grana Padano, and finished with Prosciutto di San Daniele, rocket and more Grana Padano. (Serves 4-8, depending on appetite.)
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Ingredients
Pizza Bases
- 600 g strong white flour
- 7 g fast action dried yeast
- 1 teaspoon salt
- 2 tablespoons olive oil plus extra for greasing the trays
- 350 ml lukewarm water
Pesto
- 60 g bunch fresh basil
- 100 g pine nuts toasted
- 100 ml good quality olive oil
- 2 garlic cloves grated or crushed
- 100 g Grana Padano grated
Pizza toppings
- 100 g prosciutto di San Daniele ripped into small strips
- 50 g rocket
- 50 g pine nuts toasted
- 100 g Grana Padano shavings
Instructions
Pizza Bases
- Combine the flour, yeast and salt in a large mixing bowl. Add the water, plus 2 tablespoons of olive oil, and stir together.
- Tip the dough out onto a floured surface and knead for 10 minutes.
- Return the dough to the bowl, cover with clingfilm and leave in a warm place for 45 minutes.
- Pre heat your oven to 220C and grease 4 pizza trays lightly using olive oil.
- After 45 minutes, knead the dough lightly to knock out the air, then divide into 4 and roll out to fit into your pizza trays. Cook the pizza bases for 10 minutes before adding your toppings – they should be light golden brown.
Pesto
- Lightly toast all your pine nuts in a large non-stick frying pan until golden brown – take care not to burn them.
- Place 100g of the pine nuts in a food processor and add all the basil, 2 garlic cloves and 100ml olive oil. Blitz to a smooth paste. Alternatively place all the ingredients in a jug or bowl and blitz with a hand blender until smooth.
- Stir in the grated cheese.
- When the pizza bases have cooked for 10 minutes, remove from the oven and spread over the homemade pesto.
Pizza Toppings
- Add the Prosciutto di San Daniele, and return to the oven for 3 minutes – do not allow the pesto or prosciutto to burn!!
- Remove the pizzas from the oven and top with rocket, Grana Padano and the remaining 50g of toasted pine nuts.
Notes
- In addition to preparation and cooking times you will also need to allow 45 minutes for proving the pizza dough.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
698kcal
(35%)
Carbohydrates
62g
(21%)
Protein
22g
(44%)
Fat
41g
(63%)
Saturated Fat
9g
(45%)
Cholesterol
25mg
(8%)
Sodium
779mg
(32%)
Potassium
293mg
(8%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
739IU
(15%)
Vitamin C
3mg
(3%)
Calcium
334mg
(33%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 698 kcal
% Daily Value*
| Calories | 698kcal | 35% |
| Carbohydrates | 62g | 21% |
| Protein | 22g | 44% |
| Fat | 41g | 63% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 25mg | 8% |
| Sodium | 779mg | 32% |
| Potassium | 293mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 334mg | 33% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
123 reviews
Excellent
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