Pesto Pizza with Grana Padano and Prosciutto di San Daniele
User Reviews
4.8
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Prep Time
25 mins
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Cook Time
15 mins
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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
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Cuisine
Italian
Pesto Pizza with Grana Padano and Prosciutto di San Daniele
Description
This recipe begins with forming pizza dough from strong white flour, fast action dried yeast, salt, olive oil, and lukewarm water. After kneading and proving, the dough is rolled out and pre-baked until lightly golden. The basil pesto is prepared by blending fresh basil, toasted pine nuts, garlic, olive oil, and grated Grana Padano to a smooth paste.
The partially baked pizza bases are topped with the pesto, along with strips of prosciutto di San Daniele, and then baked further. Once out of the oven, the pizzas are garnished with fresh rocket leaves, additional toasted pine nuts, and Grana Padano shavings, adding fresh, peppery, and nutty contrasts to the rich pesto and salty prosciutto.
This pizza balances textures from the crisp golden crust, tender dough, and delicate toppings. The homemade pesto highlights fresh basil and the depth of toasted pine nuts, while the cured prosciutto contributes saltiness and meatiness. Rocket and pine nut topping provide brightness and crunch to finish the dish.
The dough can be frozen after proving for convenience, and adequate proving time is important for the dough’s texture. Nutritional values are approximate and intended as a guideline.
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 water lukewarm
Pesto
- 60 g basil fresh, bunch
- 100 g pine nuts toasted
- 100 ml olive oil good quality
- 2 garlic grated or crushed, cloves
- 100 g Grana Padano cheese 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
- Allow 45 minutes for the pizza dough to prove in a warm place.
- The pizza dough can be frozen after proving for future use.
- Toasting pine nuts lightly is important to bring out their nutty flavor without burning.
- Nutrition information is approximate and should be used for guidance only.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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