4.8 from 82 votes
Pesto Pizza with Grana Padano and Prosciutto di San Daniele
Pesto Pizza with Grana Padano and Prosciutto di San Daniele features homemade pizza dough topped with a basil pine nut pesto, fresh Grana Padano cheese, and prosciutto di San Daniele. The crust is baked to a light golden brown, then finished with peppery rocket, toasted pine nuts, and cheese shavings, creating a layered combination of savory, nutty, and fresh flavors. This pizza requires proving the dough and toasting pine nuts for depth.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
8
people
Calories:
698 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 698
% 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.