Recipe for crispy, thin-crust pizza with parmesan, mozzarella, serrano ham, green pesto, passata, and pine nuts
We all love an ultra-thin and crispy Italian pizza baked in a stone oven. We provide you with a delicious and easy recipe for a dough that is perfect for a thin pizza – we bake it on a baking steel, so you don’t need a traditional stone oven to achieve a delightful result.
Servings: Portions
Crispy, thin-crust pizza with parmesan, mozzarella, serrano ham, green pesto, passata, and pine nuts
Ingredients
- 25 gram Yeast
- 18 gram Coarse salt
- 56 gram Oil
- 200 gram Water Lukewarm
- 600 gram Pizza Flour (Can be replaced with wheat flour, durum wheat flour)
- 150 gram Passata (Can be replaced with chopped tomatoes)
- Spices (Salt, pepper, and onion powder)
- 12 loaves Serrano ham
- 25 gram Pine Nuts
- 2 pcs. Mozzarella Chees
- Parmesan To taste
- 1 bunch Basil Leaves
- Pesto Green
Instructions
Pizza Dough
Mix lukewarm water, yeast, salt, and oil in a bowl and stir until the yeast is dissolved. Gradually stir in the flour until the dough is smooth and elastic. Let the dough rest for at least 2 hours at room temperature under a shower cap. Turn the dough out onto a floured surface and divide it into 4 pieces, without deflating it. Roll the dough as thinly as possible, optionally pick up the dough and work it on the back of your hand to let it stretch itself thin.Tomato Sauce
We always use passata (pureed ripe tomatoes without seeds and skin) instead of chopped tomatoes. Since the sauce will get hot in the oven, we "just" add salt, pepper, and onion powder (to taste) to the sauce and it's ready.Toppings
We use homemade green pesto, but you can also find a good pesto in the supermarket; it’s worth spending a bit extra on it. The buffalo mozzarella should be cut into thin slices, and you should get a grater ready for the parmesan. The pine nuts should be toasted on a dry pan over medium heat until they get a bit of color. This can be done well in advance so they are not warm when added to the pizza.
Roll out the dough thinly and spread a thin layer of tomato sauce and pesto on it. Place a few thin slices of buffalo mozzarella on top and then grate parmesan over it. Bake for 3 minutes on a baking steel at 275 degrees Celsius (527 degrees Fahrenheit) (convection). Place 3 slices of ham on the baked pizza and grate parmesan over it. Sprinkle with pine nuts and basil leaves and serve immediately.
Notes
The basil leaves can easily be replaced with arugula and the serrano ham can be replaced with Parma ham.
The baking steel is a Danish invention. It can be used on the grill, both for making a pizza or a roast. Unlike a regular pizza stone, the steel will not break when you heat it to very high temperatures. It has been tested up to an impressive 600 degrees Celsius (1112 degrees Fahrenheit).
You can find the retailer here.
The baking steel is a Danish invention. It can be used on the grill, both for making a pizza or a roast. Unlike a regular pizza stone, the steel will not break when you heat it to very high temperatures. It has been tested up to an impressive 600 degrees Celsius (1112 degrees Fahrenheit).
You can find the retailer here.