A delicious recipe for a crunchy homemade pizza topped with Parma ham, arugula, pine nuts, and sun-dried tomatoes.
Did you know that the pizza probably descended from a focaccia? The idea is that these focaccia in the course of time is covered (then with cheese , herbs and vegetables) and with the addition of the tomato, which became the standard topping, the pizza originated.
On the menu: Homemade pizza!
So far history lesson for today. This is one of our favorite pizza. With real cheese, of course, which I saw on television isn't that natural anymore when buying your pizza in the supermarket. We make everything (bottom, sauce) ourselves, and apart from the fact that it takes some waiting time, you don't have a lot of work with this recipe.
I make the dough in the bread machine, but you can, of course, just as well knead the dough by hand. The tomato sauce just needs some time to simmer, and the nice topping is made up by you.
Now I live in a house full of foodies, and this pizza topping is a favorite with Dad, and we call it the Pizza Italian Luxe. This pizza combines the salty ham, the nutty flavor of the pine nuts, and the peppery arugula with the full sweetness of the tomatoes. And all on a crispy base. Of course I'll give you the recipe below.
Top Tips
- Preheat a pizza stone or an upside-down sheet pan for extra crisp bases.
- Light hand with toppings: thin dough needs room to crisp.
- Pat mozzarella dry so the pizza doesn't get watery.
- Toast pine nuts in a dry pan until just golden and fragrant.
- A little olive oil over the arugula right before serving makes flavors pop.
Recipe: Pizza Italian Deluxe
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📖 Recipe
RECIPE CARD
Ingredients
Pizza dough
- 2¾ cups all-purpose flour
- 2 teaspoons yeast, instant
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup water, lukewarm
- 1 tablespoon olive oil
Pizza sauce
- 1.1 pound tomatoes, peeled, seeded, diced
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 shallot, finely chopped
- 1¾ cup passata
- 1 teaspoon sugar
- 2 teaspoons Italian herbs, like basil, thyme, rosemary
- 1 bay leaf
- salt and pepper, at taste
Topping
- 8 slices Parma ham
- 2 tablespoons pine nuts, toasted
- 6 sun-dried tomatoes, chopped (drained well)
- 5-7 oz. cheese, grated (mozzarella/provolone)
- 1 cup arugula
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Dough (bread machine)
- Add water and oil, then flour, sugar, salt, and yeast. Run the dough program with first rise included.2¾ cups all-purpose flour, 2 teaspoons yeast, instant, 1 teaspoon sugar, 1 teaspoon salt, 1 cup water, 1 tablespoon olive oil
By hand/mixer:
- Bloom yeast with sugar in lukewarm water for 5 minutes.2 teaspoons yeast, instant, 1 cup water, 1 teaspoon sugar
- Add flour, salt, and oil. Knead for 10 minutes until smooth.2¾ cups all-purpose flour, 1 teaspoon salt, 1 tablespoon olive oil
- Place in an oiled bowl, turn the dough once, cover, and let rise 1 hour until doubled.
Tomato sauce
- Score and peel tomatoes (blanch 20 seconds, chill, peel), seed, and dice.1.1 pound tomatoes, 1 tablespoon olive oil, 1 clove garlic, 1 shallot
- Add tomatoes, passata, sugar, herbs, and bay leaf.1¾ cup passata, 1 teaspoon sugar, 2 teaspoons Italian herbs, 1 bay leaf
- Simmer for 25 minutes, stirring occasionally.
- Remove the bay leaf season with salt and pepper.salt and pepper
Shape & assemble
- Preheat the oven to
440 °F or 390 °F. - Divide dough in half. Roll each piece into a thin round. Rest for 10 minutes.
- Spread a thin layer of sauce, then add cheese, sun-dried tomatoes, toasted pine nuts, and Parma ham.8 slices Parma ham, 2 tablespoons pine nuts, 6 sun-dried tomatoes, 5-7 oz. cheese
- Bake each pizza for ~14 minutes until the crust is golden and crisp.
Finish
- Top hot pizzas with arugula. Slice and serve right away.1 cup arugula
Notes
- Fridge: Leftovers up to 2 days in an airtight box.
- Freezer: Slices up to 1 month; reheat from frozen at 430 °F /220 °C.
- Reheat: 6-8 minutes in a hot oven or 3-4 minutes in an air fryer for crispness.
Nutrition
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