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 got a lot of work with this recpe. 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 the luxe. This pizza combines the salty ham, the nutty flavor of the pine nuts, 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.
It's a good taste!
Recipe : Pizza Italian
de luxe
Pizza Italian de luxe with parmaham, arugula and pine nuts
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Equipment
- Breadbaking machine or mixer with dough hooks
- Kitchen towel, slightly moist
Ingredients
Pizza dough
- 350 grams flour
2 teaspoons yeast
1 teaspoon sugar
1 teaspoon salt
230 mL water
1 tablespoon olive oil
Pizza sauce
1 clove garlic
1 shallot- 1 tablespoon olive oil
500 grams tomatoes- 400 ml passata
- 1 teaspoon sugar
Italian herbs like basil, thyme, rosemary- bay leaf
- salt and pepper at taste
Topping
Parma ham
pine nuts- sun-dried tomatoes
- cheese
arugula
Instructions
Pizza dough
- Put the ingredients for the dough in the bread machine (starting with water and olive oil) , then the flour and the other ingredientand turn the machine on at the dough position, including the 1st rise.
- By hand:
- When you make the dough by hand or mixer you start a little different.
- First add the yeast to lukewarm water with 1 teaspoon sugar.
- Let stand for 5 minutes, add the other ingredients necessary for the dough, and then mix every ingredient for the dough in a bowl.
- Knead further by hand (or mixer ) for 10 minutes.
- Grease a bowl with a little oil and place the dough in the bowl and cover it with foil or a wet towel.
- Put the bowl in a warm place and let the dough rise for 1 hour.
Tomato sauce
- Peel the tomatoes by making a cross with a sharp knife in the bottom of the tomato. Dip them in boiling water (about 20 seconds ) and cool them immediately into a bowl of cold water with ice. The skin will now be easy to peel of. Remove the seeds and cut the tomatoes into small pieces.
- Chop the onion and cut the garlic fine.
- In a saucepan, warm a tablespoon of olive oil.
- Add the onion and garlic.
- Stir for 3 minutes, then add the chopped tomatoes, passata and sugar.
- Put in the herbs and bring to a boil.
- Reduce heat to low and simmer, while occasionally stirring, for 25 minutes.
- Remove the herbs from the sauce.
- Season at taste with salt and pepper.
Topping preparations
- Bake the pine nuts in a dry frying pan on low heat ( about 2 minutes until they have a light brown color and a nutty smell).
- Cut the sun-dried tomatoes into small pieces.
- Baking Pizza's:
- Preheat the oven to 225 degrees Celsius.
- Divide the dough in half and roll each piece out into a round pizza. Let the dough rest for 10 minutes, then spoon the tomato sauce on the pizza and spread it out evenly.
- Sprinkle the pine nuts, Parma ham and sun-dried tomatoes on the pizza.
- Grate the cheese and sprinkle it over the pizza and bake for14 minutes in the preheated oven.
Add topping
- While baking wash the arugula and make sure it's dry.
- When the pizza comes out of the the oven, you add the arugula on top of the pizza. Serve immediately!
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