Parma ham, arugula, tomato confit and parmesan pizza

Parma ham, arugula, tomato confit and parmesan pizza

Parma ham is one of the most recognizable products of Italian cuisine. Mentions of him were found even in ancient Rome. It has a slightly sweet taste, partly due to the fact that very little salt is added during processing. We suggest you prepare a 100% Italian gourmet recipe with this ingredient.

Parma ham, arugula, tomato confit and parmesan pizza


2-3 ripe tomatoes

125 g grated mozzarella cheese

150 g Parma ham

100 g arugula

100 g parmesan cheese

extra virgin olive oil


For pizza dough

350 g medium strength flour

240 ml water

1 teaspoon salt

3 g fresh yeast


1. Dissolve yeast in water. Mix all the dough ingredients well and let it rest for 10 minutes in a covered bowl.

2. Roll out the dough and fold it over; let it rest for another 15 minutes and repeat the operation.

3. Put it back in the bowl and cover well with plastic wrap. Then leave in the refrigerator until the next day.

4. Remove the dough from the refrigerator and roll it out to make a very thin pizza.

5. Bake for about 5-10 minutes until golden on top.

6. Blanch ripe tomatoes, peel them, remove the seeds from the inside and cut into strips. Lightly salt and put them on the fire in a saucepan greased with olive oil. Cook for 30 minutes over very low heat until confit. Remove and pat dry on kitchen paper to remove excess oil.

7. Cover the pizza base with confit tomato strips and sprinkle some mozzarella on top.

8. We put in an oven preheated to 200 ÂșC. Cook for about 5-7 minutes until the mozzarella is melted.

9. Remove from the oven and spread with a good handful of arugula, very thin slices of Parma ham and parmesan cheese shavings.