Do you want to know why there is a fuss about this ham and smoked mozzarella pizza? Well there is ALOT to fuss about… in a good way 🙂 It’s a simple white pizza dough recipe topped with just enough cream. Eh ehm I say just enough because things could go sideways with the wrong measurements but we will get into that further below. So where were we?
Ahh yes, I had just got done luring you in with the cream sprinkled with a pinch of salt. Then I layer… no wait, enough with the wanna-be posh terms. I’ll be honest- I like to crumble thinly sliced ham to shreds over the creamy pizza sauce then I’ll be good and proper (wink wink) by not crumbling the mozzarella but layering the slices onto the other good stuff. So what happens once the creamy pizza is off the oven?
Well, we have almost reached the climax so I whip out the gigantic 4 sided cheese grater. And proceed to make it rain all over the pizza with thick-ish slivers of parmigiano reggiano. Don’t ask, I just can’t seem to get enough of that stuff. And we are finally done when I crack that black pepper over it all!
Then we get into the “don’t talk to me zone” because this stuff is just that good. Is it heavy? Yes, it is a little heavy- I mean the base is made with a creamy pizza sauce! So i suggest that you wait until next week and not tomorrow to make this again 😉
What's the fuss about this ham and smoked mozzarella pizza? And why do I need a "don't talk to me zone?" Click To Tweet
So what was that about not messing up the cream measurements? Well, if you put less than you should the cream will just dissolve into the dough and leave you with this buttery layer. The rest of the toppings will not have anything moist to cling to and it will be a sad sad thing to put in your mouth. However, if you put just enough- I promise you a happy dance after the first bite!
Creamy Pizza Ingredients
What Cream Do I Use for Pizza?
Double cream. The measurements I use are 3-4 tablespoons per pizza because the double cream is pourable. However, I have realized in other countries the double cream can be very thick. In this case, I would suggest you loosen it up a bit with 1 tsp of water before use.
Make it rain all over this pizza with thick-ish slivers of parmigiano reggiano Click To TweetI Don’t Have Smoked Mozzarella
Well, that’s a shame. Because the ham and smoked mozzarella are explosive together. But don’t worry, you can use buffalo mozzarella though I must admit the results will greatly differ. Yes, the pizza will be delicious, but with smoked mozzarella, it will be on another level.
Any Other Alternatives You Want to Tell Me About?
Ohhh yes, I thought you wouldn’t ask! Do you have some croquette lying around? Rip them apart over your cream with the ham and cheese- you’ll thank me later. I hope …
Come… let’s make some pizza.
This makes 2 medium pizzas
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Creamy ham and smoked mozzarella pizza
(+5 rating, 1 votes)
Loading...Ham and smoked mozzarella form an explosive pairing with the cream base and grated parmigiano. Eat this because it's too delicious to pass & change is good!
Ingredients
- FOR THE DOUGH
- 390g bread flour
- 260ml lukewarm water
- 8g Instant dry yeast
- 1 1/2 tbsp granulated sugar
- 1 1/2 tsp salt
- 15ml olive oil
- FOR THE TOPPING
- 3-4 tbsp Double cream per pizza
- 100g Grated mozzarella
- 120g Prosciutto cotto
- 1 ball of Smoked mozzarella
- Parmigiano reggiano
- Salt and pepper to taste
Instructions
MAKE THE DOUGH
Sift the flour into a bowl or stand mixer if using one and add in the sugar and yeast- mix through with the flour
Make a 'well' in the flour and add salt to one side
Pour the water and olive oil into the 'well' and using your fingers or the handle of a wooden cooking spoon slowly incorporate all the flour to form a lumpy dough.
Knead for about 2 minutes then cover and leave to rest (autolyse) for 15 minutes
Knead the dough for at least 15 minutes if doing so by hand and about 10 minutes if using a stand mixer. The dough should not be sticky and should be soft and spring back when pressed
Tuck the dough into itself to shape it into a tight ball and tip into a clean lightly oiled bowl
Leave to rise (double the size) for 2-3 hours in a warm place, covered with cling film.
Portion the dough into 2 and shape them into balls. To shape each 'ball': pull the dough from its edges and fold into the centre. Repeat for all sides then turn the dough ball seam side down and with open palms rotate it in a circular motion to get a round firm shape. Loosely cover with cling film to rise for at least 2 hours on a lightly floured surface to avoid a crust forming
PREPARE THE PIZZA
Preheat the oven to 210 C
If you do not have a pizza baking tray, take out the oven rack and use those instead. Cut out some parchment paper fitting the size of the wire rack/oven tray
Roll/stretch the pizza dough on a lightly floured surface and transfer to the parchment paper.
Spread 3-4 tbsp of double cream per pizza and top with roughly 2-3 tbsp of grated mozzarella. Place the pizza on the wire rack as it will be difficult to transfer once the rest of the toppings are added
Lay the ham (you can crumble or cut it to pieces) over the mozzarella then add another bit of grated mozzarella and finish with slices of the smoked mozzarella
Bake the pizza for 13-15 minutes. If you are baking both pizzas at the same time make sure you interchange the racks: the bottom rack comes to the middle after 7 minutes and the one at the middle goes to the bottom, If you are making one at a time, bake the pizza on the second last bottom rack
After 13 minutes take out the pizza and using a spatula lift to ensure the middle is cooked through. You know it's ready when the edges start to crust and slightly crunch up and the middle is solid and not soft.
Grate some parmigiano reggiano followed by some black pepper (optional) over the pizza before serving.
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