Pizza with pesto, Grana Padano cheese and prosciutto

Name: Pizza with pesto, Grana Padano cheese and prosciutto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 medium pizza
Cuisine: Québécoise
Ingredients: 1 ball (450 g) fresh pizza dough; Olive oil; Garlic salt; 2 tablespoons parsley and basil pesto; 1/4 cup grated Grana Padano cheese + a handful of shavings for serving; 5 to 6 slices prosciutto (I recommend the Prosciutto di Parma or the Prosciutto di San Daniele)

Preparation 15 min
Cooking 10 min
Servings 1 medium pizza
Freezing Absolutely

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Ingredients
Preparation
Comments

Nothing makes me happier than cooking with fresh, good quality ingredients. This is the case here with the Grana Padano cheese and the prosciutto (I can’t decide which one is the best between Prosciutto di Parma and Prosciutto di San Daniele – I love them too much both). Not only are they natural products with Protected Designation of Origin, they can always be trusted to offer authentic luxury products that respect the Italian tradition. What? All-natural and gluten-free prosciuttos that are air dried for 13 months? Ahhh it reminds me of my trip to Italy! Note: Grana Padano cheese should NEVER be called parmesan cheese. They are two different kind!

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Ingredients

1 ball (450 g) fresh pizza dough
Olive oil
Garlic salt
2 tablespoons parsley and basil pesto
1/4 cup grated Grana Padano cheese + a handful of shavings for serving
5 to 6 slices prosciutto (I recommend the Prosciutto di Parma or the Prosciutto di San Daniele)

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Preparation

Preheat the oven to 500°F. Sprinkle a large round baking tray generously with flour.
On a floured work surface, roll out the pizza dough to form a 12” circle. Place on the baking sheet.
Sprinkle the dough with a thin stream of olive oil and spread well with your fingers. Sprinkle with garlic salt to taste.
Add the pesto and spread well. Sprinkle pizza with Grana Padano cheese.
Place in the oven and cook for 8 to 10 minutes or until lightly browned. Remove from oven and let stand for 3-4 minutes.
Place slices of prosciutto over the pizza, garnish with fresh cheese and drizzle a thin stream of olive oil!

Frequently asked questions

This pizza starts with fresh dough brushed with olive oil and garlic salt, then topped with parsley and basil pesto, grated Grana Padano cheese and thin slices of prosciutto added after baking, finished with extra cheese shavings and a drizzle of olive oil.

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Kepos di Ampeleia Costa Toscana Rosso 2020

Toscane, Italie

Produced by Ampeleia, this wine composed of Grenache at 40 %, from Mourvèdre to 40 %, Alicante Bouschet at 10 % and Carignan at 10 % will certainly be very interesting with this pizza! Vigorous and structured, with great freshness, it is available on notes of crunchy little cherry, violet and thyme. A great agreement with this pizza! See the product

Doux Bisous, 4.8%

Avant-Garde

Wheat beer flavored with coriander seeds, citrus fruits, kaffir and jasmine leaves, this beer will offer you notes of lemon, lime, soft and slightly vegetable pepper that can recall the aromas of basil. The beer will resonate with the basil of the pesto while supporting the cheese, close to Parmesan. A kiss for the taste buds. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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