Pizza with pesto, Grana Padano cheese and prosciutto - Le Coup de Grâce

Pizza with pesto, Grana Padano cheese and prosciutto

Preparation :15 min Cooking :10 min
Difficulty :easy
Servings :1 medium pizza

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!



  • 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!
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