Pizza with mascarpone, prosciutto crudo, grana padano and truffle
Main course, recipe for 4 thin pizzas
Ingredients
Materials:
oven with pizza stone
combi steamer
rolling pin
coarse cheese grater
piping bag
ladle or sauce ladle
Mum with dough hook
large bowls
pizza cutter
saucepan
hand blender
Pizza dough:
500 g wheat flour
1 sachet of yeast
1 tsp salt
1 tbsp olive oil
3 dl lukewarm water
Tomato sauce:
2 tbsp olive oil
1 can of peeled tomatoes
1 clove of garlic
1 tsp oregano
1⁄2 salt
Siege:
250 g mascarpone
2 tbsp truffle salsa
100 g prosciutto crudo (raw Italian ham)
80 g Grana padano
75 g arugula
Preparation
Put the flour, salt, yeast and olive oil in the Mum with dough hook. Set the Mum to medium-high speed and add the water while turning. Let it knead for about 5 minutes. Set the combi steamer to the proofing setting, 37 °C. Remove the dough from the Mum and divide it into 4 balls. Place a sheet of baking paper in the steam tray with holes, grease it lightly and place the four balls in it at a wide distance from each other. Let the balls rise for 45 minutes.
Preparation of tomato sauce:
Peel and crush the garlic clove. Heat the olive oil in the sauce pan and add the garlic. Cook for 10 seconds and then add the tomato (watch out for splashing). Add the oregano, salt and some pepper from the mill and bring to a boil. Simmer over medium-high heat for 4 minutes, then let cool slightly. Put the contents of the pan into the blender cup of the hand blender and puree coarsely.
Preparation of toppings:
Stir the truffle salsa into the mascarpone and season with freshly ground black pepper. Put the mixture into a piping bag with a narrow nozzle. Cut the ham into about 2×2 cm pieces and coarsely grate the Grana padano.
Finish and serve:
Preheat the oven with pizza stone on the pizza setting. Roll out the balls of dough into pizzas about 30-35 cm in diameter. Use the rounded side of a ladle or sauce spoon to spread the pizza thinly with the tomato sauce. Leave about 11⁄2 cm free at the edge. Now using the piping bag, pipe the mascarpone mixture on top in a spiral from the inside out. Leave about 11⁄2 cm of space between the rings of the spiral. Sprinkle the pizza with the prosciutto crudo. Bake them one at a time on the pizza stone for about 6 minutes. Before serving, sprinkle the pizza with some arugula and grated Grana. Cut into pieces with the pizza cutter and serve immediately.
For more tasty recipes, check out the Gaggenau cookbook
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