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Pesto Pizza with Fromage d’Affinois and Prosciutto di Parma

Pesto Pizza with Fromage d’Affinois and Prosciutto di Parma

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Description

A pesto pizza with an Italian heart and a French touch. Fromage d’Affinois is a double cream French cheese that is very similar in taste and texture to Brie, so feel free to use Brie.


Ingredients

  • 810 oz homemade pesto
  • 1 pack Simple Mills Pizza Dough (makes 2 crusts)
  • 3 oz pack of Prosciutto do Parma (or San Danielle), imported from Italy
  • 1 medium triangle of Fromage D’Affinois or French Brie (or the small round pack if you find it that way) 
  • 1/2 medium red onion, finely sliced
  • 3 medium button mushrooms, finely sliced
  • 1/2 cup mix of black and green olives, chopped
  • 1 pint raspberries + 1tbsp Modena Balsamic vinegar (for the raspberry sauce)
  • oregano

Instructions

  1. Make pesto in advance, refrigerate. Search ‘pesto’ for the recipe.
  2. Make the raspberry sauce, by just cooking fresh or frozen raspberries, in a saucepan, on low heat, for about 30 minutes; add the balsamic vinegar at the end. You can make this in advance and refrigerate it for few days.  
  3. Make the pizza dough as per the box instructions, check my tips above. 
  4. Roll the first crust and cook it directly on the oven grill, on the parchment paper, at 350F for 7 minutes.
  5. Carefully take the crust out and start filling it, starting with a generous amount of pesto. Add the Prosciutto, cheese, mushrooms, onions, and olives. Finish with a touch of raspberry sauce. 
  6. Cook for another 7 to 9 minutes. We like ours to be crunchy. 
  7. Carefully take out – have someone hold a wooden board next to you so you can pull the parchment paper right onto the board. Add a fresh drizzle of raspberry sauce and sprinkle oregano. Slice and serve. 
  8. Make the second crust, cook, fill and cook again, and eat again.

Notes

This makes about 4 to 5 portions, depending on how hungry you are, and it’s a meal to be had occasionally. The cooking and preparation time might not be that accurate since for me the preparation for this pizza is part of the meal experience, and depends on how much you have made in advance, or how many little helpers you have.