Ham and Cream Pizza
The idea for this pizza came from a Sicilian friend who had moved to Cyprus, opened a pizzeria and built a beehive oven to bake the pizzas in. The secret of a good pizza is to use fresh ingredients and to keep the flavours simple – you want to be able to taste the ciabatta base and not have it overwhelmed by the toppings.
Ingredients
For the tomato sauce
- 2 tablespoons olive oil
- 1 small onion peeled and finely chopped
- 1 clove garlic peeled and chopped
- 1 tablespoon tomato purée
- 400 g chopped tomatoes can
- 2 tablespoons basil freshly chopped
- 2 bay leaves
- 1 teaspoon caster sugar
- salt
- freshly ground black pepper
For the dough
- 1 quantity pizza Ciabatta dough
- flour for dusting
- 60 g Gorgonzola blue cheese crumbled
- 150 g mozzarella cheese crumbled
- 250 g mature Cheddar cheese crumbled
- 1 small carton double cream
- 8 thin slices Virginia ham
Instructions
- To make the sauce, heat the oil in a pan and sauté the onion until translucent, then add the garlic and fry gently for a further minute.
- Stir in the rest of the ingredients and season to taste.
- Bring the sauce to the boil, then leave to simmer for about 30 minutes.
- Before using, remove the bay leaves.
- Meanwhile, preheat the oven to 230°C/450°F/gas mark 8.
- Roll out the dough on a lightly floured surface to a 25.
- 5 cm/10 inch diameter circle and place on a baking tray.
- Bake for 5 minutes (this kills the yeast in the dough).
- Lightly spread the tomato sauce onto your pizza base and sprinkle sparingly with the Gorgonzola, then cover with the mozzarella and Cheddar cheeses.
- Pour the double cream all over the pizza and bake for 20–25 minutes until golden brown.
- Take the pizza out of the oven and place thin layers of ham on the top.
- Serve immediately.
Nutrition values
Calories: 840 kcal | koolhydraten: 29 g | Eiwitten: 41 g | Vet: 64 g | Verzadigd vet: 21 g | Natrium: 1787 mg | Suiker: 17 g