A delicious recipe for Prosciutto di San Daniele, Grana Padano & Rocket Flatbread Pizzas…
To win a sample box of Prosciutto di San Daniele and Grana Padano as pictured below head over to this post afterwards…
This is one of those recipes that tastes absolutely fantastic but is so simple and quick to make, and will really satisfy those darned pizza cravings. However, you’ll be thrilled to know that you can feel pretty virtuous eating it as we can very nearly call this a healthy pizza! Made with a wholemeal flour mix, no yeast, and rather than a greasy cheese topping it’s finished with shavings of fresh Grana Padano, lots of peppery rocket and just one slice of Prosciutto di San Daniele. It’s mighty fine, in my opinion.
These super easy Prosciutto di San Daniele, Grana Padano and rocket flatbread pizzas make a great lunch option, or a healthy alternative to our traditional Friday night pizza, the base is so quick to make, less messy than traditional pizza dough and is also yeast free (great for those that can’t have it) and there is no proving time which means it’s ready to use once you’ve made the flatbread pizzas topping. Again, no nasties in the tomato sauce topping, and it can easily be jazzed up with some chilli flakes or anchovies (which would go beautifully with the prosciutto). I made two bigger pizzas, one per hungry person or altogether enough for 3 or 4, they could be made smaller too for mini pizzas and little tummies.
The inspiration behind the recipe was a mix of my aunt and uncle’s tasty pizzas which they make in their restaurants and the lovely package of Prosciutto di San Daniele and Grana Padano I was sent.
You can win a sample box of Prosciutto di San Daniele and Grana Padano as pictured above by entering my giveaway on this post….
Prosciutto di San Daniele and Grana Padano are both traditional Italian products that have been awarded with the PDO logo, which means they have been recognised by the European Union as Protected Designation of Origin (PDO). To be considered PDO (which they have both been since 1996) they have to adhere to strict production specifications which include:
- Production methods following the traditional recipe
- Clear labels indicating where and when the products were made
- Quality and authenticity certification by independent and neutral & accredited certifying bodies
- High quality physical & organoleptic characteristics
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This Prosciutto di San Daniele, Grana Padano and rocket flatbread pizzas recipe allows the full flavours of the meat and cheese to be savoured.
Prosciutto di San Daniele, Grana Padano and rocket flatbread pizzas recipe
Prep time:
Cook time:
Total time:
Serves: 2
- For the flatbreads
- 110g Wholemeal flour
- 110g plain white flour
- Pinch of salt
- 100ml water plus more if needed
- Tomato topping
- 2 tbsp tomato puree
- 3 tbsp water
- ½ tsp garlic granules
- 1 tsp dried oregano
- salt & pepper to season
- To serve
- Grana Padano shavings
- Large handful rocket
- 2 slices Prosciutto di San Daniele
- Freshly ground black pepper
- Optional: drizzle of olive oil
- These can either be cooked partly on the hob and then in the oven, all in the oven or just on the hob- use whatever resources you have or prefer)
- If making in the oven, or hob and oven, Preheat your oven to 220º/ Gas mark 10
- Mix the flours and salt in a freestanding mixer bowl
- Add the water
- Using a dough hook knead until the dough is smooth and elastic (if doing by hand knead until smooth) you will probably need to add more water but do this cautiously a few drops at a time
- Leave in the bowl for about 15 mins while you prepare the tomato sauce
- In a small bowl mix together all the tomato topping ingredients
- Remove the dough from the bowl and divide into 2 (or 4 if making dinky pizzas)
- These can either be cooked partly on the hob and then in the oven, all in the oven or just on the hob- use whatever resources you have or prefer)
- If using the oven only method put a non-stick baking tray into the oven.
- Roll out each half of the dough very very thinly
- Hob & Oven method
- Use an oven proof pan
- Roll the dough to the size and shape of the pan
- Heat the pan on the hob on a very high temperature and add the flatbread, use the back of a spoon to press out any air bubbles but it should be cooked in a couple of minutes
- Flip the flatbread over and remove from the heat
- Use half the tomato sauce on each pizza and spread all over the pizza with the back of a spoon
- Put into the really hot oven for a couple of minutes and remove
- Oven only method
- Take out the baking tray, grease it a little with olive oil (very carefully) and place the flatbreads on. Cook in the oven for about 2-3 minutes
- Turn the flatbreads over and using half the tomato topping for each pizza spread all over using the back of a spoon
- Place back in the oven for another 2-3 minutes and then remove
- Hob only method
- Using a large frying pan heated on a high heat cook each side of the flatbreads for a couple of minutes until cooked through. Use the back of a spoon to push out any air bubbles.
- Remove from the heat and divide the tomato topping between them using the back of a spoon to spread all over the pizzas and then serve as below
- To Serve
- Add a large handful of rocket to each pizza, top with shavings of Grana Padano and a torn slice of Prosciutto per pizza, drizzle with a little olive oil (optional) and a generous grind of fresh black pepper
- Enjoy
Add a few chilli flakes to the tomato topping if you like a little heat to your pizzas.
Melted anchovies added to the tomato topping would also enhance the flavours of the prosciutto and grana padana
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Disclosure: I received a sample box of Prosciutto di San Daniele & Grana Padano to review but all words and opinions are my own