Pizza Volante ai Salumi
Pizza Stuffed with Mascarpone, Salami Milano, Bresaola and Parma Ham

About This Recipe

Are you looking for a delicious pork recipe with a difference? If you are, you’ve found it! Here’s my pizza stuffed with mascarpone, salami milano, bresaola and parma ham for you to enjoy.

Meat, meat and more meat – I love this pizza. The use of three different hams with cheese is delicious. Making that first cut into the pizza and enjoying all the flavours oozing out is worth any amount of time you spent preparing it. Picture after a hard day’s work eating this dish with a large glass of red wine – it’s the perfect ending to any day. If you prefer, add in mozzarella to get that extra gooey cheesy flavour.

TwitterFacebook

2

Serves

10

Ingredients

Pork

Main Ingredient

Pizza Recipes, Meat Dishes

Type

Ingredients

  • 200g strong white flour plus extra for dusting
  • 7g fast-action dried yeast
  • pinch of salt
  • 140ml water, warm
  • 3 tablespoons extra virgin olive oil plus extra for brushing

for the stuffing

  • 200g mascarpone cheese, at room temperature
  • 8 slices salami Milano
  • 6 slices Parma ham
  • 8 slices bresaola
  • to taste salt and pepper

Weight Converter

Found in This Book

Feast your eyes on the finest pizza stuffed with mascarpone, salami milano, bresaola and parma ham! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Brush a large baking tray and the inside of a large bowl with oil.
  2. To prepare the dough, put the flour, yeast and salt into a large bowl, make a well in the centre and pour in the water with 1 tablespoon of oil. Use a wooden spoon to mix everything together to create a wet dough.
  3. Turn out the dough onto a well-floured surface and work it with your hands for about 5 minutes or until smooth and elastic. Place in the oiled bowl, brush the top with a little oil and cover with clingfilm. Leave to rest at room temperature for 25 minutes.
  4. Preheat the oven to 200°C/gas mark 6.
  5. Once rested, turn out the dough onto a well-floured surface and divide it into two equal halves. Use your hands to push each one out from the centre, to create 2 round discs about 20cm in diameter.
  6. Place 1 disc on the oiled baking tray. Spread the mascarpone cheese on top of the pizza using the back of a tablespoon, and season with salt and pepper. Top with the salami, bresaola and Parma ham, distributing the meats evenly.
  7. Gently lift the second disc and place it on top of the filled one. Bring together the edges to enclose the filling. Pinch to seal and turn over the edges to create a rope-like effect.
  8. Brush the surface of the filled pizza disc with oil. Cook in the middle of the oven for 18 minutes, until golden brown. Serve hot with a big glass of Italian dry red wine.

Once you’re done, simply sit back and enjoy your pizza stuffed with mascarpone, salami milano, bresaola and parma ham and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Classic Margherita

View Recipe

Next Recipe

Four Seasons Pizza Topped with Ham, Artichokes, Mushrooms and Olives

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Torta di Carciofi e SpinaciArtichoke & Spinach Tart

I absolutely love tarts and it’s a shame that not many people cook them anymore, maybe because it is thought to be quite a difficult dish to prepare. Some of my friends have tried this dish and they say that it’s definitely one of the easiest and tastiest tart recipes that they have ever made. I often choose this kind of recipe when I have a dinner party because if there is any left over, I’ll...

8

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Tranci di pesce spada con patate saltate e gremolataSwordfish Steaks & Sautéed Potatoes with Gremolata

I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. It’s known as the Maldives of Salento and is a hidden paradise. I used swordfish, but tuna would work well too. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest. It is usually sprinkled over meats, such as osso bucco or carpaccio, but it also makes a great garnish for grilled fish. Always make sure you...

4

Serves

11

Ingredients

Seafood

Main Ingredient
View Recipe

Torta di mele e rosmarinoApple & Rosemary Cake

As I was filming in the region of Trentino-Alto Adige I discovered that many locals have their own secret recipe for the perfect apple cake. The film crew and I were constantly trying different recipes and this is the one we all agreed is the best. Thank you to chef Stefano from Ristorante Pellegrino for sharing his secret recipe with me – and now with you too.

8

Serves

11

Ingredients

Apples

Main Ingredient
View Recipe

Linguine alla PuttanescaLinguine in a Southern Italian Sauce with Anchovies & Capers

There’s nothing quite like the taste of a good pasta puttanesca. It’s a real Italian classic and, when I’m back in Naples, my mother cooks this for me at least once a week. She always says that it reminds her of my late father – apparently this was the dish they both ordered on their first date. Well, it must have been pretty good – otherwise I wouldn’t be here, would I?

4

Serves

9

Ingredients
View Recipe

Torta Leggera al LimoneSuper-Light Lemon Sponge Cake

There is nothing better than having a cup of tea in the afternoon with a piece of homemade cake and I find a light lemon cake leaves me feeling satisfied, because I’ve had a treat and feel pampered but I don’t feel too full before dinner. I have created many variations of lemon cakes but this one gives you an option of a delicious cake that is incredibly low in fat and calories without compromising...

16

Serves

7

Ingredients

Lemon

Main Ingredient
View Recipe

Tagliatelle Alla Bolognese Di Mio NonnoTagliatelle With Bolognese

This is the real thing. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti.

6

Serves

13

Ingredients

Beef

Main Ingredient
View Recipe