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

Couscous alla trapanese con pesce, pomodori e mandorleTrapani-Style Couscous with Fish, Tomatoes & Almonds

There are literally dozens of recipes for this classic Sicilian couscous dish, most of which have the addition of seafood and chilli – but here I’ve let the sweet white fish do the talking. The town of Trapani is famous for couscous, and there is an annual couscous festival there in September. Ask your fishmonger for end cuts and bones to flavour the sauce.

4

Serves

14

Ingredients

Couscous

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

Zuppa di Verdure all’OrtolanaChunky Winter Vegetable and Cannellini Bean Soup

I created this soup when I was cooking for friends who are vegetarian and they all watched me and wrote down the recipe so I figured if they were impressed, hopefully you will be too. I have used six different kinds of vegetables to make the wholesome soup you’d expect but the bread, cheese and beans give it an even more rustic feel. It’s the perfect evening family meal or a great starter for friends...

6

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe

Linguine Alla AmatricianaLinguine With Cherry Tomatoes, Pancetta And White Wine

With no doubt, I have to dedicate this recipe to my friend and manager Jeremy Hicks. We have known each other for seven years now and without fail he has to have this pasta dish at least once a week. I actually agree with him, it's one of my favourites too, because I just love the combination of the onion, pancetta and chilli. If you prefer, you can substitute linguine with spaghetti or tagliatelle.

4

Serves

10

Ingredients

Pork

Main Ingredient
View Recipe

Conchiglioni alla VenezianaVenetian-Style Pasta Shells Stuffed With Courgettes & Sage

If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe

Tonno Scue’ Scue’Seared Tuna Steak with Courgettes and Capers

If you ever have the chance to visit the town where I was born, Torre del Greco, you will soon realise that every restaurant in town serves this dish. Southern Italian people, me included, are absolutely crazy about tuna. If you try to translate ‘tonno scue’ scue’ into English, it would be ‘tuna made with no effort’. The reason it is called this is because the few ingredients used are put...

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe