I invented this pizza with prosciutto and mozzarella rolls on the weekends when I was looking for something tasty but quick to put together to spend time with the whole family. Since then I prepare it very often for easy dinners with children or friends because everyone really likes it from the first bite.
When I cooked it for the first time for a large family lunch, there wasn’t even a slice left: they immediately asked for a double. It’s also brilliant if you want to use up leftover bread dough.
Ingredients
- About 500 g bread dough: It guarantees a nice crunchy and soft base. Get the fresh one from the bakery or prepare it with a strong flour
- Eight slices of mozzarella: Better the one from cow’s milk, so it stays compact and melts without making water. Cut it at the last moment, it stays fresher
- Eight slices of raw ham: You should choose a sweet and slightly seasoned quality, have it sliced thinly so it rolls up easily
- Extra virgin olive oil: Essential for the right browning, opt for an oil with a delicate scent
- Pepper: For that extra kick, use freshly ground black pepper which enhances the mozzarella.
- Salt: Fine and sea salt are best, sprinkle evenly to add flavor everywhere
Super Procedure
- Wrap the ingredients:Close the mozzarella slices in the prosciutto slices. Place the closed part underneath and keep the rolls in the fridge while you prepare the baseRoll out the dough:Using a rolling pin, work the dough until it is about three millimeters thick. This way it stays crispy but does not become dry.System on the baking tray:Move the rolled out dough into a rectangular baking pan that has already been well greased with oil. Season with salt and pepper over the entire surface, so it takes on flavor while cooking.Arrange the rolls:Place the rolls in four rows of two on top of the pasta, leaving space between each one to make cutting easier.Season and bake:Drizzle a little more oil over the pizza. Put it in a very hot oven at 220 degrees and cook for about twenty minutes, the base should puff up and brown well and the ham should become slightly crispySlice and enjoy:When it comes out of the oven, first cut in half vertically and then underneath each roll so as to obtain eight ready pieces. Serve while the heart remains soft and stringy
Little Gems
Perfect to serve already portioned for buffets or easy dinners
If you prepare it in advance you can heat it up in a few minutes and it will always be delicious
Rich in proteins thanks to ham and mozzarella: excellent as a main meal
I love the raw ham in here, it gives that extra boost and takes me back to noisy meals with the family. It is one of those preparations that immediately makes me think of tables full of laughter and freshly baked pizza. Ideal for feeling like a true Italian!
Where to Keep It
Cut the pizza into pieces and wrap it in a cloth in an airtight container, so it stays soft for the next day. To make it fragrant again, heat it for a few minutes in a preheated oven or in a pan. Do not keep it too long, the mozzarella changes consistency over time and dries out.
Change Ingredients
If you want something different from mozzarella, get a smoked scamorza that gives a stronger flavor. If you don’t eat prosciutto, bresaola or thin slices of turkey breast are fine. For more flavor, add some chopped olives or spread a little pesto on the base before placing the rolls.
Serving Ideas
It is at its best when still piping hot, perhaps with a fresh salad or crunchy seasonal vegetables. Cut into small pieces it goes straight on the buffet or you can bring it to the table with other cheeses and cured meats for a genuine rustic appetizer.
