Prosciutto di San Daniele & Grana Padano Pizza (and a Giveaway)

Sponsored by Prosciutto di San Daniele and Grana Padano



A delicious homemade pizza topped with sun-dried tomato pesto, olives, chillies and Grana Padano cheese and then finished with Prosciutto di San Daniele and rocket.

PLUS – Win a Prosciutto di San Daniele and Grana Padano taster box.

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A delicious homemade pizza topped with sun dried tomato pesto, olives, chillies and Grana Padano cheese and then finished with Prosciutto di San Daniele and rocket.

One of our favourite family meals is homemade pizza. One thing we love about it is that you can get really creative with toppings and today’s recipe is one of our recent (and favourite) creations – Prosciutto di San Daniele and Grana Padano pizza. It’s very straightforward to make and if you don’t fancy making your own pizza base then you could simply add the toppings to an Italian flat bread instead, bake for a few minutes to melt the Grana Padano cheese before adding the prosciutto and rocket.

The flavours in this pizza go together beautifully, there’s the saltiness of the prosciutto and cheese, the sweetness of the tomatoes, the spiciness of the chilli and the pepperiness of the rocket. I love eating food where in each bite you get something a little bit different, it makes it all the more interesting and enjoyable to eat and this pizza definitely delivers that.

A delicious homemade pizza topped with sun dried tomato pesto, olives, chillies and Grana Padano cheese and then finished with Prosciutto di San Daniele and rocket.

Prosciutto di San Daniele

One of the main ingredients of my pizza is Prosciutto di San Daniele, a cured meat from San Daniele del Friuli which is located in Italy between the Adriatic sea and the Alps. Due to the unique microclimate where it’s made it has a delicious delicate flavour and it just melts in the mouth. It’s made from simply the thighs of specially selected Italian pigs and salt with no additives or preservatives.

For something so simple, there’s a lot that goes into getting it just right…

  • Selection & Trimming – The fresh thighs are rigorously inspected and only those that meet the requirements of the Production Specifications are selected for processing. Afterwards the thighs are “trimmed” using special cuts to make them suitable for ideal ageing.
  • Salting & Pressing – Using traditional San Daniele processing techniques, the thighs are left salted for as many days as they weigh in kilos. After salting, the thighs undergo pressing, which allows the salt to penetrate deeply and gives them their traditional “guitar” shape. This is a processing phase typical and exclusive of Prosciutto di San Daniele.
  • Resting – The thighs are left to rest hanging in a special room. This allows for the drainage of the thighs and their optimal maturing.
  • Washing & Drying – After resting, the thighs are washed with warm water to remove the salt. After washing the thighs are kept in an environment where they are then dried and acclimatised.
  • “Sugnatura” – The paste made by pork fat and rice or wheat flour called “sugna” is applied to the uncovered part of the thigh keeping this portion of meat tender and protected.
  • Maturing – Four to five months after processing began, the thighs are moved to the ageing rooms under optimal temperature, humidity and ventilation conditions.
  • “Puntatura” – The progress of maturation is checked by inserting a horse-bone needle at specific points in the thigh.
  • Marking – Inspections are conducted thirteen months after the beginning of processing. Only the prosciuttos that satisfy all the requirements are certified and the Consortium mark is branded onto them.

A delicious homemade pizza topped with sun dried tomato pesto, olives, chillies and Grana Padano cheese and then finished with Prosciutto di San Daniele and rocket.

Grana Padano

Grana Padano cheese was originally invented by Benedictine Monks as a way of preserving surplus milk. It’s popularity means that it could be found on the banqueting tables of princes and dukes, as well as being part of the staple diet of people from rural areas.

Its traditional manufacturing process has remained unchanged over the centuries, which means that it still continues to have the same distinctive delicious flavour as it had when it was first created.

As with the Prosciutto di San Daniele, authentic Grana Padano cheese is branded  after 9 months of ageing and only after strict quality controls, this branding certifies that you’re getting perfect cheese. Grana Padano can age to well over 20 months and at 20 months it may then become Grana Padano Riserva, but only after passing further quality tests and being fire-branded with the “Riserva” mark.

A delicious homemade pizza topped with sun dried tomato pesto, olives, chillies and Grana Padano cheese and then finished with Prosciutto di San Daniele and rocket.

Prosciutto di San Daniele and Grana Padano cheese are recognised by The EU as a protected designation of origin which means it can only be produced in that region and must follow the traditional production methods. It also ensures that it is produced to a consistently high standard meaning you’ll always get a fantastic product.

Find Out More

To find out more about Prosciutto di San Daniele and Grana Padano like their Facebook page or follow them on Twitter.

A delicious homemade pizza topped with sun dried tomato pesto, olives, chillies and Grana Padano cheese and then finished with Prosciutto di San Daniele and rocket.

Win a Prosciutto di San Daniele and Grana Padano Tasting Box

To get you started with making your own Prosciutto di San Daniele and Grano Padano Pizza I’ve got a tasting box (pictured above) to give away to one lucky reader.

To win this delicious prize all you need to do is leave a comment on this post telling me what you would most like to make with your Prosciutto di San Daniele and Grana Padano when it arrives.

Once you’ve commented, log into the Rafflecopter widget below using your email address or Facebook and click on the box to say “I commented”. It’s really important that you do the Rafflecopter bit otherwise your entry won’t count.

Once you’re logged into Rafflecopter you’ll find some bonus entry options. None of these are mandatory so you can just do the comment bit if you like, but the more you do the more chance you have of winning.

Good luck everyone x

a Rafflecopter giveaway

Terms & Conditions

  • Closes at midnight (BST) on Sunday 9th July 2017.
  • Aged 18+.
  • UK residents only.
  • The prize will be supplied directly by Prosciutto di San Daniele & Grana Padano.
  • The winners will be notified by email within 48 hours of the closing date. They will have 28 days to claim their prize otherwise an alternative winner will be selected.
  • Only one entry per household.

This giveaway has been shared at Prize FinderSuper Lucky and Loquax.

A delicious homemade pizza topped with sun dried tomato pesto, olives, chillies and Grana Padano cheese and then finished with Prosciutto di San Daniele and rocket.

Prosciutto di San Daniele & Grana Padano Pizza

Active Time: 25 minutes

Total Time: 2 hours

Serves 4 (2 pizzas to share)

Ingredients

For the pizza base

  • 350g ’00’ flour (you can also use plain flour or strong bread flour if ’00’ is not available, but I find ’00’ gives a lighter, crisper base)
  • 2 tbsp olive oil
  • 1 tsp fast-action dried yeast
  • 1 tsp salt
  • 240 ml water (cold-lukewarm, not hot)

For the sun-dried tomato pesto

  • 8-9 sun-dried tomatoes (+ some of the oil they’re stored in)
  • 1 clove of garlic
  • A handful of fresh basil leaves
  • 1 tbsp toasted pine nuts
  • 30g grated Grana Padano cheese
  • Salt and pepper

For the other toppings

  • 150g of grated Grana Padano cheese
  • A few cherry or baby plum tomatoes
  • A few olives
  • 1 fresh red chilli (use more or less depending on how spicy you’d like your pizza to be)
  • A few slices of Prosciutto di San Daniele
  • A handful of fresh rocket

Method


Make the pizza dough

  1. Put the flour (350g), yeast (1 tsp) and salt (1 tsp) into a large bowl – Put the salt and yeast on opposite sides of the bowl to prevent the salt killing the yeast before it’s had a chance to work.
  2. Make a well in the centre and add half the water (120ml), mix well with your hands.
  3. Keep adding water a little bit at a time until all of the flour has been incorporated into the dough. The dough should be slightly sticky but not sloppy – If you accidentally add too much water add a sprinkle of flour and combine until you have the right consistency.
  4. Spread a little of the olive oil onto a clear work surface and knead the dough in the oil. Keep adding a little oil until the full 2 tbsp have been incorporated – The olive oil helps to prevent the dough from sticking to the surface and adds flavour to the pizza. The dough can sometimes get sticky while kneading, keep persevering, it will improve, and don’t be tempted to add more flour or you’ll end up with a dry, heavy pizza base. If you prefer you can knead the dough in a mixer with a dough hook on a low speed for 5 minutes.
  5. Keep kneading the dough until it is smooth, springy and if you stretch it in front of a light source you’ll be able to see the light coming through without the dough breaking.
  6. Put the dough into a lightly oiled bowl and cover with cling film. Leave to prove for 1-1½ hours (or overnight in the fridge) until the dough has doubled in size – The important thing here is the dough doubling in size, not the time. The amount of time the dough needs to prove can vary according to the temperature of the room, so if it’s not doubled in size, leave it a bit longer.
  7. Once the dough has doubled in size, remove it from the bowl and knead a couple of times to knock out all of the air.

While the pizza is proving make the pesto

  1. Add all of the pesto ingredients (minus the salt and pepper) into a small blender (or into a small bowl if you’re using a hand blender). If the pesto is a little thick then blend in a little of the oil from the sun-dried tomatoes until you have your desired consistency. Blend until there are no large lumps remaining. Season with salt and pepper to taste.

Make your pizza

  1. Pre-heat the oven to 220°C/200°C fan.
  2. Divide your pizza dough in two and shape it into two circles about ½ cm thick.
  3. Spread the sun-dried tomato pesto onto the pizza base then sprinkle with the grated Grana Padano cheese. Top with the tomatoes (halved or cut into 3 for the larger ones), olives (sliced) and red chilli (sliced).
  4. Bake in the oven for roughly 12 minutes, until the crust is golden brown.
  5. Once cooked remove the pizzas from the oven and top with slices of Prosciutto di San Daniele and a few fresh rocket leaves.
  6. Enjoy!

A delicious homemade pizza topped with sun dried tomato pesto, olives, chillies and Grana Padano cheese and then finished with Prosciutto di San Daniele and rocket.

141 Comments:

  1. Pizza, for sure. We love using these ingredients on all sorts of pizzas and appetizers. It is a favorite entertaining meal, too.

  2. I’d make a tasta carbonara!

  3. Brenda Czerniak

    I would love to make this pizza looks very good

  4. frances hopkins

    I just like to eat them as they are – delicious

  5. melanie stirling

    I would make a pasta dish with the prosciutto in it and the cheese as the topping.

  6. Your pizza looks great. I don’t think I would make anything with them actually, I would make a wonderful platter with some fresh foccacia and maybe some grilled peach. Mmmmm yummy!

  7. I would totally make a wonderful pasta dish, I love Grana Padano on top of pasta 🙂

  8. I’d love to use them to add flavour and texture to a salad. Perfect for the warm weather!

  9. I’d make a creamy chicken tagliatelle in white wine sauce.

  10. make a wonderful pasta dish

  11. I would fry off the Prosciutto with some mushrooms, then add creme fraiche and freshly cooked pasta, then stir in some finely grated Grana Padano until melted, then serve & enjoy!

  12. I would make Carbonara.

  13. Harline Parkin

    A mushroom and veggie pizza

  14. Spencer Broadley

    I love pastas so probably a meaty cheesy version

  15. A home made goats cheese, spinach and prosciutto pizza sprinkled with gran padano

  16. Angie McDonald

    I’d love to make a fresh homemade pizza!

  17. That pizza looks great so I would try that.

  18. Love your pizza recipe but I would probably go for a creamy pasta incorporating the cheese & prosciutto, yummy!

  19. I would love to have a go at your pizza

  20. Julia Nicholls

    I think that this pizza is the perfect way to use these ingredients, or to create a luxurious salad

  21. The pizza looks great so I’d give that a go!

  22. Michelle Ferguson

    I love pizza and the one you’ve made looks lovely so would try that.

  23. Margaret Clarkson

    I would probably make a lovely pizza (I like making bread, so would make a tasty home made base) although I would also be tempted to make a lovely pasta carbonara.

  24. Anthea Holloway

    I would definitely make a very large pizza for my grandchildren and husband!

  25. I would love to make pizza x

  26. yes i would make a yummy pizza x

  27. Pizza is my first choice. I make homemade pizza once a fortnight and this would make a welcome change of ingredients, Husband loves Pepperoni but I would like to try your recipe

  28. Definitely a pizza

  29. CHRISTINE SUTHERLAND

    Id put it on pizzas

  30. I’d definitely have a go at making this pizza with it. Looks delicious.

  31. defo pizza

  32. It would have to be a pizza.

  33. I think it would have to be a pizza!

  34. Romana Richards

    I would first make a walnut pesto using the grana padano and stir it through cooked rigatoni pasta and serve it with a couple of slices of the prosciutto for a quick tasty lunch.

  35. a spaghetti carbonara for my daughter thankyou

  36. Pizza

  37. Carbonara is a favourite of mine so that would be my choice

  38. I’d like to make a delicious pasta dish with these ingredients.

  39. I’d make a pizza using your recipe

  40. I would normally go with a pasta dish but the pizza looks wonderful

  41. Ann-Marie Gould

    i would make a yummy pizza!

  42. Victoria Prince

    I’d most like to make a frittata 🙂 I think they would go really nicely in it along with some vegetables, though your pizza looks amazing!

  43. Nicole Challacombe

    I’d make the pizza!

  44. A nice pizza, love good quality fresh pizza

  45. Tagliatelle carbonara but the pizza looks great would have to try that

  46. A lovely platter for people to help themselves, with olives, tomato salad, artichoke hearts and crostini.

  47. pizza looks delicious

  48. i would probably make some sort of carbonara

  49. Joanne Darnell

    mmmm pizza

  50. Pizza all the way..

  51. Jennifer Wlodyka

    Definitely pizza wins out in our house

  52. I would use it on a pizza. Yours looks lovely

  53. Honestly, I could eat all the proscutio just on its own — it’s sooooo yummy. The cheese would probably be best on a pizza, but I don’t suppose I’d get a look in with that, as pizzas are a big favourite in this house.

  54. I’d make a pasta dish – possibly a carbonara – or just have them with a lovely leafy salad.

  55. Pizza – or we might just eat it!

  56. I’d make a pasta with a lovely creamy sauce.

  57. A gluten free pizza

  58. Amanda Richardson

    Definitely a pizza to share with the children. If there was any left, have them with a lovely leafy green salad with a touch of balsamic dressing

  59. It would have to be a pizza

  60. Has to pizza and with anchovies. It’s my birthday tomorrow and I shall Belton eating pizza all week!

  61. I cannot cook. Im useless at it. This would be a present for my Husband. 🙂

  62. Gnocchi. With pesto, rocket and a drab of olive oil, then topped with parmesan – yummy!

  63. The Pizza looks amazing! I would use them on that

  64. I would use it on one of my fav foods pizza!!!!

  65. Croquettes

  66. Lucinda Fortune

    A lovely cheesy pizza!

  67. A carbonara

  68. i would make a pizza too as it looks lovely!

  69. Just with some warm crusty bread, perfection!

  70. I would use them as they are with some olives, a sliced peach and watercress salad and some sourdough bread for a summer supper in the garden

  71. There is nothing better than homemade pizza, that sundried tomato pesto sounds so incredible! Great recipe with some high quality ingredients.

  72. I would use it as part of a platter of tapas

  73. Looks amazing. I love pizza.

  74. mmm proscutio

  75. Pasta with a lovely creamy sauce and lots of Garlic

  76. Ii would have to try that pizza it’s looks amazing x

  77. Susan Williams

    A pizza to share and enjoy with my family.

  78. I think I’d make a pizza too, perfect ingredients for it!

  79. I would make the pizza!

  80. maureen findley

    pizza

  81. Emily Hutchinson

    Pizza all the way!

  82. stuart hargreaves

    I would make a carbonara, with plenty of garlic

  83. I would make my own home made pesto

  84. I would make a Ciabatta toasties in a sandwich press, adding both ingredients and a smidgen of cranberry sauce.

  85. Definitely pizza!

  86. Suzanne Jackson

    I’d have it as tapas and eat it in the garden in the sunshine with a glass of sangria – pefect!

  87. christine shelley

    This pizza but I might add some mushrooms

  88. I would make something really Italiany and have a Italian night

  89. Pizza

  90. I would deffo try that gorgeously yummy pizza you’ve illustrated!

  91. defo pizza! we love pizza in this house!

  92. Serena Harding

    Goung to let my 8 year old have a go at this, looks yummy

  93. I think a pizza or a nice pasta sauce! 🙂

  94. That pizza looks really good, would have to give that a go

  95. Pizza. I love pizza.

  96. Probably pizza to eat in the garden in the sunshine with a lovely glass of wine and some salad.

  97. I’d definitely make this pizza it loooks fantastic

  98. I would use the Prosciutto di San Daniele and Grana Padano to make a simple salad adding Italian cheese and crusty bread

  99. a white pizza with loads of toppings

  100. An epic spaghetti carbonara

  101. cheryl hadfield

    A Panini..would be lovely to win

  102. I would make a lovely carbonara

  103. I’d make a pizza

  104. I would love to make a fresh homemade pizza

  105. Oh, I’m going through a bit of a retro phase at the moment – looking at the old classics and seeing if I can update them for now. So, I’m thinking something with Prosciutto and pear or melon for a starter and a wild mushroom risotto with the Grana Padano.

  106. I’d make little pastries stuffed with both! And maybe a bit of pesto too…

  107. I would make a calzone

  108. The pizza looks amazing! Great post!

  109. Rosalie Miller

    That pizza looks great but i’d do asparagus wrapped in the prosciutto and fried with lovely thick slices of the grana padano on top!

  110. I would probably make a pizza, yours looks fantastic

  111. Anna Wyszkowska

    Creamy pasta with mushrooms and pizza!

  112. I would like to make a pizza with a thin crust

  113. a delicious classic Italian pizza

  114. christina kennedy

    I love cooking, but I would eat the prosciutto in a roll with artichokes and have parmesan over every pasta dish. Its naked without it

  115. Stephanie Keill

    Spaghetti Carbonara! I absolutely adore Italian food

  116. I would make a pizza

  117. Elisabeth Ries

    I would do a chicken dish where the chicken breasts are topped with mozzarella and wrapped in Prosciutto.

  118. Tagliatelle carbonara

  119. i would copy your lovely homemade pizza x

  120. I’d make a homemade pizza. Think it would be delicious too!

  121. Katharine Balyuzi

    I love to eat mine in a salad with melon and some rocket, so nice on a summer day

  122. Would love to make Pizza xx

  123. have it with tapas bits for an incredible alfresco dinner

  124. Tracey Susan Anderson

    I would probably be looking at making Tagliatelle Carbonara our family favourite but i would also be very tempted to making your pizza which looks and sounds so delicious! 🙂

  125. Joanna Kasznicki

    the pizza as it looks amazing

  126. claire griffiths

    the pizza as looks so yummy

  127. I would make a lovely carbonara

  128. The Pizza looks perfect for my family!

  129. Scarlett Small

    I’d love to eat them as they are to be honest!

  130. Victoria Hopkins

    Pizza fans here, so either a pizza or if any left over a toastie

  131. Rebecca Morton

    I’d Make Flatbread Pizzas

  132. I’d have a go making pizza too as it’s my fave food.

  133. Lisa Wilkinson

    A bruschetta

  134. I think I’d like to try a linguine for the first time.

  135. Pizza my favourite

  136. I would keep it simple and put them to some bruschetta!

  137. I’d make gnocchi drizzled with fresh pesto, crispy prosciutto ham on top and lashings of grana padano

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