Pizza Parma Mascarpone

Ingredients for 2 servings:

• 300 g flour
• ¼ pack of dry yeast
• 1 ½ tsp salt
• 180 ml water
• 1 pack of tomatoes, pureed
• 200 g cheese, grated
• 150 g Parma ham
• 200 g mascarpone
• salt and pepper
• herbs, Italian

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

Mix the flour, dry yeast, and salt together with the water to form a smooth dough. Let the dough rise in the refrigerator for several hours, e.g., overnight. Divide the dough into portions, stretch out into rounds, or roll out into circles. Now top the yeast dough as follows: Spread the passata on the base, season with salt, pepper, and Italian herbs, and sprinkle with grated cheese. Tear the Parma ham into larger pieces and place on top of the cheese. Using a teaspoon, scatter small dollops of mascarpone cheese on the pizza. The ham can be tightly packed; it will shrink considerably during baking. Be careful with the amount of salt for the tomato layer—ham is usually quite salty. Ideally, bake in a gas grill on a pizza stone or in a pizza oven; otherwise, it will also work in a regular oven. Preheat the oven to 220°C and bake for 10-15 minutes until the desired degree of browning is reached. For a stovetop baking tray, you will need yeast dough made from about 400g of flour (rolled out to a medium thickness).