Pizza with mascarpone and cured ham

Total time: 3hr 10m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 1042 Kcal, 41g Protein, 109g Carbohydrates, 48g Fat


  • Pizza dough
  • 475 g white flour
  • 100 g durum wheat semolina
  • 2.25 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3.5 dl water
  • 3 tbsp olive oil
  • Topping
  • 2 dl puréed tomatoes
  • 0.25 tsp salt
  • 1 tbsp olive oil
  • a little pepper
  • a little durum wheat semolina
  • 300 g mozzarella, torn
  • 1 garlic clove, pressed
  • 150 g cherry tomatoes, halved
  • 1 tbsp basil, finely chopped
  • 150 g Mascarpone
  • To bake
  • 40 g rocket
  • 50 g cured ham in slices (e.g. Serrano)
  • a little pepper

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  • Pizza dough

    Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
  • Topping

    Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles (approx. 30 cm in diameter), transfer each pizza base to a tray lined with baking paper. Combine the passata, oil, garlic and basil, season. Spread the sauce over both pizza bases, leaving a border of approx. 1.5 cm all the way around. Top with the mozzarella, cherry tomatoes and mascarpone.
  • To bake

    Approx. 25 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, top with half of the cured ham and rocket, season. Bake and top the second pizza in the same way.
  • Tip:

    For an extra crispy base, preheat the baking tray or use a pizza stone.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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