Pizza with Parma ham, arugula and buratta
Prep: 10 min. Cook: 10 min. Total: 20 min.
files/img-45.jpg

Guide af

Mathias Lydersen

Sidste ændringsdato

Bagestål fra Qookware

Baking steel - Carbon steel
623 kr
Gyuto Kokkekniv Rose fra Qookware

Gyuto Chef's Knife - Rose
959 kr
Stort skærebræt i egetræ fra Qookware

Large cutting board in Oak - 40x30 cm with juice groove
575 kr

Pizza with Parma ham, arugula and buratta

There are few things that beat a crispy, homemade pizza – especially when it’s made on the grill. In this recipe, we combine salty Parma ham, fresh burrata, crisp arugula and grated Parmesan on a base of golden pizza dough and melted mozzarella. A classic Italian favorite with a twist that’s perfect for warm evenings and weekend indulgences.

Ingredients

  • Pizzadej: 3 pizzaer 
  • 500 g tipo 00 mel (eller hvedemel)
  • 3,5 dl koldt vand
  • 10 g fint salt
  • 2 g tørgær (eller 5 g frisk gær)
  • 1 spsk olivenolie (valgfrit)
  • Tomatsauce1 dåse hakket tomater
  • 1 fed hvidløg 1 lille chili Frisk eller tørret oregano
  • Salt og peber
  • Topping
  • Nedenstående er topping pr. pizza
  • 3-4 spsk tomatsauce
  • 100 g frisk mozzarella
  • 50-70 g parmaskinke
  • 100 g buratta flødeost
  • En stor håndfuld frisk rucola
  • Friskrevet parmesan
  • Olivenolie
  • Friskkværnet peber
  • Balsamico

Instructions

Lav Pizzadejen (dagen før)Følg opskriften på koldhævet pizzadej for bedst resultat.

Lad dejen hæve 24 timer i køleskab, og tag den ud 1-2 timer før brug.

Del i 2-3 boller og lad dem temperere.

Form pizzaerneForvarm din ovn eller grill til temperatur (250–300°C).

Brug bagestål eller pizzasten hvis muligt. Ved grill er det nødvendigt.

Form dejen til tynde bunde (ikke rul – brug hænderne).

Top og bag din pizza

Smør tomatsauce ud på pizzabunden og fordel mozzarella.

Bag pizzaen 4-5 min, til bunden er sprød og gylden.

Når pizzaen er færdigbagt, top med prosciutto, rucola, buratta og parmasan

Afslut med en god olivenolie, balsamico og friskkværnet sort peber.

Pizza with Parma ham, arugula and buratta

Populære opskrifter

25 min. Potato pizza with crispy base and creamy topping

Aftensmad, Pizza

Potato pizza with crispy base and creamy topping

Kartoffelpizza med sprød bund og cremet topping – bag den direkte på grillen.

20 min. Pizza with salsiccia, mushrooms and fresh rosemary

Aftensmad, Pizza

Pizza with salsiccia, mushrooms and fresh rosemary

Salsiccia, svampe og rosmarin på pizza – en ægte smagsbombe fra Syditalien.

Tidligere guide
Alle guides
Næste guide

Get the perfect crispy pizza – with a pizza steel on the grill

Do you dream of a crispy pizza base like from a real Italian stone oven? Then a pizza steel is the secret weapon you've been missing in your outdoor kitchen. In this recipe, we make a pizza with Parma ham, arugula and burrata – and to get the perfect base with a crispy edge and airy interior, we recommend baking it directly on a preheated pizza steel on the grill.

A pizza steel is made of solid carbon steel and has the property of storing and transferring heat extremely efficiently. When you place your pizza steel on the grill and let it preheat for 30-45 minutes at high heat, it creates a bottom temperature that far exceeds regular pizza stones or oven baking sheets. The result? A pizza that bakes in just 4-5 minutes with perfect crispness – without burning.

In this recipe, it's especially important because we're using juicy toppings like fresh burrata and Parma ham. The quick baking time on a pizza steel ensures that the base doesn't get soggy, even when you top with creamy cheese and fresh arugula after baking.

Whether you're a beginner or a seasoned pizza nerd, a pizza steel will take your pizza game to the next level. And the best part? You can use it in both the oven and on the grill all year round.

Do like thousands of other pizza-loving home cooks and discover the difference – try our pizza steel the next time you make homemade pizza with Parma ham and burrata.