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Parma Panuozzo

Parma Panuozzo | Tefal Recipe

Crispy, airy pizza bread stuffed with Parma ham, creamy mozzarella, rocket & tomato confit. Finished with olive oil and balsamic glaze bliss.

Serves

6

Prep Time

30 min + 8h rest time

Cook Time

3 mins

Ingredients

1x 8h Neapolitan pizza dough
50 g extra-fine semolina or spolvero (for dusting)
1 drizzle of olive oil
1 pinch of oregano
20 g rocket
50 g fresh mozzarella (Fior di latte or Bufala)
20 g Parma ham
20 g canned tomatoes
3 g balsamic cream

Method

Make the Neapolitan pizza dough (8h).
Turn on your oven and let it preheat (about 7 minutes on the highest setting). You need to get the rotating stone up to a temperature of 250°C. Once this temperature has been reached, turn your oven onto the lowest setting. Use extra fine semolina (or spolvero) to dust your work surface and the underside of the dough. Roll out your dough into a rectangle (20 cm x 8 cm) without pressing too hard. This will stop the dough sticking to the work surface and make it easier to transfer.
Dust the pizza peel lightly with extra fine semolina. Carefully slide the peel under the pizza dough or rotate the dough onto the peel.
Leave to rest on the peel while the oven heats up.
Brush the top of the panuozzo with olive oil. Sprinkle with oregano.
Place the panuozzo in the oven and bake for around 2 minutes, turning regularly with the knob on the side of the oven to ensure it cooks evenly. Turn off the flame if needed and cook for a further minute. If you like, turn the flame back on to brown the top.
Take the panuozzo out of the oven using the peel. Slide it onto a wire rack to keep it crisp. Leave to cool down for a few minutes.
Once the panuozzo is warm, slice it open with a bread knife. Add the rocket and mozzarella pieces. Top with the Parma ham and add the tomato confit. To finish, add a drizzle of olive oil and a few dashes of balsamic glaze. Slice, serve and enjoy!

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