Equipment
Ingredients
Sauce
- 30 ml olive oil
- 4 garlic, peeled and sliced lengthwise
- 400 g plum tomatoes
- 7½ g basil
- 66 g tomato paste
Assembly
- 1 pizza shell, prepared
- 115 g cabbage, cooked
- 15 g butter, softened
- 85 g cream cheese
- 115 g prosciutto
- 18 g parmesan, freshly grated
Nutrition (per serving)
Method
Preheat the oven to 260°C (500°F) for at least one hour with the pizza tile inside.
Heat the olive oil in a saucepan over medium heat. Sauté the sliced garlic for 2 to 3 minutes until fragrant but not browned.
Add the plum tomatoes and basil leaves to the saucepan. Simmer the mixture for 15 to 20 minutes.
Incorporate the tomato paste into the sauce over moderate heat and stir until the sauce thickens.
Spread the sauce evenly over the pizza shell. Place the cooked cabbage in the center and top with dots of softened butter.
Place dots of cream cheese in a circle around the cabbage. Arrange the Parma ham slices around the outer edge and sprinkle with grated Parmesan.
Transfer the pizza onto the preheated pizza tile. Bake at 260°C (500°F) for 10 minutes.
Chef's Notes
- For the best sauce flavor, use high-quality San Marzano plum tomatoes. If using canned, ensure they are whole and crush them by hand for a better texture.
- Don't overcrowd the pizza. The ingredients are meant to meld, not to create a dense layer. Ensure even distribution for balanced flavors.
- The key to a crispy crust is a screaming hot oven and a pizza stone or steel. Preheat it for at least an hour to ensure it's thoroughly heated.
- The Parma ham should be added towards the end of baking or even after baking to prevent it from becoming too crispy and dry. Its delicate flavor is best preserved with minimal cooking.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 month — Wrap tightly in foil before freezing.
Reheating: Reheat in a 190°C (375°F) oven for 5-8 minutes until crisp.
