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Le Chaudron recipe
Pizza mascarpone et jambon cru
Mascarpone and prosciutto pizza
⏱ 30 minServes 2Easy740 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
200 g (7 oz)mascarpone
125 g (4 oz)mozzarella
6 slicescured ham
40 g (1½ oz)shaved Parmesan
1 handfularugula
2 tbspolive oil
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 200 g (7 oz) mascarpone
- 125 g (4 oz) mozzarella
- 6 slices cured ham
- 40 g (1½ oz) shaved Parmesan
- 1 handful arugula
- 2 tbsp olive oil
- ½ tsp pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 250 °C (475 °F) fan with the baking sheet inside, so the dough sears as soon as it goes in.
- Loosen the 200 g (scant 1 cup) mascarpone with a fork, 1 tablespoon olive oil and some pepper until spreadable.
- Roll the pizza dough into a 30 cm (12 in) round on a floured surface, leaving a slightly thicker rim.
- Spread the mascarpone over the dough, leaving a 1 cm (½ in) border, then scatter the mozzarella pieces over the top.
- Bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the mozzarella is melted and the edges golden.
- Out of the oven, lay the 6 slices of cured ham on the hot pizza, add the arugula and Parmesan shavings, drizzle with olive oil and serve right away.
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