[singlepic id=64 w=240 h=180 float=left]Last month we stumbled on a typical Italian roadside restaurant in Emilia Romagna, La Ca Bianca. Of course they served pizza from their wood-fired oven as well. Next to the regular pizzas they served several white pizza’s (pizza bianche, without tomatoes). One of the pizzas on the list triggered my interest, because it was topped with typical products from the region: prosciutto di Parma (ham from Parma), Parmigiano-Reggiano (Parmesan cheese) and Aceto Balsamico Tradizionale di Modena (typical vinegar from Modena). Vinegar on a pizza, I was curious.
[singlepic id=63 w=320 h=240 float=right]The pizza was beyond my expectations! It was one of the most delicate pizza’s I ever ate, so I when I got home for the weekend I immediately tried to make one myself. Here’s the recipe and it’s ingredients for 2 pizzas:
- one big or two small courgette(s)
- 200 grams of sliced prosciutto di Parma
- 200 grams Parmesan, not grated, but flakes
- grated & dried mozzarella cheese
- olive oil
- Aceto Balsamico di Modena, at least 10 years old because of the taste and thickness.
[singlepic id=62 w=320 h=240 float=left]Roll out the dough and top it with just the grated mozzarella. Bake in the oven as hot as possible, at 300 degrees for about 5 minutes or until slightly golden brown. In the meantime, slice the courgette as thin as possible and grill the pieces on both sides. You can use a bbq, electric grill or a grill pan.
Take out the baked pizza and put the grilled slices of courgette and the Parmesan flakes on it while it’s still hot. Add a few drops of olive oil. Just before serving you add the Parma ham and some drops of the balsamic vinegar (about half a table spoon will do, depending on the age of the vinegar).