Pizza La Ca Bianca

[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.

Make the dough with tipo 00 flour and semola according to the original recipe.

[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).

Buon appetito!

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