Crafting the Perfect ‘Pizza Italian de Luxe’: Homemade Parma Ham, Arugula & Sun-Dried Tomato Pizza Recipe
The history of pizza is as rich and flavorful as the dish itself, with roots tracing back to ancient civilizations. Many food historians believe that pizza, as we know it today, likely evolved from focaccia, a simple flatbread enjoyed by the Romans and other cultures across the Mediterranean. Initially, these early flatbreads were adorned with humble toppings like cheese, herbs, and various vegetables. It wasn’t until the introduction of the tomato to Europe, and its eventual acceptance into Italian cuisine, that the pizza began to take its now-iconic form. The tomato, with its vibrant color and rich flavor, quickly became the standard topping, transforming a simple bread into a culinary masterpiece that would conquer the world.
Today, pizza is a global phenomenon, but nothing quite compares to the taste and satisfaction of a truly homemade pizza. Forget the supermarket varieties that often compromise on ingredients and flavor. We’re talking about a pizza crafted from scratch, where every component, from the base to the sauce, is made with care and fresh, high-quality ingredients. This dedication to homemade goodness ensures a superior taste and a genuinely authentic Italian experience right in your kitchen.
Unveiling Our Favorite: The ‘Pizza Italian de Luxe’
Among the countless pizza variations, there’s one that stands out in our household: the “Pizza Italian de Luxe.” This isn’t just any pizza; it’s a symphony of flavors and textures designed to delight even the most discerning palate. It’s a family favorite, lovingly nicknamed “Pizza Italian de Luxe” by my husband, a true food enthusiast who appreciates the finer details in every bite.
What makes this pizza so special? It’s the harmonious blend of premium ingredients: the salty, delicate slices of Parma ham, the earthy crunch of toasted pine nuts, the refreshing peppery kick of fresh arugula, and the concentrated sweetness of sun-dried tomatoes. All these incredible flavors are perfectly balanced atop a perfectly crispy, thin crust that forms the foundation of this gourmet creation. This combination creates a truly indulgent and unforgettable meal that’s both elegant and comforting.
The Art of Homemade Pizza: Why It’s Worth It
Making pizza from scratch might sound daunting, but it’s a rewarding process that yields unparalleled results. While it does require some waiting time for the dough to rise, the active preparation time is surprisingly minimal. Plus, the control you gain over the ingredients means you can ensure everything is fresh and free from artificial additives. You’ll avoid the “not-so-natural” cheese and other shortcuts often found in store-bought options, opting instead for pure, authentic flavors.
The journey begins with the dough, the heart of any great pizza. Whether you prefer the convenience of a bread machine or the satisfaction of kneading by hand, the process is straightforward. A bread machine handles the kneading and first rise effortlessly, leaving you with a perfectly elastic dough. If you opt for the traditional hand-kneading method, it becomes a therapeutic culinary ritual, connecting you to generations of Italian home cooks. Similarly, our homemade tomato sauce simmers gently, allowing its flavors to deepen and develop into a rich, sweet base that complements the luxurious toppings beautifully.
The Crispy Foundation: Crafting the Perfect Pizza Dough
A truly exceptional pizza begins with a stellar crust. For our “Pizza Italian de Luxe,” we aim for a base that is both sturdy enough to hold the generous toppings and delightfully crispy with a slight chew. The key to achieving this lies in the simple, yet precise, combination of flour, yeast, sugar, salt, water, and olive oil. Using good quality flour is paramount for texture, and fresh yeast ensures a lively rise and a light, airy crumb structure.
If you’re using a bread machine, the process is incredibly simple: just add the liquid ingredients first (water and olive oil), followed by the dry ingredients (flour, yeast, sugar, salt). Set your machine to the dough cycle, and let it do all the hard work, including the initial rise. This hands-off approach makes homemade pizza accessible even on busy weeknights.
For those who prefer the traditional method, or don’t have a bread machine, kneading by hand or with a stand mixer is equally effective. Start by activating the yeast: dissolve it in lukewarm water with a teaspoon of sugar. This “wakes up” the yeast, ensuring your dough will rise beautifully. After about 5 minutes, when the mixture is foamy, combine it with the flour, salt, and olive oil in a large bowl. Knead for a good 10 minutes until the dough is smooth, elastic, and no longer sticky. Then, lightly grease a bowl, place the dough inside, cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm place for about an hour, or until it has doubled in size. This crucial rising period develops the flavor and texture of the crust, leading to that perfect crispiness.
The Heart of the Pizza: A Rich Homemade Tomato Sauce
While the toppings bring the “de Luxe” element, a fantastic homemade tomato sauce provides the foundational flavor that ties everything together. Our sauce is a simple yet incredibly flavorful blend, focusing on fresh ingredients and slow simmering to achieve depth. We start with ripe, fresh tomatoes, which are peeled for a smoother sauce. To easily peel tomatoes, simply score a small cross at the bottom of each, blanch them in boiling water for about 20 seconds, then immediately plunge them into an ice bath. The skins will slip off effortlessly.
Finely chopped shallots and garlic are gently sautéed in olive oil, creating an aromatic base. These foundational flavors are then joined by the peeled, diced tomatoes and a good quality passata (strained tomato puree) for extra body and sweetness. A touch of sugar helps to balance the acidity of the tomatoes, enhancing their natural sweetness. A medley of Italian herbs—such as basil, thyme, and rosemary—along with a bay leaf, infuse the sauce with classic Mediterranean aromas. This mixture is then brought to a boil before being reduced to a gentle simmer for 25 minutes, allowing all the flavors to meld and intensify. Remember to remove the bay leaf and any large herb sprigs before seasoning with salt and pepper to taste. The result is a vibrant, sweet, and perfectly balanced sauce that elevates your pizza to a gourmet level.
It’s a good taste!
The Recipe: Pizza Italian de Luxe
📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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Bread making machine or a stand mixer with dough hooks
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Plastic foil or cling wrap
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Kitchen towel, slightly moist
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Frying pan
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Conventional oven (if using a convection oven, decrease temperature by 30°F / 20°C)
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Grater
Ingredients
Pizza Dough
- 350 grams all-purpose flour
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 230 mL warm water
- 1 tablespoon olive oil
Pizza Sauce
- 1 clove garlic, finely minced
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- 500 grams fresh tomatoes, peeled, deseeded, and diced
- 400 ml passata (strained tomatoes)
- 1 teaspoon sugar
- Italian herbs , a bouquet garni or a mix of dried basil, thyme, rosemary, and oregano
- bay leaf
- salt and freshly ground pepper , to taste
Topping
- Parma ham, thinly sliced
- pine nuts
- sun-dried tomatoes, chopped
- freshly grated cheese, such as mozzarella or a blend of Italian cheeses
- fresh arugula
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Pizza Dough Preparation
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For a bread machine: Place water and olive oil in the machine first, followed by the flour, yeast, sugar, and salt. Select the dough cycle, which typically includes the first rise.
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If making by hand or with a stand mixer:
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First, dissolve the yeast in the lukewarm water along with 1 teaspoon of sugar. Let it stand for about 5 minutes until foamy.
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In a large bowl, combine the flour, salt, olive oil, and the yeast mixture. Mix thoroughly until a rough dough forms.
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Knead the dough by hand or with a mixer (using dough hooks) for 10 minutes until it’s smooth and elastic.
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Lightly grease a clean bowl with a little olive oil. Place the dough in the bowl, turning it to coat. Cover the bowl with plastic wrap or a slightly moist kitchen towel.
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Place the bowl in a warm spot and let the dough rise for 1 hour, or until it has doubled in size.
Homemade Tomato Sauce Preparation
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To peel the fresh tomatoes, score a cross with a sharp knife at the bottom of each tomato. Briefly dip them in boiling water (for about 20 seconds), then immediately transfer them to a bowl of cold water with ice. The skins will now peel off easily. Remove the seeds and finely dice the tomatoes.
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Finely chop the shallot and mince the garlic.
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In a saucepan, heat one tablespoon of olive oil over medium heat.
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Add the chopped shallot and minced garlic to the saucepan.
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Sauté for 3 minutes until softened, then add the diced fresh tomatoes, passata, and sugar.
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Stir in the Italian herbs and bay leaf, then bring the sauce to a boil.
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Reduce the heat to low, and let the sauce simmer gently, stirring occasionally, for 25 minutes to allow flavors to deepen.
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Remove the bay leaf and any large sprigs of herbs from the sauce.
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Season the sauce to taste with salt and freshly ground pepper.
Topping Preparations & Baking
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In a dry frying pan, gently toast the pine nuts over low heat for about 2 minutes, or until they turn a light golden brown and release their fragrant, nutty aroma. Be careful not to burn them.
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Cut the sun-dried tomatoes into small, bite-sized pieces.
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Preheat your oven to 225°C (437°F). If using a convection oven, reduce the temperature to 205°C (400°F).
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Once the dough has risen, divide it in half. On a lightly floured surface, roll each piece out into a round pizza shape of your desired thickness. Let the rolled dough rest for 10 minutes.
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Carefully spoon the prepared tomato sauce onto each pizza base, spreading it evenly but leaving a small border for the crust.
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Evenly distribute the toasted pine nuts, slices of Parma ham, and chopped sun-dried tomatoes over the sauce.
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Generously grate your chosen cheese over the toppings. Bake the pizzas in the preheated oven for approximately 14 minutes, or until the crust is golden brown and crispy, and the cheese is bubbly and melted.
Finishing Touches & Serving
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While the pizzas are baking, wash the fresh arugula thoroughly and ensure it is completely dry.
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Once the pizzas are out of the oven, immediately scatter the fresh arugula generously over the hot pizza. The residual heat will slightly wilt the arugula, releasing its vibrant flavor. Serve your ‘Pizza Italian de Luxe’ immediately and enjoy!
Nutrition
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Creating this ‘Pizza Italian de Luxe’ is more than just cooking; it’s an experience. From the therapeutic act of kneading the dough to the delightful aroma filling your kitchen as it bakes, every step contributes to the joy of a homemade meal. The combination of savory Parma ham, the vibrant tang of sun-dried tomatoes, the nutty richness of pine nuts, and the fresh, peppery bite of arugula on a crispy, oven-baked crust is truly a culinary delight.
We encourage you to embark on this delicious journey and bring the authentic flavors of Italy into your home. Share your creations and connect with us on social media using #byAndreaJanssen. Happy cooking!