Iberico Jamón Pizza! 🍕😍
Home Cooking Sessions: Jamón Iberico Pizza. A twist on a classic pan con tomate using the all new @gozney x Hedley & Bennet Arc XL! Full recipe below! 👇🏽🔥
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1. Start by preheating your ArcXL - you need to get the stone nice and hot before throwing any pizza in
2. Whilst it’s heating up, grate a few large, juicy tomato’s and add to a bowl
3. Pour this all through a sieve and drain the excess water, then add to another bowl
4. Season the grated tomatoes with sea salt, black pepp, plenty of nice olive oil, grated garlic and chives. You can add in whatever here, n’duja works really well
6. Mix to combine and leave in the fridge
7. Next, very carefully slice some heirloom tomato’s ultra thin and set aside
8. For the ham, use whatever you can get your hands on. Pre-sliced jamón Iberico works great, as does prosciutto. I got a beautiful leg of Iberico de bellota from @cincojotas and sliced up a few plates for snacks!
9. Knead out your pizza dough and spread over an even layer of the tomato mixture, then drizzle over some more olive oil and get it on your pizza peel
10. Once the stone temp hits ~425-450c region, slide in the pizza and shut off the heat to let the base brown and set
11. After a few mins, turn the heat back on low and start rotating for even browning
12. Remove once golden and top with your heirloom tomatoes, plenty of jamón Iberico, black pepp and chives - I brushed my crusts with garlic oil too!
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This one’s mega. Incredible produce and an amazing bite. Inspired by the jamón pizza from @barmonette in LA by @seanymacd #notoriousfoodie 🙅🏽♂️
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