21 Jul 2009

Parma ham, feta cheese rustic pizza

Pizza & beer (Explore)

Pizza is a worldwide phenomenon and everybody loves pizza. My husband love and
one or two times for month I make it. I don’t like to order ‘cos the dough is pretty easy
to make.

Early in the afternoon I went to the grocery and bought whole grain flour to make my dough. Besides being super tasty, using whole grain flour has got a lot of health benefits as well.

 Whole wheat is nutritionally superior to refined flour. It is richer in protein, minerals, vitamins and antioxidants and lowers the incidence of obesity and a lot of diseases like cancer, diabetes and hearth diseases. I went straight home and dolled up a whole grain pizza crust with olive oil, feta cheese, fresh arugula, Parma and sweet cherry tomatoes from the market. What a simple and beautiful little creation. It was so fresh, healthy and inspiring


  • 1 cup warm water
  • ½ teaspoon organic sugar
  • 1 package, active yeast (25g)
  • 2 tablespoons olive oil
  • 2 cups unbleached white flour
  • 1-1/2 cups whole wheat flour
  • 1 teaspoon salt
For the topping
  • 1 cup blanched and processed tomatoes, season with salt peeper and a pinch of sugar. Mixed with a half teaspoon tomato paste
  • 100g Parma ham
  • 100g feta cheese
  • Handful fresh arugula
  • Olive oil
Dissolve yeast in the warm water. Stir sugar to feed it and set aside.
. Combine white flour and salt in a large mixing bowl, making a well in the center. Add the yeast mixture and olive oil. And stir until blended.
Gradually stir in the whole wheat flour, only adding enough to make soft, workable dough.
Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Continue to lightly flour your work surface if the dough becomes sticky while kneading.)
Place dough in an oiled bowl, cover with a towel and let rise in a warm place until it's doubled in bulk, about 35 to 40 minutes.
Shape into a rectangle or circle either by hand or with a rolling pin, stretching out as necessary to achieve thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking
Spreads sauce over crust
Bake for 15 minutes
Take of the oven and topping with Parma ham, cherry tomato, cute in halves and bake for 10 to 15 minutes
Before serve add the arugula’s leaves and olive oil

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Marta said...

I think once you start making your own dough and realize how much better it is, you never go back to order-in!
this looks great, very rustic and "gourmet"

Manggy said...

I love pizza too! Of course, you knew that already :) Such a classic you have here, with a Mediterranean twist, I love it!

Zoe said...

Delicious pizza. And the whole wheat dough sounds and looks wonderful!

Carol said...

Amiga, que pizza chic!! Delícia. Foto como sempre perfeita. Bjs

Anonymous said...

Oh! I know your pizza tastes delicious! Looks terrific.


lisa (dandysugar) said...

Simple, fresh ingredients. This is exactly how I like my pizzas. The flavors always come through so nicely. Beautiful!

♥peachkins♥ said...

This is the second piza post I've ben to and I'm telling you,your pizza can start soem serious cravings.. Now i'll have to get pizza.

*-._.-* Anita *-._.-* said...

Ah...isto não vale amiga... sou doidinha por pizza e a sua ta lindona!


Ginny said...

haha! How true! who doesn't love pizza! that looks so delicious! :)

Chef Fresco said...

Thanks for visiting our blog! I love your site, you've got some really impressive photos! We love making pizza too, probably our favorite thing :)

Helene said...

Your food is always captured so well. Beautiful. I love pizza.

Sophie said...

Ti pizza me gusta mucho!!


Juliana said...

Wow, nice pizza, love the simplicity and yet flavorful of its ingredients...nice pictures!

KJ said...

Home made pizza is by far the best. Yours looks so good I wish I could just reach through the screen to grab a slice.