Imagine a pizza that transports you straight to the stunning fjords of Norway - crispy, creamy, and bursting with sophisticated flavors! This white pizza with spekeskinke (traditional Norwegian cured ham) and pesto is not just a meal, it's a culinary adventure that will transform your pizza night from ordinary to extraordinary. Get ready to impress your friends and family with a restaurant-quality dish that's surprisingly simple to create!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Norwegian
Serves: 2 pizzas
Ingredients
- 1 pizza dough
- 1 cup ricotta cheese
- 1/2 cup pesto
- 4 ounces spekeskinke (cured ham), sliced
- 1 cup shredded mozzarella cheese
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven during preheating to ensure a crisp crust.
- Roll out the pizza dough on a lightly floured surface into a thin, round shape approximately 12-14 inches in diameter. Transfer the dough to a pizza pan or parchment-lined baking sheet.
- Spread the ricotta cheese evenly across the pizza dough, leaving a small border around the edges for the crust. Use the back of a spoon to create a smooth, even layer.
- Drizzle the pesto over the ricotta cheese, using a zigzag motion to create an attractive pattern. Use a spatula to gently spread the pesto, ensuring even distribution.
- Sprinkle the shredded mozzarella cheese over the pesto layer, covering the surface uniformly.
- Carefully arrange the sliced spekeskinke (cured ham) over the cheese, allowing some pieces to slightly overlap.
- Season the pizza with a light sprinkle of salt and freshly ground black pepper to enhance the flavors.
- Drizzle a small amount of olive oil over the top of the pizza to add richness and help the crust brown nicely.
- Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and slightly bubbling.
- Remove the pizza from the oven and let it rest for 2-3 minutes to allow the cheese to set and make slicing easier.
- Slice the pizza into 8 wedges and serve immediately while hot and crispy.
Tips
- For the crispiest crust, preheat your pizza stone or baking sheet in the oven before adding the pizza.
- Don't overload your pizza with toppings - this can make the crust soggy and prevent proper cooking.
- Use high-quality, fresh ingredients like artisanal pesto and authentic spekeskinke for the best flavor.
- Let the pizza rest for a few minutes after baking to allow the cheese to set and make slicing easier.
- For extra flavor, try brushing the crust edges with garlic-infused olive oil before baking.
- If you don't have a pizza stone, a heavy baking sheet or cast-iron skillet can work great as an alternative.
- Experiment with different types of pesto - basil, sun-dried tomato, or even spinach can add unique twists to this recipe.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 65mg
