Discovering a mouth-watering and enveloping recipe is a true pleasure, especially when it comes to a dish as iconic as Roman ‘pizza alla pala’ (oval flatbread served on a paddle). This delicacy, famous for its crispy yet fluffy base, is the perfect choice for celebrating autumnal flavours. Imagine trying a scrocchiarella pizza (a flat, crispy pizza), with dough that melts in the mouth and a combination of ingredients that make it irresistible. Sweet meets savoury in today’s recipe: pizza alla pala with Prosciutto di San Daniele, gorgonzola and pear.
Prosciutto di San Daniele, with its delicate and aromatic taste, blends perfectly with the creamy gorgonzola and succulent pears, creating a balance of flavours that warms the heart in these colder months. This Roman pizza is ideal for dinner with friends or family night, where good food is the undisputed star of the show. The recipe is easy to make, but the result is extraordinary: a pizza that tells stories of culinary passion and tradition.
In autumn, fresh, quality ingredients become even more important, and this pizza alla pala will take you on a journey through the flavours of the season. Each bite is an experience that brings out the goodness of the land. There’s nothing better than getting together with people around a pizza so rich with flavours and aromas. To learn how to make this delicacy, all you need to do is follow this recipe, which promises to transform your table into an authentic Italian restaurant. Discover all the secrets of this scrocchiarella pizza and let yourself be overcome by the taste of autumn.
Roman scrocchiarella ‘pizza alla pala’ with Prosciutto di San Daniele, gorgonzola and pear:
Ingredients
For the dough:
- 600 g of type 1 flour
- 12 g of fresh brewer’s yeast
- 450 ml of water
- 25 g of extra virgin olive oil
- 18 g of salt
For the topping:
- 200 g of sweet Gorgonzola
- 3 pears caramelised in a pan with sugar and butter
- 300 g of Prosciutto di San Daniele
Instructions
- Mix the flour with the yeast and water, adding the water gradually. When the dough starts to take shape, add the salt and EVO oil. Continue to knead until the dough is firm and elastic.
- Stretch and fold the dough a few times to give it structure and leave the dough covered to rest for 1 hour.
- Once the hour is up, divide the dough into 3 balls of around 350g each and leave them to rise for another 3 hours, still covered.
- In the meantime, prepare the caramelised pears, melting the butter with the sugar and sautéing the chopped pears until they are golden and caramelised.
- Once the dough balls are ready, carefully roll them out on semolina, add a drizzle of olive oil and put them on a pizza stone and into a fan oven at 250°C for 7-8 minutes. The secret to a perfect, crispy pizza is letting it cool completely and then re-cooking it for another 5-6 minutes shortly before serving.
- When the base is ready, add the gorgonzola and let it melt from the heat of the pizza.
- Finish off with caramelised pears and Prosciutto di San Daniele.
