Prosciutto and scamorza stuffed pizza

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By: David Rocco From: David Rocco's Dolce Vita

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This recipe is classed as easy

Rating 3.37 / 5 (19 votes)

Prep time:
15 min, allow extra time if making your own dough
Cook time:
15 min

Make David Rocco’s delicious recipe for pizza stuffed with Italian cured ham, smoked cheese and sun-dried tomatoes


1. Preheat oven to 200C/180C fan/gas 6.

2. Stretch out dough and roll out on a lightly floured surface. Add the prosciutto cotto, scamorza and sun-dried tomatoes onto one half of the dough.

3. Fold over. Pinch the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt.

4. Bake for approximately 15 minutes.


  • 1 pizza dough
  • 100 g prosciutto, cotto, sliced
  • 75 g scamorza cheese, thinly sliced
  • 5-7 sun-dried tomatoes, chopped
  • extra virgin olive oil, for brushing

Tips and suggestions

See David Rocco's simple recipe for pizza dough

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