Prosciutto and scamorza stuffed pizza

Mobile version Print

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

On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Costa Brava
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Provence
  • 21:00 - MasterChef: The Final Three - MasterChef

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.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register