It is no secret that I am a huge fan of Italian food, so when I was asked to create a recipe using Grana Padano and Prosciutto di San Daniele and host a giveaway of their products, I jumped at the chance! (GIVEAWAY NOW CLOSED)
Grana Padano and Prosciutto di San Daniele
Prosciutto di San Daniele and Grana Padano Cheese are produced in the north of Italy and are both carefully made using quality ingredients and according to traditional methods which have been handed down through the centuries. They are both recognised as Protected Designation of Origin (PDO) products. This designation is reserved for products that come from a strictly defined geographical area and are produced using distinctive processing techniques steeped in the history and tradition of that place. A PDO logo guarantees high quality and authenticity.
As someone who is passionate about flavour and quality, I thoroughly enjoyed trying the Grana Padano and Prosciutto di San Daniele samples I was sent. The Prosciutto was just the right combination of sweet and salty with an amazing melt-in-the mouth texture. The cheese was incredibly flavoursome – similar in flavour and texture to Parmesan, but I would say it has a slightly more rounded, richer flavour than Parmesan and is a little less earthy. Both the Grana Padano and the Prosciutto di San Daniele would be perfect as part of a platter of antipasti, but they are also great ingredients to cook with.
I have a tray of Prosciutto di San Daniele and a block of Grana Padano, plus a lovely embossed Grana Padano cheese knife to give away to one of my wonderful readers – you can find details about how to enter the giveaway at the bottom of this post.
Pesto Pizza with Grana Padano and Prosciutto di San Daniele
To be honest, it was hard not to just eat the samples up, they were so nice, but I had been asked to develop a recipe using them – so it was time to get my thinking cap on. I had so many lovely ideas – they would be incredible in a creamy pasta sauce or as part of a salad with rocket, and figs or pears, but the recipe I finally settled on was a pizza – but no ordinary pizza…
I really wanted to make these two wonderful ingredients the stars of my recipe, so decided that instead of using a normal tomato based sauce on the pizza, I would create a delicious homemade pesto, made using Grana Padano. On top of this, I simply added the Prosciutto di San Daniele and shavings of Grana Padano, plus some rocket and extra toasted pine nuts. The recipe may be simple but the flavours are out of this world! I so often find that it is the simple recipes that really allow the flavour of good quality ingredients to shine, and that is certainly the case here.
This recipe is actually incredibly simple, but if you want to make it even simpler, you could use a packet bread mix to make your bases and use a ready-made pesto, instead of making your own – though I do think the flavour of homemade pesto is far better than shop bought, and it really does only take 5 minutes to make your own! Plus you can easily make extra to have with pasta, making a super speedy weeknight supper later in the week.
Pesto Pizza with Grana Padano and Prosciutto di San Daniele
- 600 g strong white flour
- 7 g fast action dried yeast
- 1 teaspoon salt
- 2 tablespoons olive oil plus extra for greasing the trays
- 350 ml lukewarm water
- Large bunch of basil roughly 60g
- 100 g pine nuts toasted
- 100 ml good quality olive oil
- 2 garlic cloves grated or crushed
- 100 g Grana Padano grated
- 100 g Prosciutto di San Daniele ripped into small strips
- 50 g rocket
- 50 g pine nuts toasted
- 100 g Grana Padano shavings
- Combine the flour, yeast and salt in a large mixing bowl. Add the water, plus 2 tablespoons of olive oil, and stir together.
- Tip the dough out onto a floured surface and knead for 10 minutes.
- Return the dough to the bowl, cover with clingfilm and leave in a warm place for 45 minutes.
- Pre heat your oven to 220C and grease 4 pizza trays lightly using olive oil.
- After 45 minutes, knead the dough lightly to knock out the air, then divide into 4 and roll out to fit into your pizza trays. Cook the pizza bases for 10 minutes before adding your toppings – they should be light golden brown.
- Lightly toast all your pine nuts in a large non-stick frying pan until golden brown – take care not to burn them.
- Place 100g of the pine nuts in a food processor and add all the basil, 2 garlic cloves and 100ml olive oil. Blitz to a smooth paste. Alternatively place all the ingredients in a jug or bowl and blitz with a hand blender until smooth.
- Stir in the grated cheese.
- When the pizza bases have cooked for 10 minutes, remove from the oven and spread over the homemade pesto.
- Add the Prosciutto di San Daniele, and return to the oven for 3 minutes – do not allow the pesto or prosciutto to burn!!
- Remove the pizzas from the oven and top with rocket, Grana Padano and the remaining 50g of toasted pine nuts.
In addition to preparation and cooking times you will also need to allow 45 minutes for proving the pizza dough.
Grana Padano and Prosciutto di San Daniele Giveaway
Fancy winning some of this fantastic ham and cheese for yourself? I have a tray of Prosciutto di San Daniele and a block of Grana Padano, plus a lovely embossed Grana Padano cheese knife to give away to one of my wonderful readers.
All you have to do to enter is write a comment in the comments section at the bottom of this post and visit my Facebook page, then complete the Rafflecopter widget to say you’ve done it. If you want to, you can get extra bonus entries too! Just follow the instructions in the widget below.
Help! I’ve never used Rafflecopter before…what do I do?
Rafflecopter is a little widget that allows me to run a kind of raffle on my website, except instead of entering by buying a raffle ticket, you enter by doing things such as commenting, following me on Twitter and visiting my Facebook page. For one entry, all you have to do is answer this simple question: What would you do with the Grana Padano and Prosciutto di San Daniele if you won this prize? Then for a further entry, simply visit my Facebook page. Once you’ve done this, the Rafflecopter will unlock all the other ways you can enter, but don’t worry – you don’t have to do them all (though I’ll love you forever if you do 🙂 and remember, the more entries you make, the more chance you have of winning!) When the competition closes, the little widget will work its magic and select a winning name at random. I will then contact the winner via email to arrange for the box of goodies to be sent to you.
If you have any trouble at all, please ask via the comments below and I will do my best to help you. Good luck!
The small print:
The prize is a cheese knife, a tray of Prosciutto di San Daniele and a block of Grana Padano and will be sent to the winner by MC Group
The photographs are for illustration only and do not represent the exact prize
There is only one prize and there will only be one winner
There is no cash alternative
The winner will be selected at random by the Rafflecopter widget
The prize can only be posted to a mainland UK address
Once the prize has been posted, neither MC Group nor Easy Peasy Foodie can be held responsible for any loss or damage to the parcel during transit
Entry is via the Rafflecopter widget only
The Rafflecopter giveaway will close at midnight on 20th October 2016
The randomly selected winner will be contacted by email within 48 hours of the giveaway closing
The winner will have 7 days to respond, otherwise a new winner will be drawn
The giveaway is free to enter