Recipe For Pizza with Mascarpone and Walnuts

Oven at Punch Pizza, Highland Park, Saint Paul
Image by Aaron Landry via Flickr

Here is a delicious recipe for an unusual homemade pizza with walnuts and mascarpone. Maybe not the lightest pizza in the world, but oh so tasty.

About 600ml (1.2 pints) water
1kg (2 lb)
55gr (2 oz) yeast
6 tbsp extra-virgin olive oil
Up to 20gr (¾oz) salt
2 tsp sugar
150gr mascarpone
100gr mozzarella
40gr walnuts, coarsely chopped
Extra virgin olive oil
Oregano
400gr (14 oz) sieved tomato
Salt
Smoked raw ham (speck) 100gr (3½ oz)

For the dough
Pour the flour on the working surface or in a large bowl and form a hole in the middle. Pour a glass of the lukewarm water in a small bowl, and add the sugar and the yeast. Mix until it’s dissolved.
Pour this mix in the whole in the flour and, in a separate bowl, add 20gr salt and another glass of lukewarm water, mix and pour in the flour. Lastly add the olive oil. Start mixing and kneading, keeping the water and a little of flour close to you, so you’ll be able to add either until you reach the desired texture, which has to be soft and elastic, and it will need more or less water or flour depending on the type of flour you use (and also, on a secondary level on how hard is the water you use).
Once you have kneaded enough, form a ball and put it in a large bowl (dust the bottom with flour first). Let it raise in a warm and humid place until it doubles in size, then stretch it with a rolling pin.
In a small bowl, add the sieved tomato and season with salt and oregano.

Preheat the oven at 220° (428°F) and grease a shallow tin with olive oil. Carefully lay the dough on it and cover with a generous layer of sieved tomato. Put the pizza in the oven for 10 minutes. In the meantime, dice the mozzarella, and add it to the pizza together with small scoops of mascarpone, some extra oil and walnuts. Bake for five more minutes, then take it out, add the smoked ham and serve.
Want to try something more traditionally American? Here is the pepperoni pizza recipe.

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