My Pizza Bel Paese Recipe

The Pizza Bel Paese, or “Beautiful Country” Pizza, is a culinary ode to Italy, a country renowned for its rich culinary heritage, breathtaking landscapes, and vibrant culture. This pizza embodies the essence of Italy, combining the simplicity of fresh, high-quality ingredients with the sophistication of flavors that Italian cuisine is celebrated for. My version of the Pizza Bel Paese is a carefully crafted dish that pays homage to the traditional Italian flavors while offering a contemporary twist, featuring a delightful blend of cheese, prosciutto di Parma, and freshly roasted asparagus, all brought together with a hint of olive oil, salt, pepper, and lemon juice.

The creation of the Pizza Bel Paese is inspired by the beauty and diversity of Italy, often referred to as the “Beautiful Country.” Each ingredient is a representation of the Italian culinary landscape, chosen for its quality, flavor, and the story it tells of Italy’s rich gastronomic traditions. The base of the pizza, a soft and delicate dough, is the canvas upon which these ingredients come together, each adding its own unique texture and taste to the overall masterpiece.

The cheese, a fundamental element of Italian cuisine, is selected for its creamy texture and rich flavor, which melts beautifully, enveloping the other ingredients in a warm, velvety embrace. This cheese not only adds depth to the pizza but also serves as a tribute to Italy’s longstanding cheese-making tradition, showcasing the craftsmanship and passion that go into producing each wheel.

Prosciutto di Parma, a symbol of Italian charcuterie excellence, brings a touch of elegance and a burst of savory flavor to the pizza. This cured ham, known for its delicate taste and silky texture, is sourced from the Parma region, where age-old techniques and a strict adherence to quality and tradition ensure its incomparable quality. The inclusion of prosciutto di Parma is a nod to the importance of regional specialties in Italian cuisine, highlighting the country’s dedication to preserving its culinary heritage.

Fresh asparagus, roasted with olive oil, salt, pepper, and a hint of lemon juice, introduces a vibrant and slightly tangy element to the dish. The roasting process enhances the natural sweetness and crispness of the asparagus, adding a layer of complexity and a fresh, bright note that balances the richness of the cheese and prosciutto. This vegetable, chosen for its seasonal freshness, reflects the Italian principle of “cucina povera” – the art of creating simple, yet delicious meals from a few high-quality ingredients.

The finishing touch, a drizzle of olive oil and a sprinkle of freshly ground pepper, ties all the flavors together, adding a subtle richness and a hint of spice. The lemon juice, freshly squeezed, brightens the dish, lending a light acidity that elevates the overall taste profile, making each bite a delightful exploration of flavors.

Crafting the Pizza Bel Paese is an act of love, a process that involves not just the assembly of ingredients but also an appreciation for the stories they tell and the culture they represent. This pizza is more than just a meal; it is a celebration of Italy, an invitation to explore the depth and diversity of its culinary landscape through a dish that is both humble and extravagant.

In sharing my Pizza Bel Paese recipe, I aim to transport you to Italy, to the heart of a country where food is a way of life, a reflection of its history, and a joy to be shared. This pizza, with its harmonious blend of flavors, serves as a reminder of the beauty that can be found in simplicity, the importance of tradition, and the endless possibilities that arise when passion and creativity meet. The Pizza Bel Paese is not just a tribute to the “Beautiful Country” but also a testament to the enduring allure of Italian cuisine, a cuisine that continues to inspire and delight palates around the world.

Beautiful Country Pizza

Recipe by DaveCourse: Main, LunchCuisine: ItalianDifficulty: Moderate

Servings

4

servings

Prep time

30

minutes

Cooking time

8

minutes

Calories

800

kcal

This classic and popular pizza is made with Bel Paese (“beautiful country”) cheese, prosciutto di Parma, and fresh asparagus that have been roasted with olive oil, salt, pepper, and a little lemon juice. The cheese is arranged over the dough and then the prosciutto and asparagus are laid out on top like spokes on a wheel. Placed two fresh basil leaves in the center of the pizza just before it is served. Bellissima!

Ingredients

• For the Dough

• 1 portion (9.5 ounces) neapolitan pizza dough at room temperature

• Caputo flour for dusting

• For the Topping

• Sea salt

• Freshly ground pepper

• 1 teaspoon fresh lemon juice

• 21 / 2 tablespoons extra-virgin olive oil

• 5 spears asparagus, tough ends removed, peeled

• 2 ounces bel paese cheese, cut into six 1 / 4-inch-thick slices

• 5 thin slices (about 2 ounces) prosciutto di parma

• 2 large fresh basil leaves

Directions

• Position an oven rack in the upper third of the oven and place a baking stone on the rack. Preheat the oven to 500°F. Have ready a pizza peel.
• Arrange the asparagus in a single layer in a small baking dish or ovenproof skillet. Drizzle 11 / 2 tablespoons of the olive oil and the lemon juice over the top. Season lightly with salt and pepper. Roast until crisp-tender and nicely browned at the tips, about 12 minutes. Transfer to a plate to cool slightly.
• Remove the dough from the plastic bag, keeping the smooth top side facing up. Place it on a lightly floured work surface and lightly dust the dough with flour. Using your fingertips (but not your nails), press down on the dough to flatten it and push it outward into a larger circle. Flip the dough over and repeat on the other side, and then flip the dough back over. (You always want the smooth side up.)
• Thinking of the circle of dough as a clock face, make a fist with your left hand and place it firmly at the 9 o’clock position, about 1 inch in from the edge (this will keep the edge of the dough slightly thicker). Place your right hand at the 3 o’clock position, putting your thumb on top of the dough and your other fingers underneath.
• Lift the dough and stretch it a bit. Move the dough a one-eighth turn and repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker edges.
• Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking.
• To top the pizza: Drizzle the remaining 1 tablespoon olive oil over the dough, leaving a 1-inch border. Arrange the slices of cheese in a single layer over the top.
• Arrange the asparagus like the spokes of a wheel evenly around the pizza. Arrange a slice of prosciutto between each asparagus spear; drape the prosciutto so it curves rather than laying it perfectly flat.
• Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.)
• Bake the pizza until the crust is crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting board.
• Place the basil leaves in the center of the pizza. Slice the pizza into wedges, or leave whole to be eaten folded in quarters, and serve immediately.