Jamón Ibérico de Recebo Pizza

February 25, 2012 § 1 Comment

Every time that I take a trip to Spain I feel re-energized and like a completely new person. España has a way of putting everything into perspective; they take their time with everything, and when they actually decide to do something they do it to perfection. Nothing is ever half assed, especially when it comes to their Jamón.

Don’t you even DARE try calling this stuff Prosciutto, you will be castrated and exiled from the country immediately.

I took the liberty of buying nearly 2 kilos of the stuff since I wouldn’t be able to eat for months if I tried to purchase this stuff back in the states. When I explained to the ham master who was slicing my ham that the lonchas (strips/slices) that he was cutting for me go for over 100 dollars a POUND in the states, he declared me to be a liar since it is something that every Spaniard has at least a slice or two of every day.

I also bought a kilo of Manchego Cheese…when in Spain…

Other purchases included Azafrán (Saffron), Reblochon (Stinky delicious Brie from France), Chorizo, Liters upon liters of Olive Oil, Dark Rum, and Tapas plates! Clearly I only had food on my mind haha.

Ingedientes

-Pizza Dough (Homemade is always better, but you can obviously buy the pre-made stuff if you’re lazy)

-150 grams of Jamón Iberico de Recebo (about 7-8 slices) (The fat on this ham literally starts to turn to liquid at room temperature. It’s the most amazing thing ever)

-1/8 lb of Manchego Cheese grated finely

-1/4 lb of Brie, in slices

-1 medium Vidalia Onion cut into thin half moons, caramelized

-8oz of Baby Bella Mushrooms, sliced and sauteed

-Salt and Pepper to taste

-Spanish Extra Virgin Olive Oil.

Method

Pre-heat your oven to 500 degrees.

Par-bake your dough (place on your baking sheet without anything on the dough) and bake for 3-4 minutes. This helps the pizza to not become soggy when you put all your ingredients on it. If you have a pizza stone, you can avoid this step but I am not enough of a baller yet to have one of those nifty things.

Place your onions and mushrooms on first after par-baking, and spread out evenly. Add your cheeses, and lastly your precious Jamón. Drizzle on some olive oil for taste.

Bake for 7-8 minutes until crispy and golden brown.