Name: Pizza alla Campofranco
Yield: Makes one 30 cm pizza, about 8 generous servings
Cuisine: French
Ingredients: 350 g fresh mozzarella cheese, thinly sliced; 100 g prosciutto, thinly sliced and shredded; One batch Brioche Dough, pressed flat on a floured baking sheet, covered with clingfilm and chilled in the refrigerator until firm, at least 2 hours or up to 18 hours; 2 tablespoons olive oil; 10 g torn basil leaves; Freshly ground black pepper; 50 g grated Parmigiano-Reggiano; 900 g plum tomatoes, skinned, quartered, and seeded (see Note)

Preparation info

Makes one 30 cm pizza, about
8
generous servings

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

The town for which this unusual pizza is named is in Sicily. Pizza alla Campofranco was probably invented by a monzù (the monzù were French-trained chefs who worked for the nobility in Sicily and Naples) in the home of Don Antonio Lucchesi Palli, Prince of Campofranco. During the prince’s life he was a right-hand man to King Ferdinand of the Kingdom of the Two Sicilies. Naples was also a part of the kingdom, which explains why