Pizza alla Campofranco

Name: Pizza alla Campofranco
Yield: Makes one 30 cm pizza, about 8 generous servings
Cuisine: French
Ingredients: 900 g plum tomatoes, skinned, quartered, and seeded (see Note); 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; 100 g prosciutto, thinly sliced and shredded; 350 g fresh mozzarella cheese, thinly sliced; Freshly ground black pepper; 10 g torn basil leaves; 50 g grated Parmigiano-Reggiano

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

Ingredients

Europe
Italy
France
Pastry
Pizza
February
Sicily
Breakfast
Mediterranean

Ingredients

Method