Brie and Ham Pizza {Pizza con Prosciutto Cotto e Brie}

by cakeduchess on January 31, 2012 · 35 comments

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There are some Italian meals you will always find us making in our kitchen during the week. On any night of the week, you will find us making pasta, risotto, and of course, homemade pizza. 

The kids like a simple pizza Margherita and we like to add different toppings to our pizzas. A favorite pizza for me is made with anchovies and olives. I also happen to like a pizza bianca or a pizza with arugula and prosciutto crudo. Everyone is excited when we declare it’s Pizza Night!
When ManPans let us know they were releasing new pizza pans, we were really looking forward to giving their pizza pan a try! We are fans of the ManPans company because they are made here in the USA and are a green/eco-friendly company.

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The perforations in the pan ensure your pizza will be evenly baked (no soggy middles)and will have a light and crispy crust. The pizza cooked perfectly in the middle and it slid off the pan very easily. A pizza baking dream.
If you are like us and enjoy making homemade pizza for your family, you must give these pans a try.:) If you don’t have the time to make your own dough, buy the dough at your supermarket in the bakery section.

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The ManPans Perforated Pizza Pan specs are:

  • Perforated Pizza Pan 16″ in diameter pizza pan 
  • Very durable, made of heavy 14-gauge (.063″) hard anodized aluminum. 
  • The perforation adds more snap to bottom of crust. 
  • The easy grip-lip makes removing your pizza from oven easy with an oven mitt. 
  • The perfect pan for home with commercial durability and performance Easy grip-lip rim 
  • Commercial Quality Hard Anodized .080 Aluminum Exceptional Durability 
  • PTFE Free, Water-Based Release Coating: Gem-X2 Easy Clean Up Heat Safe to 700 Degrees Fahrenheit.
  • Only $21.99!!

ManPans uses .080 aluminum that is is coated with Gem-X2. Not only are the pans non-toxic they are manufactured in a eco-friendly way. You can read more about that here. The Gem-X2 release coating is water-based, and is 100% PTFE free and free from any fluoropolymer coatings. The coating will not scratch or flake off into your food.
All ManPans are:

  • Made in the USA 
  • Non-toxic and stick resistant surface 
  • Durable and metal utensil safe 
  • Green, Eco-friendly Manufacturing 
  • Guaranteed: 30-day money back and limited lifetime warranty

The new Pizza line consists of a Pizza pan, two 9″ pie pans, and a pizza rocker knife- (how cool is that?) ;)

Disclosure: ManPans provided us with their pizza pan to review. Our opinions are our completely our own.;)

This is a delicious pizza that I learned how to make from Fabrizio. They make this at the restaurant and it is a popular pizza topping. The gorgonzola cheese mixture is creamy and delicious and goes wonderfully with the brie. I’m ready for another one just looking at these pictures of this mouth-watering pizza. If you are cutting back on meats, omit the ham for a wonderful meat-free pizza.
 

Ingredients

For the dough:
3/4 cups of water
1 teaspoon sugar
1/2 teaspoon of active-dry yeast
1/2 tsp salt
2 cups  unbleached all-purpose flour

Topping:
4 ounces brie, cut into small chunks
4 ounces gorgonzola, mascarpone, cream cheese, mixed in food processor *(1 ounce gorgonzola, 1 ounce mascarpone, 2 ounces cream cheese)
4 slices prosciutto cotto (ham) 
1 large tomato, sliced very thin
1 tablespoon olive oil
1 teaspoon dried oregano

Directions:

Combine the water, sugar, and yeast in a large bowl and stir until dissolved. Add salt and 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add the other cup of flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible. 
Scoop up the dough with your hands and dump it onto a floured board or marble surface. Knead until you have achieved a smooth and firm dough (about 6-8 minutes). Place the dough in a lightly oiled bowl and cover with a towel. Set the dough aside to rise for about 45 minutes. (I place my dough in my laundry room because it is the warmed room in the house).
Cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rest 15 minutes. 
Preheat the oven to 450 degrees. Dust a clean work surface lightly with flour. Roll out the dough round into a 10-inch oval about 1/4-inch thick. You can also your hands for this part and make a free form pizza. 
Gently arrange the thin tomato slices over the dough. Place the brie cheese chunks evenly over the surface of the dough. Drop  the gorgonzola mixture in spoonfuls over the surface of the dough. then top with the ham slices.  Drizzle the olive oil on top of the pizza and sprinkle on the dried oregano.

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Bake 15 to 18 minutes, until edge of pizza is golden brown and cheese is bubbling.

If you aren’t making a pizza with the remaining dough ball, freeze it for your next pizza night.

{ 35 comments… read them below or add one }

Sandra M. January 31, 2012 at 1:55 am

Now this is the pizza that I would eat in a second:)..Lora you did amazing job..Awesome post and yummy pizza!!

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Lisa January 31, 2012 at 2:06 am

I love brie, no idea why I never thought of putting it on a pizza. The creamy mascarpone, gorgonzola, cream cheese mixture drizzled all over is making me want to make a stop in Fla before France ;)

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Paula January 31, 2012 at 2:46 am

I have four pizza pans (two with holes and two without) and one pizza stone. One day I’m going to fill every one of them with your Fabrizio’s pizza crust recipe. It looks wonderful and as much as I make my own pizza very frequently, I’ve only made my own crust once and I was not happy with it. Time to try again…with this recipe ;

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Shulie January 31, 2012 at 3:53 am

Ooh this crust looks to die for Miss Lora. Now I wish for some pizza.You know I don’t eat ham but I would totally make this w/o the ham!! :)

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SweetSugarBelle January 31, 2012 at 4:01 am

Gorgeous, Lora!

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Sudha January 31, 2012 at 4:19 am

A mouthwatering pizza you have here,Lora!Fabulous!

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Lizzy January 31, 2012 at 11:00 am

Amazing photos of a delectable pizza! Brava!!!! xo

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Maris (In Good Taste) January 31, 2012 at 11:10 am

One word-gourmet! This is exquisite!

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Becky January 31, 2012 at 11:21 am

Love the combo of all of these ingredients on your pizza that looks so good. Will have to try Fabrizio’s crispy crust. Great pics as always!

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Jen January 31, 2012 at 12:13 pm

The first thing that came to mind when I saw this pizza, Oh Wow!
Looks delicious!

: ))
Jen

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Carolyn January 31, 2012 at 12:31 pm

Mmmmm, so delicious, Lora!

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Renee January 31, 2012 at 1:14 pm

Now I’m hungry. I love brie and this pizza looks so tasty!

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Claudia January 31, 2012 at 2:33 pm

All that melted cheese makes me weak at the knees.

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The Mom Chef January 31, 2012 at 2:41 pm

I love Brie but have never even thought about putting it in pizza. It’s France meeting Italy for sure.

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Katrina {In Katrina's Kitchen} January 31, 2012 at 3:12 pm

Lora I loooooove your header!!! ♥

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Nami | Just One Cookbook January 31, 2012 at 6:17 pm

My friend has this pizza pan and that was the first time I saw it. We pizza stone in our oven so we’ve been using it and like it, but I was surprised with the result of this pizza pan too. I forgot about it. The part I like about this pizza pan is that you can serve right away. With pizza stone, you have to transfer it to a pizza peel or plate. Looking at your delicious pizza on this, I’m completely sold by the idea of having this pan and delicious pizza you made… I love your combination of brie (yum!) and ham. Nice combo!

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Kiri W. January 31, 2012 at 6:18 pm

Brie pizza? Oh good lord, I am SO in! That sounds and looks amaaazing!

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A Thought For Food January 31, 2012 at 6:27 pm

What a combo! Stellar, Lora… stellar!

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Karen Harris January 31, 2012 at 7:21 pm

Beautiful pizza! For the life of me I can’t get a decent photo of a pizza and yours is just perfect. I love your flavor combination here.

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Barbara | Creative Culinary January 31, 2012 at 7:26 pm

Why didn’t I think of this…quite obviously I needed my Italian friend to come to the rescue. Pizza dough in the fridge and some prosciutto I think I need to use or will lose. Plus new ball of fresh mozzarella…yes, I’m going there…pizza night in our house tonight!

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Paula - bell'alimento January 31, 2012 at 9:43 pm

Wow, son morta da fame! Brava! xoxo

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Rachel January 31, 2012 at 9:57 pm

My husband and I love pizza night too! I’ve been kind of stuck ina rut toppings-wise, though, since I usually just go with what’s in the pantry. Now I really want brie on my next pizza!
Cool pan too. I use a baking stone but sometimes I wish I could just plop the crust in a pan that would bake it up nice and crisp without the hassel of the stone.

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livingthesweetlifeblog February 1, 2012 at 2:29 am

That looks like the perfect pizza pan and .. I love how simple but delicious your pizza is. perfection :)

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Happy When Not Hungry February 1, 2012 at 2:39 am

This pizza looks amazing! I love the brie on there. Yum!

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Russell at Chasing Delicious February 1, 2012 at 4:14 am

Oh my gosh the flavors in this pizza are incredible! I am obsessed with making pizza so i will definitely be trying this one asap. Is there a particular brie you like using here?

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Cake Duchess February 3, 2012 at 4:04 am

Hi Russell-Thank you! This time Ile de France brie was used:)

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Xean February 1, 2012 at 9:53 am

This is one of the best pizza recipe I saw.. looks so delicious.

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CulinaryCache February 1, 2012 at 3:35 pm

Your pizza looks amazing and I bet tastes incredible! I love super thin crispy crusts like this! Well done!

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Karriann February 1, 2012 at 4:16 pm

Looks mouth-watering…hope you deliver to Key West!

“Spice it Up”

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Anna and Liz Recipes February 2, 2012 at 1:24 am

Hey Lora this pizza looks fantastic! We love pizza and this is one pizza we have to try! thanks for a super recipe>>:)

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Maureen February 2, 2012 at 6:22 am

I wonder how many syllables I can put into the word yum. This pizza deserves about 9. :)

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Mari February 2, 2012 at 1:53 pm

Thin and crispy… I love how this pizza looks! Your are now a Pizza Duchess :)

Hugs

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Marnely Rodriguez-Murray February 2, 2012 at 4:19 pm

This looks interesting and I’d love to try it since we have such GREAT results using our pizza stone. Wonder what the difference in crispness is! Your pizza does look great!

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Roxana GreenGirl {A little bit of everything} February 2, 2012 at 6:05 pm

the crust is so thin! Love it! And since it’s tomato sauce free I can easily grab the second slice.

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Cake Duchess February 3, 2012 at 4:05 am

Thanks Roxana:)

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