Portofino pizza is a leavened product that I recommend you try 🙂
It’s my first time preparing it and now I wanted to write the recipe to let you know it.
I don’t know if there is an original recipe but I was inspired by a local pizzeria that offers it to its customers.
Yes, the other day while walking with a friend, we were attracted by the menu displayed outside a pizzeria. Among the menu, a version of a pizza called Portofino was offered. Immediately attracted by this pizza, I told myself I would try it soon.
And so today I enjoyed it for lunch 😉
It is truly delicious yum yum…..
There are few and simple ingredients like tomato, stracciatella, prosciutto crudo, and the essential Genoese pesto.
Instead of tomato sauce, you can use blended cherry tomatoes.
I used a large mold, but if you want, you can use a 10-inch mold by halving the doses.
So, do you want to try it too? In the meantime, I’ll present my version 😀
P.S.: I suggest you also try the:
- Difficulty: Medium
- Cost: Medium
- Rest time: 15 Hours
- Preparation time: 15 Minutes
- Portions: 12-inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 644.65 (Kcal)
- Carbohydrates 90.97 (g) of which sugars 4.42 (g)
- Proteins 24.48 (g)
- Fat 21.96 (g) of which saturated 1.71 (g)of which unsaturated 1.73 (g)
- Fibers 3.40 (g)
- Sodium 1,634.63 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Portofino pizza
- 3 1/3 cups all-purpose flour
- 3.5 oz sourdough starter (or 0.5 oz fresh yeast or 1.5 teaspoons dry yeast)
- 7 oz water
- 2 tbsp extra virgin olive oil (+ more for greasing the dough)
- 1 tsp salt
- 7 oz tomato sauce
- 5.3 oz stracciatella
- 2.8 oz prosciutto crudo
- 1 oz Genoese pesto
Tools
- 1 Bowl
- 1 Small pot
- 1 Teaspoon
- 1 Tablespoon
- 1 Parchment paper
- 1 Pan
Steps for Portofino pizza
Prepare the dough:
In a bowl, pour the flour and sourdough starter.
Heat the water with the oil in a small pot in which the salt has been dissolved. Stir with a spoon and pour the mixture over the flour and sourdough starter.
Stir with a spoon. Start kneading with your hands moving to the table, work the dough until it forms a ball.
Place it in a covered bowl in a warm place until it doubles (I leave it overnight).
Cover a pan with parchment paper and spread the dough with oiled hands.
Pour the tomato sauce over the surface.
Let rise again in a warm place for about 3 hours.
Preheat the oven to 392°F (static mode) and bake the Portofino pizza for about 30 minutes.
Remove from the oven, add spoonfuls of stracciatella, slices of prosciutto, and finally the pesto with a teaspoon.
The Portofino pizza is ready to be served.
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