Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, parma ham & mozzarella pitta pizza’s. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Parma Ham & Mozzarella Pitta Pizza’s is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Parma Ham & Mozzarella Pitta Pizza’s is something which I have loved my entire life.
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To begin with this particular recipe, we must prepare a few components. You can have parma ham & mozzarella pitta pizza’s using 5 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Parma Ham & Mozzarella Pitta Pizza’s:
- Get 4 Mini Wholemeal Pitta Breads
- Get 30 g Mozzarella
- Make ready 80 g Parma ham, shredded
- Prepare 3 fresh tomatoes, diced
- Make ready 8 tsp tomato puree
And Parma ham from "why" has a lot of it. Just think of its millenary tradition: it was the main element of the Roman banquets, loved above all for its refined and delicate taste, which made it an excellent dish to accompany with good red wine. learn more. We ship Parma Ham to United States of America. Parma ham is the most well known of Italy's cured ham, produced in the province of Parma.
Steps to make Parma Ham & Mozzarella Pitta Pizza’s:
- Lightly toast the pitta breads.
- While still hot, carefully split the pitta’s in two using a sharp knife.
- Spread a tsp of tomato puree on each pitta bread half.
- Top with diced tomatoes, mozzarella and Parma ham.
- Grill for 5 minutes until the cheese has melted.
We ship Parma Ham to United States of America. Parma ham is the most well known of Italy's cured ham, produced in the province of Parma. It's usually thinly sliced, and can be eaten as a starter, in sandwiches, or used in cooking. Try our delicious recipes for chicken wrapped in Parma ham and Parma ham pizza. Making a Parma Ham is a long and painstaking process; all producers of Prosciutto di Parma share one goal: To cure a leg of pork with pure sea salt in order to keep the meat as sweet-tasting and as supple as possible.
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