Greek Parma Recipe
Fire roasted capsicum, red onion, Kalamata olives, semi-dried tomatoes, Napoli sauce, feta cheese, shaved Virginian ham & our 3 cheese blend.
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Ingredients
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Base & Sauce
Cheeses
Toppings
Finishing & Garnish
Method
Base & Sauce
Preheat
Preheat your oven or pizza stone to 250°C (480°F) or highest setting for 30–40 minutes. If using a baking tray, preheat to the same temperature.
Spread 3 tablespoons of Napoli sauce evenly over the base in a thin layer, leaving the rim clear. Sprinkle 1 teaspoon dried oregano evenly over the sauce.
Cheeses
Evenly distribute 1 cup of the 3‑cheese blend over the sauced base so the cheese covers but doesn't overload the pizza.
Dot 3/4 cup of the crumbled feta across the pizza for pockets of tangy flavor (reserve a little feta for finishing if desired).
Toppings
Arrange 1 cup fire roasted red capsicum strips in a single layer across the cheese.
Scatter the thinly sliced small red onion evenly over the pizza.
Distribute 10 pitted and halved Kalamata olives and 6 pieces of semi‑dried tomatoes across the surface so each slice will have some.
Top with 80 g shaved Virginian ham, tucking some slices slightly under the cheeses so they warm but do not dry out.
Bake
Transfer the pizza to the preheated oven or onto the pizza stone. Bake at highest temperature for 8–10 minutes, or until the crust is golden and the cheese is melted and bubbling. If using a fan oven, check at 7 minutes to avoid overbrowning.
Finishing & Garnish
Remove pizza from oven and let rest 1–2 minutes. Scatter remaining crumbled feta (if reserved) and 6 fresh basil leaves torn or left whole on top.
Grate 1 teaspoon lemon zest over the pizza (optional) and finish with 1 teaspoon cracked black pepper. Slice into 6 slices and serve immediately.