Greek Parma (gfa) 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
Optional finishing
Method
Base & Sauce
Prepare oven and dough
Preheat oven to 250°C (480°F) with a pizza stone or heavy tray inside for at least 30 minutes. If using a pizza oven, preheat to the manufacturer's high-bake setting. On a lightly floured surface, stretch or roll the pizza dough to a 10–12 inch round (about 25–30 cm) to desired thickness. Transfer to a piece of parchment or a lightly floured pizza peel.
Spread 3 tablespoons Napoli sauce evenly over the dough, leaving a 1/2" (1.2 cm) rim for the crust. Use the back of a spoon in a light circular motion to create an even thin layer.
Cheeses
Evenly sprinkle the 1 cup 3-cheese blend over the sauced dough, leaving the outer rim clear. Distribute cheese to within about 1/2" of the edge so it melts and browns without overflowing.
Scatter the 1 oz crumbled feta on top of the shredded cheese in small clusters so you get pockets of tangy flavor rather than one large mound.
Toppings
Arrange the fire-roasted capsicum strips across the pie in an even layer so each slice will have some. Use about 3 oz total.
Distribute the thinly sliced red onion evenly over the pizza to provide light sweetness and texture.
Place the 10 halved Kalamata olives across the pizza, cut-side down where possible to keep juices on the top.
Evenly scatter the 3 tablespoons semi-dried tomatoes so they are spaced around the pie; pat excess oil off with paper towel if they are very oily.
Do not place the Virginian ham on the pizza before baking. Instead, keep the 4 shaved slices aside to add fresh after baking (this preserves delicate texture and flavor).
Baking
Slide the pizza (on parchment or peel) onto the preheated stone or tray. Bake at 250°C (480°F) for 8–10 minutes, or until the crust is golden and blistered and the cheese is melted and slightly browned. Rotate halfway through for even browning.
If using a home oven without a stone, bake on the hottest rack with a preheated heavy baking sheet; bake 10–12 minutes and watch for browning.
Finishing & Serve
Remove pizza from oven and transfer to a cutting board. Immediately drape the 4 shaved Virginian ham slices across the hot pizza; the residual heat will gently wilt the ham without making it tough.
Scatter the torn basil leaves over the pizza, then sprinkle the 1 tsp dried oregano and 1 tsp freshly ground black pepper evenly. Add chili flakes to taste if using.
Let the pizza rest 2 minutes, then slice into 6–8 slices. Serve hot.