Parma Ham Pitta Pizza

My recipe for Parma Ham Pitta Pizza is a great idea for a super simple, quick lunch or supper dish. It uses lots of “store cupboard”, pantry and fridge staples.

*Paid collaboration with  Prosciutto di Parma*

My recipe for Parma Ham Pitta Pizza is a great idea for a super simple, quick lunch or supper dish. It uses lots of “store cupboard”, pantry and fridge staples, such as Prosciutto di Parma, cherry tomatoes, blue cheese, olives and artichokes in oil. Most people will have a couple of packets of pitta breads tucked away in the freezer or in the bread bin, as well as Parma ham, fresh tomatoes, cheese and tinned antipasti ingredients.

We all love my homemade pizza, but when time is tight, this Parma Ham Pitta Pizza recipe is so quick to make, as it’s on the table in well under half an hour. Use any blue cheese you have to hand, but Italian blue cheese is best I think. I have suggested using black olives, but again, green olives will work well too. The only “must have” ingredient is Parma Ham, with its unique taste and traditional production, the taste really cannot be replicated.

Prosciutto di Parma, or as it is also known, Parma Ham, is a regular staple in the Lavender and Lovage kitchen; we love its full-bodied flavour and silky texture, and I use it for all sorts of recipes, such as antipasto platters and for wrapping seasonal fruit in as an amuse bouche. I always have a couple of packets in the fridge for impromptu nibbling, and for recipes such a my Parma Ham Pitta Pizza.

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural with no nitrates and nitrites, which is good news, and has no additives and preservatives (except sea salt). The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma in the area of Emilia Romagna in Italy. The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma.

Only hams that have passed strict curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five-pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin. As I said before, it’s one of those staple ingredients that I always have in the fridge for impromptu snacking, pasta, pizza and other Italian recipes.

Late last year in 2019,  I was part of a small press group who visited Parma, The City of Gastronomy, courtesy of Prosciutto di Parma, to see and experience first hand where this iconic and rather delectable ham originates from.

Although I was only in Parma and the surrounding area for 24 hours, we were treated to a plethora of restaurant and dining experiences, as well as a guided tour of the city. After a sightseeing tour around this historic Italian Creative UNESCO City for Gastronomy, and a Parma Ham tasting event at Bistrò del Prosciutto di Parma as part of the Gastronomy Festival, it was time to eat again

I’ve listed some other ideas how to serve my latest recipe for Parma Ham Pitta Pizza below, the only proviso is that you use Prosciutto di Parma Ham. Optional extras or substitutions:

• Capers
• Parmigiano Reggiano cheese
• Sun-dried tomatoes in oil, drained
• Pesto instead of tomato puree
• Green olives or a mix of black and green olives
• Anchovies
• Chargrilled mushrooms in oil, drained
• Basil leaves instead of oregano
• Wholemeal pitta breads
• Can be grilled under a pre-heated and hot grill

Regular readers of Lavender & Lovage will know I have worked with Prosciutto di Parma before. And, I have some lovely recipes that I created for them last year, which I will share now. So, as well as today’s Parma Ham Pitta Pizza, I can share some more simple but very quick and easy recipes using Prosciutto di Parma Ham below.

Italian Sub Sandwich with Prosciutto di Parma, Salad, and Cheese

Italian Sub Sandwich with Prosciutto di Parma, Salad, and Cheese – An easy to prepare American/Italian inspired “long sandwich” that would be great for outdoor dining and picnics.

Focaccia Bites with Pesto and Prosciutto di Parma

Focaccia Bites with Pesto and Prosciutto di Parma – Delicious little bite-sized aperitivo snacks with classic Italian pesto and Prosciutto do Parma.

Prosciutto di Parma and Peach Mini Skewers

Prosciutto di Parma and Peach Mini Skewers – Delightful little antipasto Parma Ham and peach skewers that are perfect for summer entertaining.

I hope you are inspired to make my Parma Ham Pitta Pizza, it’s extremely easy to to increase the quantities for more than two people, as it is to make a solo dish for one too. The recipe is shared AT THE END OF THIS POST, so carry on scrolling if you just want the recipe! Have a lovely week, Karen

You’ll find the full and printable recipe at the end of this post.

• Pre-heat oven to 200C/400F/Gas Mark 6. Line a baking tray with baking paper.
• Spread the tomato puree over the pitta breads, then add the oregano leaves or dried oregano.

• Arrange the olives and sliced tomatoes over the tomato paste.

• Add the sliced/diced artichoke halves.

• Scatter the blue cheese over the toppings.

• Tear the Parma ham into pieces and pile it into mounds on top of the cheese and other toppings. Drizzle some of the oil from the artichokes over the the ham.

• Bake in the pre-heated oven for about 10 minutes, or until the cheese has melted and the Prosciutto di Parma ham is crispy.
• Serve with more fresh oregano leaves scattered over as a garnish. Great when served with fresh salad and a selection of antipasti on the side.