Schiacciata with pesto, prosciutto cotto and mozzarella

Created byAndrzej Wiesławski

Ingredients(for 1 serving)

1 Schiacciata romana white pre-sliced

20 g green pesto

20 g prosciutto cotto, slices

30 g mozzarella, slices

10 g rocket

30 g cherry tomato, halved

5 g basil leaves

5 g pine nuts

Schiacciata romana white pre-sliced

100 g

16 cm

5001921

Difficulty

Basic

Cooking time

5 + 10 min

Price range

This Schiacciata Romana will become a fixture on your menu. Why? The tricolour combination of green pesto, red tomato and white mozzarella is always the perfect partner to Italian bread. Just pick your favourite Italian bread! A thin, crispy schiacciata or a thick, fluffy focaccia?

Setup

Bake the schiacciata as directed on the packet. Leave to cool on a wire rack.

Briefly toast the pine nuts in a dry frying pan.

Preparation

Open the fully baked, pre-sliced schiacciata.
Spread the pesto on both halves. Top the bottom with the mozzarella, ham, rocket and tomatoes.
Season with a freshly ground salt and pepper , and garnish with the basil leaves and pine nuts. Put the top slice on.
Serve immediately!

Tips from the chef

Tip 1

"Want to reduce costs and/or appeal to veggie customers? Just leave out the prosciutto. The pesto, mozzarella, rocket and tomato have enough flavour to hold this Italian sandwich up."

Tip 2

"You can also serve this schiacciata lukewarm or warm. This means you don't need to bake the bread in advance. Fill and then grill or bake briefly in your contact grill, traditional oven or quick-bake oven."

Tip 3

"You can experiment with this traditional Italian flavour bomb. Try red pesto instead of green pesto, taleggio instead of mozzarella or grilled vegetables instead of (raw) tomato."

Did you know?

Schiacciata is inspired by traditional recipes, prepared with high-quality ingredients with respect for traditional baking methods. The unique biga dough is fermented Italian style with just 3 ingredients: water, flour and yeast. The baker then presses gently into the dough with their fingers to create an authentic artisanal look and proofs the dough five times for a soft lamination and an airy dough. This is then baked according to the Romana method: briefly, on stone and at a high temperature.