Equipment
Ingredients
Sauce
- 30 ml olive oil
- 4 garlic, peeled and sliced lengthwise
- 400 g plum tomatoes
- 7½ g basil
- 66 g tomato paste
Assembly
- 1 pizza shell, prepared
- 115 g cabbage, cooked
- 15 g butter, softened
- 85 g cream cheese
- 115 g prosciutto
- 18 g parmesan, freshly grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 528 kcal
- Protein
- 20 g
- Carbohydrates
- 59 g
- Fat
- 24 g
- Fiber
- 4 g
- Sugar
- 7 g
- Sodium
- 448 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 33 mg
- Potassium
- 734 mg
- Calcium
- 120 mg
- Iron
- 4.3 mg
- Magnesium
- 41 mg
- Phosphorus
- 173 mg
- Zinc
- 1.1 mg
- Vitamin A
- 161 mcg
- Vitamin C
- 29 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.7 mg
- Vitamin K
- 45 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.57 mg
- Riboflavin
- 0.44 mg
- Niacin
- 4.9 mg
- Folate
- 147 mcg
- Water
- 157 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 260°C (500°F) for at least one hour with the pizza tile inside.
Heat the olive oil in a saucepan over medium heat. Sauté the sliced garlic for 2 to 3 minutes until fragrant but not browned.
Add the plum tomatoes and basil leaves to the saucepan. Simmer the mixture for 15 to 20 minutes.
Incorporate the tomato paste into the sauce over moderate heat and stir until the sauce thickens.
Spread the sauce evenly over the pizza shell. Place the cooked cabbage in the center and top with dots of softened butter.
Place dots of cream cheese in a circle around the cabbage. Arrange the Parma ham slices around the outer edge and sprinkle with grated Parmesan.
Transfer the pizza onto the preheated pizza tile. Bake at 260°C (500°F) for 10 minutes.
Chef's Notes
- For the best sauce flavor, use high-quality San Marzano plum tomatoes. If using canned, ensure they are whole and crush them by hand for a better texture.
- Don't overcrowd the pizza. The ingredients are meant to meld, not to create a dense layer. Ensure even distribution for balanced flavors.
- The key to a crispy crust is a screaming hot oven and a pizza stone or steel. Preheat it for at least an hour to ensure it's thoroughly heated.
- The Parma ham should be added towards the end of baking or even after baking to prevent it from becoming too crispy and dry. Its delicate flavor is best preserved with minimal cooking.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 month — Wrap tightly in foil before freezing.
Reheating: Reheat in a 190°C (375°F) oven for 5-8 minutes until crisp.
Troubleshooting
Burnt garlic in sauce
Cause: Oil temperature was too high or garlic was cooked too long.
Fix: Cannot be fixed; bitter garlic will ruin the sauce flavor. Restart the sauce.
Prevention: Keep heat at medium and stir constantly; remove from heat as soon as garlic becomes fragrant.
Soggy pizza crust
Cause: Oven or pizza tile was not sufficiently preheated.
Fix: Bake for an additional 2-3 minutes, but watch the toppings closely to avoid burning.
Prevention: Ensure the oven preheats for the full 60 minutes to allow the tile to reach maximum temperature.
Cultural Context
While pizza is famously Italian, this particular combination of buttered cabbage and Parma ham leans into a more modern, perhaps Northern Italian-inspired flavor profile. Parma ham (Prosciutto di Parma) is a protected designation of origin (PDO) product from the Emilia-Romagna region, known for its sweet, delicate flavor that complements a wide range of ingredients.
