This one is a very Swiss inspired pizza. When my wife and I were last there visiting a little town called Tenna, we made a very similar one in our Air BNB, but added fresh Valais Apricots also…which unfortunately, we don’t have this time, so we will have to make due with a few substitutions. However, these ingredients make a great blend of salty, creamy, earthy, nutty, and sweet to complete the perfect pizza. And don’t be afraid if you don’t have access to the ingredients (they’re not all easy to find)…I’ll suggest some suitable substitutions in the ingredient list so there will be no stopping you!
Time: 30 Minutes
Ingredients:
- Pizza dough or crust (store bought works well in a pinch, and homemade is a great option as well if you have a little more time. Check my Pizza Dough page as I add more dough/crust varieties)
- Schinken. If this isn’t available, swap it out for prosciutto. They are very similar, and you can still call it “Schinken,” and it’s unlikely anyone will call your bluff.
- Appenzeller. If this isn’t available, I bet you can find Gruyere. Just try to get a gruyere that isn’t aged more than 6-12 months, or it won’t melt as well.
- Any other toppings you see fit. We like to add Arugula, Swiss Chard, Baby Spinach, Green Onions, Cherry Tomatoes, Figs, Apricots, or Pears.
- A little olive oil or a white balsamic glaze
Method:
- Place your pizza stone or pan in the oven, and preheat to 425 degrees F
- While the oven heats, either grate or slice your cheese. Grating will give you better coverage, and slicing will give a more rustic look. Up to you!
- Slice any toppings you may be adding to the party. (Either slice the schinken, or just place it atop the crust to cover)
- When the oven is heated, and the pizza stone hot, place your dough/crust on it (with a little cornmeal down first if using fresh dough)
- Then spread a little olive oil or balsamic glaze around the top (or skip it…all depends on how moist you want your pizza)
- Place your schinken (or “schinken”) on the dough, and then your other toppings before finishing it off with the cheese.
- Put the whole thing back in the oven, and cook for about 15-20 minutes until your crust is crispy, and your cheese is melted.
- Remove from oven, plate, devour, and enjoy!
One comment