Pizza soufflée, Parma ham, candied pears, hazelnuts and parmesan cream

2/27/24, 8:30 AM

For a change from the classic Margherita pizza, discover Italian chef Giovanni Spataro's soufflé pizza recipe.

This recipe by Giovanni Spataro Cammarata, chef at Dijon's Sublime restaurant, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 30 min
Cooking time: 35 min
Resting time: 3 h

Ingredients for pizza soufflé

For the pizza dough

500 g T45 flour
32 cl water
10 g salt
3 g baking powder
Neutral oil

For the Parmesan cream

1 l cream
250 g grated Parmesan cheese
2 g white pepper

For the pears

2 williams pears
100 g sugar

For the dressing

8 very thin slices 24-month Parma ham
100 g chopped, toasted Piedmont hazelnuts
Cream of old Modena balsamic vinegar
Young shoots or edible flowers

Steps for the soufflépizza

Prepare the pizza dough: pour the flour and baking powder into the bowl of a food processor fitted with a hook, and add a quarter of the water (8 cl). Start the mixer. Pour in the rest of the water a little at a time. Finally, add the salt, making sure it blends well with the dough.
Finish working the dough by hand. It should be smooth and homogenous. Form into a ball and set aside in a bowl covered with cling film. Leave to rest for 3 hours. The dough should have tripled in volume.
Flour the work surface and roll out the dough with a rolling pin (about 3 mm thick). Cut out circles with a cookie cutter and fry in hot oil. The pizza will expand and puff up as it cooks.
Make the Parmesan cream: reduce the cream in a saucepan until it thickens, then add the Parmesan. Melt and season with pepper.
Prepare the pears: heat 50 cl of water and the sugar in a saucepan. As soon as the mixture starts to boil, place the peeled and seeded pears in it for around 15 min, then remove them from the syrup. Once cool, cut into cubes.
To serve: place the Parmesan cream in the center of a flat plate and arrange the pear cubes, hazelnuts and balsamic vinegar cream on top. Place the pizza soufflé on top of the Parmesan cream and the slices of ham on top. Garnish with sprouts or flowers.

For further information

Sublime, 24 rue Bannelier, 21000 Dijon
12.5/20 in the Livre des 109
Read Gault&Millau's review of Sublime

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