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