Pizza piena Napoletana – Food & Home Magazine
The pizza piena is pure, simple perfection – each mouthful serves as a celebration of Italian flavour
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Cooking tools:
- Springform pan
- Rolling pin
- Pepper mill
- Pastry brush
- Ladle
- Grater
- Kitchen scale
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Parchment paper
- Serving knife
Ingredients
- 18 free-range eggs
- 1 tbsp freshly ground black pepper
- 400g home-made/store-bought standard pizza dough, rolled out thinly into 2 discs
- 650g mozzarella, sliced
- 250g Parmesan, grated
- 300g Parma ham, diced
- beaten egg, to brush
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