Of which 7.1 g sugars and 19.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (Fontina and cooked ham) · Calcium (Fontina)
Allergens gluten, milk
Valdostana
Fontina, ham and mushrooms, from the Aosta Valley
From the Aosta Valley, in the Alps, with the cheese that defines the region: Fontina DOP, made from raw cow's milk, which melts creamy and tastes of butter and grass. It replaces the mozzarella entirely; with ham and mushrooms, it's the mountain pizza par excellence. A thin layer of tomato keeps it pizzeria-style; without tomato it's just as traditional.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping the dough
- 70 g (2½ oz) peeled tomatoes, crushed
- 90 g (3¼ oz) Fontina DOP, rind removed
- 50 g (1¾ oz) cooked ham (prosciutto cotto)
- 70 g (2½ oz) white mushrooms, sliced
- 8 g extra-virgin olive oil
- 1 g salt for the topping
Method
- Sauté the sliced mushrooms in half the olive oil over high heat for 4 min, until golden and their liquid has cooked off; season with salt.
- Open the dough ball, spread a thin layer of tomato and add the Fontina in cubes, leaving the rim clear.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
