Pizza Simmenthal: A Unique Italian Delicacy
Simmenthal
Equipment
- Equipment Needed
- Pizza stone or baking sheet
- Mixing bowls
- Rolling Pin
- Knife (for slicing)
- Oven
Ingredients
- Ingredients
- For the dough:
- 500 g all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet 7g dry yeast
- 320 ml warm water
- 2 tbsp olive oil
- For the topping:
- 200 g Pomodoro fresh or canned tomato sauce
- 200 g Mozzarella sliced or shredded
- 100 g Formaggio Francese French cheese, any mild creamy cheese like Brie or Camembert can work
- 200 g Pomodorini cherry tomatoes, halved
- 150 g Simmenthal canned beef, sliced thinly
- Fresh basil leaves for garnish optional
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Method
- Prepare the Dough (1 hour stand time)
- Step 1: In a large bowl, combine the flour, salt, and sugar. Mix to combine.
- Step 2: In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
- Step 3: Add the yeast mixture and olive oil into the flour mixture and stir until it forms a dough.
- Step 4: Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
- Step 5: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
- Prepare the Toppings
- Step 1: While the dough is rising, slice the mozzarella and Formaggio Francese.
- Step 2: Slice the Pomodorini (cherry tomatoes) in half.
- Step 3: Open the Simmenthal and slice the beef into thin strips.
- Assemble the Pizza
- Step 1: Preheat your oven to 250°C (480°F) if using a pizza stone, or 220°C (430°F) if using a baking sheet.
- Step 2: Once the dough has risen, punch it down gently and roll it out into a circle or rectangle, depending on your preference.
- Step 3: Transfer the rolled-out dough to your pizza stone or baking sheet.
- Step 4: Spread the Pomodoro (tomato sauce) evenly over the dough.
- Step 5: Arrange the mozzarella and Formaggio Francese slices over the pizza.
- Step 6: Add the Pomodorini and Simmenthal slices on top of the cheese.
- Bake the Pizza
- Step 1: Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and crispy, and the cheese is melted and bubbly.
- Step 2: Once baked, remove the pizza from the oven and drizzle with a little olive oil.
- Step 3: Optionally, garnish with fresh basil leaves before serving.
- Tips and Variations:
- Substitutions for Dietary Needs:
- Gluten-free: Use gluten-free pizza dough if you have a gluten sensitivity.
- Vegetarian: Skip the Simmenthal and add more veggies like mushrooms, bell peppers, or zucchini.
- Dairy-Free: Use a non-dairy cheese or skip the cheese altogether and load up on veggies and Simmenthal.
- Crust Variations: You can make a thick or thin crust based on your preference. If you prefer a softer crust, opt for a slightly thicker dough and avoid baking it for too long.
- Simmenthal Alternatives: If you can’t find Simmenthal, you can use other forms of canned or cooked beef, or even grilled chicken for a different but still savory topping.
Pizza is one of the most iconic dishes in Italian cuisine, and today, let me show you how I make a twist on the classic: Pizza Simmenthal, featuring Pomodoro, Mozzarella, Formaggio Francese, Pomodorini, and Simmenthal (a delicious canned beef that adds a savory, unique touch). This recipe is a fun variation that brings together the freshness of tomatoes, the creamy melt of mozzarella, and the savory depth of Simmenthal. From my own personal experience, this pizza is always a crowd-pleaser.
Notes on What to Expect When Making Pizza Simmenthal
- Dough Consistency:
- The dough should feel soft, slightly tacky, and elastic after kneading. If it feels too dry, add a tiny bit more water; if too sticky, sprinkle a little more flour during kneading. Once risen, the dough should double in size and be easy to roll out.
- Topping Balance:
- Simmenthal has a rich and savory flavor, so it’s important to balance it with the tanginess of the pomodoro and the creaminess of the mozzarella and French cheese. Don’t overload the pizza with toppings to avoid a soggy crust.
- Crust Texture:
- Expect a crust that’s crispy on the outside yet soft and chewy on the inside, especially if you use a pizza stone. Preheating the stone ensures a great bake and prevents the bottom from becoming soggy.
- Cheese Melting:
- The mozzarella will melt beautifully, creating a gooey texture, while the French cheese will add a creamy, slightly earthy depth. Watch as the cheese bubbles and turns slightly golden it’s a great visual cue that your pizza is nearly ready.
- Tomato Freshness:
- The pomodorini (cherry tomatoes) will roast lightly, softening and releasing their juices for a burst of sweetness that complements the savory Simmenthal.
- Simmenthal Texture:
- Simmenthal is soft and tender right out of the can, and when baked, it slightly caramelizes at the edges, adding a pleasant contrast to the creamy and juicy toppings.
- Aroma:
- As it bakes, the combination of melted cheese, fresh basil, and warm, savory Simmenthal creates an aroma that’s irresistibly inviting.
- Final Presentation:
- Once garnished with fresh basil and drizzled with olive oil, the pizza has a fresh, vibrant, and rustic look perfect for serving at a casual meal or special occasion.
From my own personal experience, you’ll enjoy both the process and the result of making this pizza. It’s a satisfying recipe that offers creative freedom and a uniquely delicious payoff.
Ingredients
- For the dough:
- 500g all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (7g) dry yeast
- 320ml warm water
- 2 tbsp olive oil
- For the topping:
- 200g Pomodoro (fresh or canned tomato sauce)
- 200g Mozzarella, sliced or shredded
- 100g Formaggio Francese (French cheese, any mild creamy cheese like Brie or Camembert can work)
- 200g Pomodorini (cherry tomatoes), halved
- 150g Simmenthal (canned beef), sliced thinly
- Fresh basil leaves for garnish (optional)
- Olive oil (for drizzling)
- Salt and pepper to taste
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Simmenthal now.
Detail Overview
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Time to Stand: 1 hour for dough proofing
Total Time: 1 hour 30 minutes
Ease of Cooking: Medium
Servings: 4 (depending on portion size)
Calories per serving: ~300-350 kcal (depending on cheese and Simmenthal amount)
Cuisine: Italian
Course: Main Course
Equipment Needed:
- Pizza stone or baking sheet
- Mixing bowls
- Rolling pin
- Knife (for slicing)
- Oven
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Simmenthal now.
Method
1. Prepare the Dough (1 hour stand time)
- Step 1: In a large bowl, combine the flour, salt, and sugar. Mix to combine.
- Step 2: In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
- Step 3: Add the yeast mixture and olive oil into the flour mixture and stir until it forms a dough.
- Step 4: Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
- Step 5: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
2. Prepare the Toppings
- Step 1: While the dough is rising, slice the mozzarella and Formaggio Francese.
- Step 2: Slice the Pomodorini (cherry tomatoes) in half.
- Step 3: Open the Simmenthal and slice the beef into thin strips.
3. Assemble the Pizza
- Step 1: Preheat your oven to 250°C (480°F) if using a pizza stone, or 220°C (430°F) if using a baking sheet.
- Step 2: Once the dough has risen, punch it down gently and roll it out into a circle or rectangle, depending on your preference.
- Step 3: Transfer the rolled-out dough to your pizza stone or baking sheet.
- Step 4: Spread the Pomodoro (tomato sauce) evenly over the dough.
- Step 5: Arrange the mozzarella and Formaggio Francese slices over the pizza.
- Step 6: Add the Pomodorini and Simmenthal slices on top of the cheese.
4. Bake the Pizza
- Step 1: Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and crispy, and the cheese is melted and bubbly.
- Step 2: Once baked, remove the pizza from the oven and drizzle with a little olive oil.
- Step 3: Optionally, garnish with fresh basil leaves before serving.
Tips and Variations:
- Substitutions for Dietary Needs:
- Gluten-free: Use gluten-free pizza dough if you have a gluten sensitivity.
- Vegetarian: Skip the Simmenthal and add more veggies like mushrooms, bell peppers, or zucchini.
- Dairy-Free: Use a non-dairy cheese or skip the cheese altogether and load up on veggies and Simmenthal.
- Crust Variations: You can make a thick or thin crust based on your preference. If you prefer a softer crust, opt for a slightly thicker dough and avoid baking it for too long.
- Simmenthal Alternatives: If you can’t find Simmenthal, you can use other forms of canned or cooked beef, or even grilled chicken for a different but still savory topping.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Simmenthal now.
What to Expect
From my own personal experience, this pizza has a beautiful balance of fresh and savory flavors. The creamy mozzarella blends perfectly with the tangy tomato sauce, while the Simmenthal adds a rich, meaty flavor that makes each bite unique. Expect a slightly crispy crust with a chewy interior and a pizza that’s not your typical, everyday pizza, but one that will impress everyone.
Nutritional Information (Per Serving)
- Calories: ~300-350 kcal
- Fat: 15g
- Carbs: 35g
- Protein: 12g
- Fiber: 2g
- Sodium: 400mg
I hope this guide has made making Pizza Simmenthal seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment.
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
