How-to make Parmesan & Prosciutto Loaf

Cooking-Outdoors Chef Gary House whips up a mouth watering recipe on the all new Camp Chef Italia Artisan Pizza Oven. In his words the recipe is “surprisingly easy and quick….to put together and bake on the grill or in this case, the Camp Chef Italia Artisan Pizza Oven”. We are certainly going to give this one a whirl, and so should you.


  • 1 1/4 oz dried yeast
  • 1 tsp sugar
  • 1/2 cup warm milk
  • 2 cups plain flour
  • 1 tsp salt
  • 1 egg, slightly beaten
  • 1 oz butter, melted and cooled slightly
  • 1 tbs milk, extra
  • 2 oz sliced prosciutto, finely chopped
  • 1/2 cup grated Parmesan cheese


1. Mix the yeast, sugar and milk in a bowl.
2. Cover and set aside in a warm place for 10 minutes, or until frothy.
3. Mix the flour and salt in a bowl.
4. Make a well in the center and add the egg, butter and frothy yeast.
5. Mix to a soft dough and gather into a ball: turn out onto a floured surface and knead for 8 minutes, or until elastic.
6. Put in an oiled bowl, cover loosely with greased plastic wrap and leave in a warm place for 1¼ hours, or until doubled in size.
7. Punch down the dough, turn out onto a floured surface and knead for 30 seconds, or until smooth.
8. Roll out to a rectangle, 12″ x 8″, and brush with some extra milk.
9. Sprinkle with the Prosciutto and Parmesan, leaving a border.
10. Roll lengthways into a log shape.
11. Lay on a greased baking tray and brush with the remaining milk.
12. Slash the loaf at intervals.
13. Leave to rise in a warm place for 30 minutes. Bake at 425°F for 25 minutes.

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