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Pan con Tomate
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Recipe courtesy of Michael Voltaggio

Pan con Tomate with Serrano Ham and Manchego Cheese

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings



  1. Preheat a grill to medium-high heat.
  2. Lightly flour a work surface and place the dough on top. Dust your hands as well and begin to stretch your dough, working in a circle. Stretch the dough until it is 10 to 12 inches in diameter. Place the dough on the grill and cook until charred on both sides, about 10 minutes total.
  3. Clean and remove the stem ends of the tomatoes. Place them in a food processor and pulse to break them up. Strain the tomato pulp through a large fine-mesh strainer to remove some of the liquid.
  4. Spread the tomato pulp over the top of the cooked pizza dough. Drizzle with the olive oil and season with sea salt. Top with the Serrano ham and manchego cheese. Drizzle more olive oil over the top.