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Pizza Shells Recipe

Recipe by Pedro M. A. Neves

Pizza shells are crispy, hollowed-out dough vessels filled with savory toppings, combining the best of pizza and edible bowls into one innovative appetizer or light main course. This Italian-inspired creation delivers the authentic flavors of traditional pizza while offering a unique, hand-held eating experience. Golden and crunchy on the outside with warm, melted cheese and toppings inside, pizza shells are perfect for casual entertaining or family dinners.

Ingredients

• 500g all-purpose flour (3¾ cups)
• 7g instant dry yeast (2¼ teaspoons)
• 300ml warm water (1¼ cups)
• 10ml olive oil (2 teaspoons)
• 5g salt (1 teaspoon)
• 150g mozzarella cheese, shredded (1½ cups)
• 100g San Marzano tomatoes, crushed (½ cup)
• 30g fresh basil leaves (¼ cup loosely packed)
• 4 cloves garlic, minced
• 50g prosciutto, diced (optional)
• 25g Parmigiano-Reggiano, grated (¼ cup)
• 5ml olive oil for brushing (1 teaspoon)
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine flour, yeast, and salt. Add warm water and 10ml olive oil, mixing until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic.

2. Cover the dough with a damp towel and let it rise at room temperature for 90 minutes until doubled in size.

3. Preheat oven to 220°C (425°F). Divide dough into 8 equal portions and shape each into a ball. Let rest for 10 minutes.

4. Stretch each dough ball into a thin 15cm (6-inch) round disc. Place on parchment paper over oven-safe bowls (turned upside down) to create a mold.

5. Brush dough shells lightly with olive oil and bake for 12-15 minutes until golden and crispy, then carefully remove from bowls.

6. In a small bowl, mix crushed tomatoes, minced garlic, salt, and pepper to create a quick tomato sauce.

7. Spoon 2 tablespoons of tomato sauce into each shell, then layer with mozzarella cheese, prosciutto, and Parmigiano-Reggiano.

8. Return filled shells to the oven for 8-10 minutes at 200°C (400°F) until cheese is melted and bubbly.

9. Remove from oven and garnish each shell with fresh basil leaves and a light drizzle of olive oil. Serve immediately while warm and crispy.

Substitutions

• Use whole wheat flour (250g) combined with all-purpose flour (250g) for a nuttier flavor and added fiber
• Replace mozzarella with smoked scamorza cheese for a deeper, smoky profile
• Substitute prosciutto with crispy pancetta or omit entirely for a vegetarian version
• Use store-bought pizza sauce instead of fresh tomato sauce to reduce prep time

Tips

• For extra crispness, brush shells with olive oil mixed with garlic powder before baking the second time
• Do not overbake the dough shells in the first baking; they should be set but still pliable for removing from the molds
• Prepare tomato sauce and toppings before baking shells for efficient assembly and serving while warm
• Use ceramic or heat-safe bowls inverted under the dough—avoid plastic or non-oven-safe materials

While pizza shells are a modern Italian-inspired creation, they celebrate the Italian tradition of transforming simple dough and fresh ingredients into something innovative and delicious. This recipe honors the centuries-old pizza-making heritage of Naples and Rome while introducing a contemporary twist that allows diners to enjoy pizza with their hands like an edible vessel.

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