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Star shaped pizza with Creamy White, potatoes, red onion, prosciutto and rosemary

Star shaped pizza with Creamy White, potatoes, red onion, prosciutto and rosemary

Take part in a shareable treat of astronomic proportions with our Star Shaped Pizza recipe. Delicate flavours from a topping of fresh greens, herbs and dry-aged prosciutto work in tandem with a coating of smooth soft white cheese. Outfitted with a centre of velvety decadence, our Castello® Creamy White puts the finishing touch on this unique take on classic pizza. Easy, fun and engaging for both children and grown-ups, our Star Shaped Pizza makes for a hands-on snack or a full-blown meal. As leftovers at lunch, it is the perfect go-to option when looking for a quick bite to eat whether enjoyed hot or straight out of the fridge. Enjoy!

45 mins 4 servings
Salty Tomatoey


  • 1 portion basic pizza dough (for two large pizzas)
  • 1 portion basic tomato sauce
  • 200 g Castello® Creamy White, cut into small pieces
  • 400 g potatoes, cubed
  • 1 tbsp olive oil
  • salt
  • pepper
  • 2 small red onions, cut into rings
  • 16 slices of prosciutto
  • 2 tbsp fresh rosemary
  • 1 egg yolk beaten with 1 tbsp water
  • flat leaf parsley, chopped


1. Prepare the pizza dough according to the instructions.

2. Combine the potatoes with the olive oil, salt, pepper and rosemary.

3. Bake the potatoes in the oven at 200°C for about 30 minutes or until tender.

4. Roll out the dough into a circle on a floured surface.

5. Carefully move the dough onto a piece of baking parchment. Make 8 cuts in the dough all the way around, from the outer edge of the dough in towards the centre. Each cut should be about 6cm long and should not extend all the way to the centre.

6. Then, make 8 small cuts about 2cm long from the centre of the dough out towards the edge.

7. Spread tomato sauce over the part of the pizza base that has not been cut through. Arrange the potatoes, red onions, prosciutto and the Creamy White in a circle on top of tomato sauce.

8. Starting from the outer edge of the dough, lift up each corner where you made the cuts. Fold the corners towards each other so they partly cover the filling and form a triangle. Then, lift up the corners of the dough along the cuts in the centre, folding each one up and out to cover the filling as well.

9. Preheat the oven to 250°C and put an empty roasting pan in the oven.

10. Carefully move the pizza on the baking parchment into the hot roasting pan.

11. Brush the pizza with egg yolk and bake in the middle of the oven at 225°C for about 20 min. or until crispy and golden.

12. Sprinkle with chopped fresh parsley and serve.

tips & tricks

Starring simple ingredients with big presence, flavours draw from a mix of red onions and tomato sauce to deliver a foundation of sweetness while leaf parsley and rosemary sprinklings add earthy aromas to contrast. When baked, crispy prosciutto offers bite and savour along with an egg-washed crust. Having been folded into snackable triangles, each slice is easy to grab and even easier to love – no tableware required!