Pizza con Prosciutto

A thin, crispy crust topped with melting mozzarella. The cured ham, added at the last moment, brings its salty punch over a bed of peppery arugula.

• Prep time: 20 min
• Cook time: 12 min
• Difficulty: Medium
• Calories: 1149
• Protein: 58 g
• Carbs: 113 g
• Fat: 53 g

Ingredients

• 800 g Bread dough ( at room temperature )
• 500 g Buffalo milk mozzarella ("di bufala") ( drained and torn )
• 200 g Parma ham ( thinly sliced )
• 100 g Eruca sativa ( washed and dried )
• 2 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil ( for the final drizzle )
• 2 tsp Oregano ( dried )
• 2 pinch Gray sea salt
• 400 ml Tomato passata ( plain )

Instructions

1. Base preparation

   Finely mince the garlic. In a bowl, mix the tomato coulis (missing) with garlic, a pinch of salt, and oregano. The sauce must be thick to avoid soaking the dough.

2. Dough shaping

   Stretch the bread dough on a floured surface. Work by hand from the center outwards to trap air in the crust. It should be thin in the middle and thicker at the edges.

3. Topping and baking

   Spread the tomato sauce over the dough. Distribute the mozzarella pieces. Bake at 250°C. The pizza is ready when the crust is golden, firm, and the cheese is bubbling.

4. Raw finishing

   Remove the pizza from the oven. Immediately arrange the slices of Parma ham and the arugula. The ham's fat should just start to glisten from the heat.

Chef's tips

• Preheat your oven to the maximum with the baking tray inside for an immediate thermal shock.
• Never cook the cured ham, it would become too salty and lose its melting texture.

Storage

Eat immediately to preserve the crust's crunch and the arugula's freshness.