Pizza with Prosciutto and Arugula
Ingredients
- 800 gBread dough (at room temperature)
- 500 gBuffalo milk mozzarella ("di bufala") (drained and torn)
- 200 gParma ham (thinly sliced)
- 100 gEruca sativa (washed and dried)
- 2 pcGarlic (minced)
- 4 tbspExtra virgin olive oil (for the final drizzle)
- 2 tspOregano (dried)
- 2 pinchGray sea salt
- 400 mlTomato passata (plain)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to preserve the crust's crunch and the arugula's freshness.
