Prosciutto and Rocket Pizza

Name: Prosciutto and Rocket Pizza
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 null pizza dough (30–35 cm), at room temperature; 120 ml tinned crushed tomatoes; 115 g low-moisture mozzarella, shredded; 115 g prosciutto, thinly sliced; 60 g rocket leaves; 15 ml olive oil; 25 g Parmesan cheese, shaved; null null sea salt, to taste; null null freshly ground black pepper, to taste

#Baked #Italian Cuisine #Easy

Total Time45mins

Rating0.0/ 5.0

Servings4people

Penelope Robinson

@peneloperobinson

Ingredients

pizza dough (30–35 cm), at room temperature1

tinned crushed tomatoes120 ml

low-moisture mozzarella, shredded115 g

prosciutto, thinly sliced115 g

rocket leaves60 g

olive oil15 ml

Parmesan cheese, shaved25 g

sea salt, to taste

freshly ground black pepper, to taste

Instructions

Preheat the oven to 245°C (gas mark 9) with a pizza stone or a baking tray inside for at least 30 minutes.

On a lightly floured surface, stretch or roll the pizza dough (30–35 cm) at room temperature into a circle.

Transfer the shaped dough to a sheet of baking parchment or a floured pizza peel.

Spread the tinned crushed tomatoes evenly over the dough, leaving a 1 cm border around the edge.

Scatter the shredded mozzarella over the tomato base.

Slide the pizza (on the parchment or peel) onto the preheated stone or tray and bake for 10–15 minutes, or until the crust is golden and the cheese is bubbling.

Remove the pizza from the oven and immediately top with the prosciutto slices and rocket leaves.

Drizzle over the olive oil, sprinkle with the shaved Parmesan and season with sea salt and freshly ground black pepper.

Prosciutto and Rocket Pizza

Penelope Robinson

Ingredients

Instructions

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