Ingredients

(makes 2 x large pizzas)

For the dough

500g strong flour

5g salt - 3g normal

10g fresh yeast

325ml lukewarm water

Topping for Margherita

150g tinned chopped tomatoes or tomato passata

Salt & pepper

1 x tablespoons extra virgin olive oil & extra for drizzling

1 x tablespoon grated parmesan cheese

1 x ball mozzarella

A few fresh basil leaves

Topping for Prosciutto & Rocket

Extra virgin olive oil for drizzling

1 x ball mozzarella

1 x tablespoon grated parmesan

4 x slices of Parma ham

Handful of rocket

Juice of ½ lemon

Method

First make the dough. Dissolve the yeast in the lukewarm water. Combine flour and salt in a large
bowl. Gradually add the yeast mixture, mixing well until you obtain a dough. Place dough on a
lightly floured work surface and knead for about 10 minutes. Cover with a cloth or cling film and
leave to rest in a warm place for at least 30 minutes until the dough has doubled in size.

Preheat the oven to 220 degrees centigrade.

Take the dough, knock it back, then divide into two pieces, cover each with a cloth and leave to
rest in a warm place for a further 30 minutes.

Meanwhile prepare the toppings. For the Margherita, place tomatoes or passata in a small
bowl, season with salt & pepper and stir in 1 tablespoon of extra virgin olive oil. Roughly chop
the mozzarella.

Sprinkle some flour onto a clean work surface and with your fingers spread each piece of dough
into a roughly round shape with a border, make the dough as thin as you can but be careful not
to tear it. Sprinkle some semolina or flour onto 2 large flat baking trays and place the pizza bases
on them.

Drizzle a little extra virgin olive oil over each base. On one, spread the tomato mixture evenly
over, sprinkle with parmesan, scatter a few basil leaves over and top with mozzarella.

On the other base, arrange mozzarella and parmesan all over, top with Parma ham.

Place both pizzas into the hot oven and bake for 8 – 10 minutes.
In the meantime, toss the rocket in a little extra virgin olive oil and lemon juice.

Remove the pizzas from the oven, top the Parma ham pizza with rocket and serve immediately.

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