Why this works
Prosciutto di Parma placed after baking on a creamy mozzarella base, topped with fresh rocket. The contrast of hot pizza and cold, peppery rucola is extraordinary.
Ingredients
- Pizza dough250g
- Crushed tomatoes80g
- Fior di latte mozzarella120g
- Prosciutto di Parma80g
- Fresh rocket (arugula)large handful
- Parmigiano-Reggiano (shaved)30g
- Lemon juicesplash
- Olive oil10ml
Method
- Preheat oven to 280°C.
- Stretch dough. Spread tomato sauce. Add mozzarella.
- Bake 9–11 minutes.
- Remove from oven. Immediately lay prosciutto slices over the hot pizza.
- Top with rocket, shaved Parmigiano, a squeeze of lemon, and olive oil drizzle.