Prosciutto e rucola pizza recipe
Prosciutto e Rucola Pizza recipeThis article was published by: Matthew
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|1 kg||wheat flour|
|7 g||dry yeast|
|500 ml||lukewarm water|
|400 g||tomatoes, peeled and pureed (either from a can or fresh)|
|50 ml||red wine|
|3 medium||balls Buffalo Mozzarella cheese|
|8 slice(s)||Parma ham, very thinly sliced|
|150 g||fresh rocket leaves|
InstructionsPut flour in a pot, make a little well with a spoon and put dry yeast (7g), a pinch of salt and just a larger pinch of sugar into it. Then add lukewarm water until the small well is filled. Let sit for 15 minutes until the yeast makes nice bubbles in the water. Then add rest of salt and mix. Add more lukewarm water (approximately 300-500 ml, depending on flour type) until the dough has a good consistency: not crumbly and not sticky. If crumbly, add more water, if sticky, add more flour. Let sit for 30-60 minutes. The volume should double during this time.
In the meantime, peel and cut one onion, peel and crush two garlic cloves. Heat 2 tablespoons of olive oil in a pot, add onions and garlic, stir for about 1 minute. Add a pinch of sugar and a glass of red wine. Add rosemary, oregano and a bay leave. Stir for a minute. Add peeled and pureed tomatoes. Add freshly grinded pepper. Boil once, stir and let simmer for 20-30 minutes.
Cut 3 balls of Mozzarella cheese into small pieces. Wash rocket leaves.
Cut the dough into 6 pieces, form each piece to a ball, knead it, than coast it to a very thin layer.
Preheat oven to 200°C.
Put tomato sauce on top of it, spread out thinly. Add Mozzarella. Place in preheated oven, preferably with heat from underneath only.
Bake until Mozzarella is melted and gets brownish, or until dough is done. Take out, put rucola on top, then sprinkle a bit of balsamico over it. Place thin slices of parma ham on top. Put back in oven for a bit less than a minute, serve immediately, with good red wine.
ca. 50 min
ca. 1 hr
Grade of difficulty:
Calories per portion:
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Reference: Prosciutto e rucola pizza recipe
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