Prosciutto e rucola pizza recipe

Prosciutto e Rucola Pizza recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Prosciutto e rucola pizza is a delicious and flavorful Italian dish that combines the salty goodness of prosciutto with the peppery bite of arugula. This recipe is a perfect blend of simplicity and sophistication, making it a crowd-pleasing favorite. The thin crust is topped with a luscious tomato sauce, melted mozzarella cheese, thinly sliced prosciutto, and a generous handful of fresh arugula. Baked to perfection, this pizza is a mouthwatering treat that will satisfy even the most discerning palates.

Keywords: Prosciutto, rucola, pizza, Italian, flavorful

Prosciutto e rucola pizza recipe details

Prosciutto e rucola pizza recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

1 kg	wheat flour
7 g	dry yeast
500 ml	lukewarm water
2 tbsp	salt
1 pinch(es)	sugar
1 medium	onion
2 clove(s)	garlic
400 g	tomatoes, peeled and pureed (either from a can or fresh)
	rosemary
	oregano
	bay leave
	black pepper
50 ml	red wine
3 medium	balls Buffalo Mozzarella cheese
8 slice(s)	Parma ham, very thinly sliced
	balsamico vinigar
150 g	fresh rocket leaves
	olive oil

Instructions

Put 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.

Preparation time:
ca. 50 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a