Pizza with prosciutto and rocket

Today we will discover the dough to prepare a pizza with a soft edge, an exquisite dough for an irresistible pizza: the Pizza prosciutto and  rocket. 

PIZZA WITH RAW PROSCIUTTO AND ROCKET and finished with  parmesan cheese flakes is one of our favorite pizzas. The basis of pizza is always the same, it is always a success so why change it? For cooking I prefer the pizza oven but also in the traditional oven the result is excellent and what is more important than the appearance is that in both cases the pizza is easily digestible, you will not have that sense of heaviness as it happens with the pizza of the pizzeria. If you haven't tried it yet, you have to fix it.

This pizza prosciutto rucola is a homemade classic. It has it all: a crispy crust, lovely tomato sauce and cheese. The special thing about it, you add salty prosciutto and a slightly bitter rucola only after the pizza is baked. You are going to love it!

Ingredients

Pizza base

500 ml Water

900 g Flour

2 g Fresh brewer's yeast

20 g Salt

20 g Lard

Seasoning

500 g Tomato puree

400 g Prosciutto

Arugula to taste

150 g parmesan cheese flakes

Oregano to taste

Chili pepper to taste

Extra virgin olive oil to taste

Preparation of pizza with raw prosciutto and rocket

Basic pizza dough

Pour the water and baking powder into the kneading bowl and stir to make it dissolve. Add the flour, little by little, salt and lard, continue to knead until it comes off the walls of the bowl. Turn the dough upside down on the work surface and finish kneading, obtaining a smooth dough. Put back in the bowl, cover with plastic wrap and let rise until doubled, better inside the oven off with the light on. Once its volume has doubled, turn the dough upside down on the surface, remove 8 pieces of 180 gr or 6 of 250 gr. Form smooth balls and put to rise on the floured plate until doubled, inside the oven off with the light on.

Baking in the pizza oven

Heat the oven to the maximum temperature. Season the tomato puree with salt, chili, oregano and extra virgin olive oil. Put one dough at a time on the work surface, spread it with your hands, from the center outwards, leaving the edge thicker, season with the tomato puree, place the pizza in the oven and cook for 3 minutes. Open the oven, take out the pizza and finish with the prosciutto, rocket, parmesan flakes and a sprinkling of oregano. Turn on the oven in static mode or pizza mode if your oven provides it, at 240 °C. Season the tomato puree with salt, chili pepper to taste, oregano and oil. Spread the dough with your hands season with the tomato puree and bake in a preheated oven at maximum temperature for 10 minutes. Remove from the oven pizza, season with prosciutto, rocket, cheese flakes, finish with oregano and serve.