Prosciutto, Rocket and Grana Cheese Pizza

My husband adores pizza… so, to please him (and the kids!), I usually make pizza on Sunday evening.  Home made pizza can be quite healthy, depending on the toppings you use and it is quite common in Italian houses to make pizza once a week.  While my husband enjoys his pizza with salami, I like to experiment more with mine and I try to have different toppings each week.  No worries though, my toppings are always classic Italian toppings, no fancy “gourmet” stuff in my house (which would also defeat the “trying to keep it healthy” purpose!).  I am bewildered (sorry, I had to use this word as it is this week’s new word in my little one’s school and the kids all had to come up with sentences that included it! ;-)) by the topping combinations you can find in pizza shops outside of Italy.  In fact, a few weeks ago we got a flyer in the mail about a new place that sells “Italian” wood fired pizza nearby and my only comment after reading it was “what a waste of a wood fire oven”!  How can you make a 4 cheese pizza with feta and haloumi in it??  And need I comment on the Thai Satay Chicken pizza??  See, here at Manu’s Menu we are all about traditions and the real deal, so I think you know my opinion on these things.  To me there are 2 options: 1. You make/sell Italian pizza, then you need to follow some rules and stick to what a pizza is like. 2. You want to experiment and make fusion food or whatever, then do not call it Italian wood fired pizza… find a “fusion name for it”.  I know this may be a controversial issue, but as an Italian and a foodie, there are things I cannot pass on or take lightly.  In fact, I so wish certain recipes/names were patented and could not be messed around with.  You know, like Parmigiano is Parmigiano and Parmesan is Parmesan.  I have written about all the do’s and don’ts of pizza toppings here, if you’d like to know whether your favourite pizza is the “real deal” or not.  Anyhow, I digress… we were talking about today’s recipe and the fact that I like some healthy toppings on my pizza… there you have it, a huge favourite of mine (and traditional topping): Italian prosciutto, rocket and Grana cheese slivers.  This pizza is not oily nor heavy.  Actually it is almost refreshing, especially if you use real mozzarella and not the shredded stuff.  Try it and you’ll see the difference!  Enjoy!

Prosciutto, Rocket and Grana Cheese Pizza

5.0 from 1 reviews
Prep time
Cook time
Total time
Recipe type: Pizza
Cuisine: Italian
Serves: 4
  • 1 batch of pizza dough (click here for the recipe)
  • 400 ml – 13.5 oz. tomato puree
  • 2 tbsp extra virgin olive oil
  • 1 tbsp oregano
  • Salt
  • 350 gms – 12.5 oz. bocconcini or mozzarella, sliced
  • 16 slices Prosciutto (better if Italian)
  • Rocket/Arugula
  • Grana or Parmigiano Reggiano slivers
  1. Make the pizza dough as per this recipe and keep it to rise.
  2. While the dough rests, prepare the toppings: slice the mozzarella and make Grana slivers using a potato peeler.
  3. Prepare the tomato base by mixing the tomato puree with 2 tbsp of extra virgin olive oil, 1 tbsp of oregano and salt to taste.
  4. When the pizza dough is ready, divide it in 4 smaller balls and roll them with a rolling pin into 4 circles approximately 0.5 cm thick.
  5. Now put the tomato base and bake in a preheated fan forced oven at 180°C – 355°F for 15 minutes.
  6. Take them out of the oven and put the sliced mozzarella on the top. Put back in the oven for 5 minutes to let the cheese melt.
  7. When ready, take the pizze out of the oven, top them with 4 slices of prosciutto (do not cook this!) each, a handful of rocket and Grana slivers.
  8. Cut, and enjoy warm!
If you have a pizza stone, you can put the mozzarella on the pizza straight away (at the same time you put the tomato sauce) as the pizza will cook much faster on the stone (mine take about 10 minutes) and the cheese will not burn.

Prosciutto, Rocket and Grana Cheese Pizza

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  1. Alfredo Li Pira says

    Dear Manuela,

    treat yourself to a gift and get a home pizza oven. Since I got one of these small (and not too expensive) contraptions that heats the pizza during cooking to temperatures in excess of 350 C, the quality of our home-made pizza has changed dramatically (for the better!). These small ovens look funny and “toyish”, but they work.

    Also, for the dough, try once “high-strength” flour (e.g. the one that in Italy goes under the name of “Manitoba” – which I mix with Italian “0” flour) rather than “all purpose flour” and you will be amazed by the difference this makes on the dough’s quality.

    By combining proper dough with a dedicated pizza oven we now easily top the quality of the local pizzeria (OK, you may argue this is not hard outside of Italy :-)

    By the way, very nice site and great collection of recipes!

  2. says

    Good for you, Manu! I totally agree with your opinion on traditional food/recipes! Even when we are out and perusing an Italian restaurant’s menu before deciding where we want to eat, I will not eat at an Italian restaurant if a.) they have Italian words misspelled or b.) they have bizarre ingredients where they don’t belong. Your combination with proscuitto, arugula and Grana Padano would be fabulous!

    • says

      LOL I do exactly the same thing… I ALWAYS read the menu and if I find spelling mistakes, I do not eat there… it is a clear sign that people there are not Italian. 😉

  3. says

    I very much agree with what you wrote and feel that certain foods and traditions should be patented. I also check
    menus wherever I am to see if the spelling is right and I do not like seeing traditional recipes being messed with. However, I cannot help thinking that creativity is what triggers
    genius and sometimes sticking too much to tradition can be counterproductive. I am sure that at some point a true Neapolitan found it shocking when someone decided to put prosciutto crudo, Parmigiano and rucola on a pizza… but if they hadn’t we would have never enjoyed that particular combination of flavors. So perhaps the new place could still boast Italian pizza if the technique and oven follow the traditions of making an Italian pizza, but then create a section to “creative” or “fusion” toppings? stick to traditions made cuisines less static and more interesting, especially tic and

  4. says

    I make homemade pizza once a week and we love it! It is funny that the pizza you made is one I would have ordered at any pizzeria in Italy but I never make it at home – I always make the traditional tomato sauce – mozzarella topping. Now I want yours.

  5. Marilyn says

    Hello Manu,

    I am so thrilled to have found your fantastic site. This is now my go-to place to be inspired! Thank you.

    I am making your pizza tomorrow, and wondered if you buy store bought tomato purée and add the oil and oregano, or if you make your own? I know this is a very basic and silly question, but was just wondering. I wasn’t able to find a tomato base recipe here.

    Warm regards,

    • says

      Hi Marilyn! Thanks for your comment! :-)
      I use good quality store bought tomato purée for the pizza base and then add oregano, salt and extra virgin olive oil to it. I am lucky enough to find a good Italian brand here in Sydney. Just make sure it;s not too acidic in taste. :-) Let me go how the pizza comes out! Have fun!

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