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
- 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
- 350 gms – 12.5 oz. bocconcini or mozzarella sliced
- 16 slices Prosciutto better if Italian
- Grana or Parmigiano Reggiano slivers
Make the pizza dough as per this recipe and keep it to rise.
While the dough rests, prepare the toppings: slice the mozzarella and make Grana slivers using a potato peeler.
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.
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.
Now put the tomato base and bake in a preheated fan forced oven at 180°C – 355°F for 15 minutes.
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.
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.
Cut, and enjoy warm!