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Rocket Pizza with Prosciutto and Grana Cheese Recipe
Freshly baked Rocket Pizza with Prosciutto and Grana Cheese makes a light and savoury dinner, with salty prosciutto, peppery rocket, and nutty cheese in every slice.
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 4
Ingredients
- 1 batch of pizza dough
- 400 ml – 13.5 oz. tomato purée
- 2 tablespoons extra virgin olive oil
- 1 tablespoon oregano
- Salt
- 350 g – 12.5 oz. bocconcini or mozzarella – sliced
- 16 slices Prosciutto – preferably Italian cured Prosciutto
- Rocket/Arugula
- Grana or Parmigiano Reggiano slivers
Instructions
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Make the pizza dough and leave it to rise.
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While the dough rests, prepare the toppings by slicing the mozzarella and making Grana slivers with a potato peeler.
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Prepare the tomato base by mixing the tomato purée with 2 tablespoons of extra virgin olive oil, 1 tablespoon of oregano, and salt to taste.
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When the dough is ready, divide it into 4 smaller balls and roll them into 4 circles approximately 0.5 cm – 0.2 inch thick.
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Spread the tomato base over the pizzas and bake in a preheated fan-forced oven at 180°C – 355°F for 15 minutes.
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Remove the pizzas from the oven and place the sliced mozzarella on top. Return them to the oven for 5 minutes so the cheese can melt.
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When ready, remove the pizzas from the oven and top each one with 4 slices of prosciutto (add the prosciutto uncooked), a handful of rocket, and Grana slivers.
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Cut and enjoy warm.
Recipe Notes
If you are using a pizza stone, you can add the mozzarella at the same time as the tomato sauce. The pizza cooks much faster on a stone (mine takes about 10 minutes), so the cheese melts without burning.