Prosciutto and Rocket Pizza with Mozzarella and Tomato Sauce

Dough

• 300 g 00 pizza flour
• 4 g Instant yeast
• 6 g Fine sea salt
• 190 ml Water, lukewarm
• 10 ml Extra virgin olive oil

Sauce and topping

• 1 clove Garlic
• 200 g Tomato passata
• 1 tsp Dried oregano
• 200 g Mozzarella
• 90 g Prosciutto
• 60 g Rocket
• 10 ml Extra virgin olive oil

1. Put the 00 pizza flour, instant yeast and fine sea salt in a mixing bowl and stir to combine. Add the lukewarm water and extra virgin olive oil, then mix into a shaggy dough. Knead for 8 to 10 minutes until smooth and elastic.
2. Cover and leave the dough to rise at room temperature until doubled in size. This usually takes about 30 minutes, depending on how warm your kitchen is.
3. Meanwhile, heat the oven to 250°C (480°F) and put a baking tray in to get hot. Finely grate the garlic into a small saucepan with the tomato passata, dried oregano and a pinch of fine sea salt. Warm gently for 3 to 4 minutes, then take off the heat.
4. Tear the mozzarella into small pieces and set aside. When the dough has risen, tip it onto a lightly oiled surface and press it out into a round about 28 to 30 cm wide. Keep the edge slightly thicker for a crust.
5. Carefully take the hot tray from the oven and lightly oil it. Lay the dough on the tray, spread over the passata mixture in a thin layer, then scatter over the mozzarella. Bake for 10 to 12 minutes until the crust is crisp and the cheese is bubbling with a few golden spots.
6. Let the pizza stand for 1 minute, then drape the prosciutto over the top so it stays silky. Toss the rocket with the remaining extra virgin olive oil and a pinch of fine sea salt, then pile it onto the pizza. Slice and serve straight away.

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