pizza with prosciutto and rucola

gosh, this is a pizza. it is not innovative at all, but it is unbelievablly crunchy and super tasty. this pizza simply is how a pizza should be and a little bit more.

you will only need very basic ingredients. the pizza dough of your choice, tomato passata, mozzarella and prosciutto. as a final topping just sprinkle over some parmesan flakes and, as the season is starting now, as much rucola as you want.

and every pizzas’ real kick is to bake it in a pizza oven. it gives your pizza a really typical flavor and makes the difference in crunchiness. it makes me really happy!

the pizza dough of my choice is out of the german cook book italienisch einfach by maxine clark from former publisher @cookbook, todays GU Verlag. i just tried diverse pizza doughs but always return to this one.

1/2 tbsp dry yeast
250 ml warm water
375 g flour
2 tbsp olive oil
1/2 tsp salt

3 tbsp tomato passata
4 slieces of prosciutto
dried oregano

sift the flour into a large bowl, mix it with the dry yeast and form a hollow in the middle. give the warm water, the olive oil and the salt into this hollow. mix it with a fork first and than use your hands and knead until the ingredients combine to a compact, non sticky dough. it will take some minutes and you have to add maybe some flour or water until it is perfect. let the dough rest covered with a towel on a warm place at least for one hour, better longer to let the dough rise. it will double at minimum.

quarter the dough and roll out every quarter on a floured surface and garnish with the remaining ingredients, starting with the tomato passata. if you bake the pizza in an oven, preheat it to 240°C and bake the pizza for about 15 minutes. if you have a pizza oven, make a fire like a the fires of hell until the pizza stone is really hot. the pizza will need about 5 to 10 minutes.

garnish with parmesan and rucola.
have fun and enjoy!



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