Pizza with Parma ham and arugula
12 servings
120 minutes
Pizza with Parma ham and arugula is a true delight for lovers of Italian cuisine. This dish originates from sunny Italy, where prosciutto—high-quality ham—is a symbol of gastronomic heritage. The thin crust baked to a golden brown is topped with tender mozzarella and aromatic canned tomatoes, creating a rich flavor with a slight tang. The finishing touch is fresh arugula that adds a spicy bitterness and prosciutto with its delicate texture and expressive taste. Cherry tomatoes add sweet notes, balancing the flavor composition. This pizza is perfect for a romantic dinner, friendly gathering, or simply gastronomic pleasure.
1
We knead the dough: sift the flour on the table (in my case, it was a mixer), pour water, olive oil into the well made, and add salt. We knead.
- Wheat flour: 500 g
- Water: 250 ml
- Olive oil: 30 ml
- Salt: 0.5 teaspoon
2
Add yeast to the mixed dough. Knead well.
- Fresh yeast: 10 g
3
We place the dough in a warm place for 1 hour.
4
We divide the dough into 3 parts.
5
Roll out the first ball (thinly, about 5 mm), spread a third of the canned tomatoes with a spatula, and top with sliced mozzarella rounds.
- Canned diced tomatoes: 1 jar
- Mozzarella cheese: 300 g
6
Bake for 10-15 minutes until golden brown. Baking temperature is 225 degrees.
7
On the ready pizza, place a third of the arugula creatively (you can just lay it in slices or roll it into roses), add the prosciutto, and beautifully scatter the halved cherry tomatoes.
- Rocket (arugula): 100 g
- Prosciutto: 300 g
- Cherry tomatoes: 200 g
8
We repeat the procedure with the remaining pieces of dough.
