The pizza ham and rocket pizza is a tasty soft and ideal when you want to enjoy a single dish fresh and tasty and good for the table with a nice cold beer for a dinner with friends.
This pizza is thin and soft in the middle, higher and crispy on the edge enriched with melted mozzarella, fresh tomatoes and tasty rocket that gives this pizza a flavor.
500 grams of flour 00
3 tablespoons extra virgin olive oil
12 grams of fresh yeast
300 ml of warm water
1 teaspoon salt
1 teaspoon sugar
250g buffalo mozzarella or fior di latte
4 tablespoons of extra virgin olive oil
250 grams of cherry tomatoes
150 grams of arugula
100 grams of sliced raw ham
Melt in a glass with warm water available to half the crumbled fresh yeast (or granular dry bag) and sugar, stirring and letting it rest for 5 minutes. Melt in a glass with warm water available to the rest of the salt and stir.
In a large bowl (or in a mixing machine with dough hook), work the flour with the yeast mixture (water + yeast and sugar), salt (water + salt) and oil, stirring until dough is smooth, elastic and free of lumps.
Put the dough in a large bowl lightly brushed with oil on the bottom and sealed the container with plastic wrap. Let rise the dough for at least 2 hours in a place away from drafts.
When the pizza dough has reached twice the initial volume divide it into 2 parts (for 2 pizzas to be put in trays of 32 cm in diameter) and roll out the dough with your fingers lightly oiled (not with a rolling pin), leaving a edge / ledge about 1 cm high and 1/2.
To ensure that the pizza (“white” in this time of cooking) is too dry, sprinkle the dough with both pizzas (except the eaves) with a mixture of water and oil, you will need ½ cup of water with 2 tablespoons of oil. Bake the pizza for 8 minutes, sprinkle with diced mozzarella and put back in the oven for another 2 minutes.
Remove from the oven pizza, toss with arugula, cherry tomatoes cut in half, oil, salt, ham slices and serve immediately.
Cut the mozzarella and let it drain in a colander before using it.