Pizza Prosciutto e Rucola
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Created:
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Ingredients
For the dough
300 g all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon olive oil
7 g dry yeast
200 ml warm water
For the tomato sauce
200 g tomato passata
1 clove garlic, minced
1 teaspoon olive oil
Salt and pepper to taste
Additional toppings
200 g mozzarella cheese, sliced
100 g thinly sliced prosciutto
A handful of fresh arugula
Instructions
- Prepare the dough: In a large bowl, mix the flour, salt, and sugar. Add the dry yeast, olive oil, and gradually pour in the warm water, stirring continuously. Knead the dough for about 5-7 minutes until it's elastic and smooth. Let the dough rest for about an hour until it doubles in size.
- While the dough is rising, prepare the tomato sauce. In a saucepan, heat olive oil over medium heat, add minced garlic and sauté for about 1 minute. Then add the tomato passata, season with salt and pepper to taste, and simmer over low heat for another 10 minutes until the sauce thickens slightly.
- Once the dough has risen, roll it out into a 33 cm round on a floured surface. Transfer the dough to a baking sheet lined with parchment paper.
- Spread the tomato sauce evenly over the dough, leaving a small border around the edges. Then evenly distribute the sliced mozzarella over the sauce.
- Next, add the sliced prosciutto on top, spreading it out evenly over the entire pizza.
- Place the pizza in a preheated oven at 220°C and bake for about 12-15 minutes until the crust is golden brown and the cheese is melted.
- Remove the pizza from the oven and top it with fresh arugula. Drizzle with a little olive oil and season with pepper to taste. Slice and serve hot.
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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