Authentic Italian Ham
Arugula Pizza (Pizza Prosciutto e Rucola)
Experience the perfect balance of salty prosciutto, peppery arugula, and shaved parmesan on a handmade thin crust, naturally fermented for a light Italian classic.
Italian Ham and Arugula Pizza is a modern classic defined by the contrast between a hot, crisp base and fresh, cold toppings. Known in Italy as Pizza Prosciutto e Rucola, this dish combines naturally fermented dough with nutrient-dense arugula and iron-rich cured ham. It is a sophisticated yet simple meal that perfectly balances health and indulgence.
Ingredients
- 1 portion naturally fermented pizza dough
- 100 g tomato sauce
- 120 g shredded mozzarella cheese
- 10-12 whole black olives
- 1 tbsp extra virgin olive oil
- 50 g fresh arugula
- 6 slices prosciutto di Parma
- 30 g parmesan cheese shavings
- to taste flour for dusting
Instructions
- 1Shape the dough
Place a naturally fermented dough ball onto a surface covered with a generous layer of flour. Use your fingers to press down and begin shaping the dough, ensuring it is well-coated to prevent sticking while maintaining its airy texture.
Tip: Dont press too hard on the edges if you want a puffier crust; focus on the center first. - 2Roll the thin crust
Using a rolling pin, flatten the dough into a large, uniform circle. This technique is essential for achieving the characteristic thin, low-calorie crust of a traditional Italian handmade pizza.
Tip: Roll from the center outward in different directions to keep the circle symmetrical and the thickness even. - 3Stretch the dough
Lift the dough and use your hands to gently toss and stretch it further. This manual stretching helps reach the desired thinness and develops the gluten for a better texture after baking.
Tip: Use the backs of your hands and knuckles to stretch the dough to avoid tearing it with your fingertips. - 4Apply the tomato sauce
Ladle a portion of vibrant red tomato sauce onto the center of the dough. Use a spreader or the back of a spoon to distribute it evenly across the surface, leaving a small border for the crust.
Tip: Avoid over-saucing the center, as too much moisture can make the thin crust soggy during the bake. - 5Add cheese and olives
Evenly sprinkle shredded mozzarella cheese over the tomato sauce. Add several whole black olives across the pizza to provide bursts of salty flavor that complement the upcoming savory ham.
Tip: Distribute the olives evenly so that every slice gets at least one piece of fruit. - 6Drizzle with olive oil
Finish the preparation by drizzling a small amount of olive oil over the cheese and toppings. This adds a rich aroma and helps the ingredients bake beautifully in the oven.
Tip: A quick spiral motion from the center outward ensures even coverage without over-saturating the dough. - 7Bake the pizza
Slide the prepared pizza onto the preheated stone deck of a professional oven. Bake at a high temperature until the crust is golden brown and the cheese is bubbly and melted. The stone deck provides intense, even heat that ensures a perfectly crisp bottom crust.
Tip: A stone deck oven mimics the environment of a traditional wood-fired oven, which is essential for achieving an authentic thin-crust texture. - 8Slice into triangles
Once the pizza is baked to perfection, remove it from the oven and place it on a clean cutting surface. Use a pizza wheel to slice the pie into six even triangles, ensuring each slice includes a balanced portion of the tomato base, melted cheese, and black olives.
Tip: Slice the pizza while it is still hot to ensure the cutter glides easily through the cheese and crust without tearing. - 9Top with fresh arugula
Take a generous handful of fresh, washed, and dried arugula leaves and scatter them across the center of the hot pizza. The residual heat from the baked crust will slightly soften the leaves, releasing their signature peppery aroma while maintaining a fresh, crisp texture.
Tip: Always ensure the arugula is thoroughly dried after washing to prevent the moisture from making your crispy pizza crust soggy. - 10Finish with ham and parmesan
Carefully drape the thin slices of prosciutto over the bed of arugula. To finish, scatter translucent shavings of parmesan cheese over the top, providing a sharp, salty contrast that completes the dish.
Tip: Drape the ham slices loosely and randomly to create volume and a more appetizing, artisanal presentation.
