Thin-Crust Iberian Ham
Arugula Pizza
A quick gourmet pizza featuring a crisp tortilla base topped with savory Iberian ham, peppery arugula, and a dusting of sharp Parmesan cheese.
Iberian ham, or Jamón Ibérico, is a Spanish delicacy celebrated for its complex, nutty flavor and buttery texture. By using a thin tortilla as the base, this recipe creates a light, cracker-like crust that allows the premium toppings to shine without the heaviness of traditional dough. It is an elegant yet remarkably simple dish that brings Mediterranean flair to any lunch or appetizer spread.
Ingredients
- 1 piece 10-inch tortilla crust
- 3 tbsp pizza sauce
- 100 g shredded mozzarella cheese
- 1 handful fresh arugula
- 50 g Iberian ham
- to taste Parmesan cheese powder
Instructions
- 1Spread the pizza sauce
Take a 10-inch tortilla crust and place it on a baking sheet. Use a spoon to spread a layer of pizza sauce evenly across the entire surface, making sure to cover the crust right to the edges.
Tip: Apply the sauce in a thin, even layer; since tortilla crusts are very thin, too much sauce can make the base soggy. - 2Add mozzarella cheese
Sprinkle a generous layer of shredded mozzarella cheese over the tomato sauce. Ensure the cheese is distributed evenly to create a consistent melty base for the toppings.
Tip: For the best melt and flavor, use low-moisture mozzarella cheese rather than fresh mozzarella which can release too much water. - 3Bake the pizza
Slide the baking tray into a preheated oven. Bake at 220°C top heat and 200°C bottom heat for approximately 3 minutes, or until the cheese is fully melted and the crust is golden.
Tip: Watch the oven closely; tortilla crusts bake much faster than traditional dough and can go from golden to burnt in seconds. - 4Top with fresh arugula
Once the pizza is baked and removed from the oven, cut it into slices. Then, place a handful of fresh green arugula leaves onto the center of the warm cheese.
Tip: Always slice the pizza before adding the fresh greens to keep the arugula crisp and avoid crushing it with the pizza cutter. - 5Add the Iberian ham
Carefully layer thin slices of savory Iberian ham or Parma ham on top of the arugula. The residual heat from the pizza will gently warm the ham, intensifying its flavor.
Tip: If the ham slices are very large, tear them into bite-sized pieces so they are easier to eat with each slice of pizza. - 6Add Parmesan to finish
Finish the pizza by sprinkling fresh Parmesan cheese powder directly over the top. The fine white flakes add a sharp salty finish that perfectly complements the ham.
Tip: Serve the pizza immediately while the base is still crisp and the cheese is warm for the best experience.
