Italian Neapolitan Parma Ham
Arugula Pizza
A gourmet Neapolitan-style pizza featuring a perfectly blistered crust, topped with fresh arugula, delicate Parma ham, and a drizzle of extra virgin olive oil.
Neapolitan pizza is celebrated for its soft, airy crust and minimalist, high-quality toppings. By adding fresh elements like peppery arugula and salt-cured Parma ham after the bake, this version creates a beautiful contrast between the hot, bubbly crust and the crisp, cool toppings.
Ingredients
- 250 g pizza dough
- 50 g tomato sauce
- 80 g mozzarella cheese
- 5-6 cherry tomatoes
- 1 bunch fresh basil
- 1 cup fresh arugula
- 3-4 slices Parma ham
- 2 tbsp extra virgin olive oil
- to taste grated cheese
Instructions
- 1Prepare and flatten the dough
Take a prepared dough ball and press it firmly into a tray of flour to coat it evenly. Begin flattening the dough by pressing from the center outwards to establish the base shape.
Tip: Use light pressure to keep the dough airy; this helps ensure a light, crispy crust after baking. - 2Stretch the dough
Carefully stretch the flattened dough by rotating it between your hands. Let gravity help expand the base evenly, working it into a perfect circle.
Tip: Avoid stretching too thin in the center to prevent holes; aim for an even thickness throughout the base. - 3Add fresh basil
Distribute fresh basil leaves evenly across the raw, stretched pizza base to infuse the crust with aromatic flavor.
Tip: Keep the leaves whole or gently torn to maximize their flavor during the quick bake. - 4Add cherry tomatoes
Scatter halved fresh cherry tomatoes evenly across the stretched pizza dough, placing them directly over the fresh basil leaves. Using high-quality fresh tomatoes provides a naturally sweet and vibrant base flavor for the pizza.
Tip: Ensure the tomatoes are spread evenly so every slice gets a consistent burst of flavor without releasing too much moisture in one spot. - 5Top with mozzarella
Evenly scatter chunks of fresh mozzarella cheese over the tomatoes and basil. The cheese will melt into a creamy, delicious layer during baking.
Tip: Use fresh, high-quality mozzarella for the best melt and flavor profile. - 6Stretch and prepare for baking
Carefully slide the fully assembled pizza onto a metal peel. Gently pull and stretch the edges of the dough to achieve the desired shape and size before immediately transferring it into the hot oven.
Tip: Lightly dust the pizza peel with flour beforehand to prevent the dough and heavy toppings from sticking when you slide it into the oven. - 7Bake the pizza
Place the assembled pizza into the wood-fired oven. Bake at 360 degrees for approximately one and a half minutes, rotating the pizza frequently to ensure even cooking and a perfectly blistered crust.
Tip: Constant rotation is key to achieving a uniform golden char on the crust in a high-heat oven. - 8Slice the pizza
Once baked to perfection, remove the pizza from the oven. Place it on a cutting board and use a pizza wheel to slice it into even portions for serving.
Tip: Slice while the pizza is still hot to ensure the cheese and toppings stay perfectly distributed. - 9Top with fresh arugula
Once the pizza is baked and evenly sliced, generously pile fresh arugula over the hot slices. The residual heat from the crust will slightly wilt the greens, releasing their peppery aroma without fully cooking them.
Tip: Always slice the pizza before adding fresh greens like arugula to avoid dragging the leaves into the cuts. - 10Top with Parma ham
After taking the pizza out of the oven and adding a layer of fresh arugula, carefully drape thin slices of high-quality Parma ham over the top. The residual heat from the pizza will slightly warm the ham, releasing its delicate flavors.
Tip: Handle the thin ham slices gently to avoid tearing; draping them loosely creates a better texture and presentation. - 11Finish with olive oil
Sprinkle an even layer of grated cheese over the Parma ham, then finish the dish with a light drizzle of extra virgin olive oil. This final touch adds a rich, fruity flavor that perfectly balances the salty ham and peppery arugula.
Tip: Using a squeeze bottle helps control the flow of the oil, ensuring an even drizzle without making the pizza soggy.
