Pizza Parma
Pizza Parma by Spoonsparrow: We top homemade pizza dough with prosciutto, arugula and parmesan – give it a try!
Ingredients
- 0.5 cube fresh yeast
- 500 g spelt flour type 1050 (+1 tbsp for working)
- Salt
- 7 tbsp olive oil
- 250 ml passata tomato puree
- 3 tbsp tomato paste
- Pepper
- 2 tsp dried oregano
- 150 g mozzarella
- 100 g gouda (sliced)
- 1 bundle arugula
- 2 tbsp basil pesto
- 100 g prosciutto
- 80 g Parmesan
Instructions
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1.
Crumble the yeast into a bowl and stir in 250 ml lukewarm water until smooth. Add flour, 3 tbsp olive oil and salt, then knead for 10 minutes into a supple dough. Cover and let rise in a warm place for about an hour.
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2.
On a floured surface punch down the dough, divide it into four equal portions, roll each into a circle the size of a pizza pan. Oil each pan lightly, place the dough inside, shaping a rim around the edges.
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3.
Whisk passata with tomato paste, season with salt, pepper and oregano, then spread over the dough. Drain mozzarella and slice; cut gouda into strips. Arrange cheeses on top. Bake in a preheated oven at 225°C (gas: level 4‑5, fan: 200°C) for about 20 minutes.
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4.
Rinse arugula, dry with paper towels. Mix pesto with olive oil. Top the pizza with prosciutto and arugula, drizzle with pesto mixture, then shave parmesan over the top. Serve immediately.
