Iberico ham and rocket pizza

Method Print recipe

The page that you are currently reading is an ad feature

1. For the base: Place the flour in a large mixing bowl, stir in the yeast and salt. Make a well, pour in 400ml warm water and the olive oil and bring together with a wooden spoon until you have a soft dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside to prove in a warm place for 25 minutes.
2. For the sauce: Mix together the tinned chopped tomatoes, Italian mixed herbs, ground black pepper and crushed garlic.
3. For the base: Give the dough a quick knead, then split it into four balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Place the rounds onto four floured baking sheets.
4. To assemble and bake: Heat the oven to 240C/220C fan/gas 8. Smooth the sauce over bases. Scatter with Everyday Favourites grated mozzarella. Place little mounds of the Iberico ham over the mozzarella, drizzle with olive oil and season. Bake for 8-10 mins until crisp. Serve with a little more Olive Oil, and garnish with Rocket leaves. Repeat steps for remaining pizzas.