Dough:
240 g plain white flour
5 g NOMU Sea Salt
7 g dry instant yeast
170 ml lukewarm water
2 tsp (10 ml) honey
40 ml NOMU Extra Virgin Olive Oil
Topping:
5 tbsp tomato passata
5 slices of Parma ham
Fresh buffalo mozzarella cheese, torn into pieces
6 good handfuls fresh wild rocket
Preheat the oven to 240°C.
Place the flour and Sea Salt in a mixing bowl. Whisk together the yeast, lukewarm water, honey and Olive Oil in a jug, then pour into the flour mixture and combine to form a ball. Knead the dough until glossy, smooth and elastic. Place in a clean mixing bowl drizzled with a little Olive Oil, cover with plastic wrap and leave to rise in a warm place for 1 hr.
Knock back the dough and divide into 2. Roll out each portion into a large circle as thinly as possible on a floured work surface. Place onto lightly floured baking trays and leave to rise again in a warm place for 20 minutes.
Spread a thin layer of passata all over the pizza bases. Arrange the slices of Parma ham and fresh buffalo mozzarella on top.
Bake in the oven for about 15 minutes until the pizzas are crisp and nicely browned around the edges and the cheese has melted. Remove from the oven, top with wild rocket and drizzle with some extra Olive Oil to serve.
Dough:
240 g plain white flour
5 g NOMU Sea Salt
7 g dry instant yeast
170 ml lukewarm water
2 tsp (10 ml) honey
40 ml NOMU Extra Virgin Olive Oil
Topping:
5 tbsp tomato passata
5 slices of Parma ham
Fresh buffalo mozzarella cheese, torn into pieces
6 good handfuls fresh wild rocket
Preheat the oven to 240°C.
Place the flour and Sea Salt in a mixing bowl. Whisk together the yeast, lukewarm water, honey and Olive Oil in a jug, then pour into the flour mixture and combine to form a ball. Knead the dough until glossy, smooth and elastic. Place in a clean mixing bowl drizzled with a little Olive Oil, cover with plastic wrap and leave to rise in a warm place for 1 hr.
Knock back the dough and divide into 2. Roll out each portion into a large circle as thinly as possible on a floured work surface. Place onto lightly floured baking trays and leave to rise again in a warm place for 20 minutes.
Spread a thin layer of passata all over the pizza bases. Arrange the slices of Parma ham and fresh buffalo mozzarella on top.
Bake in the oven for about 15 minutes until the pizzas are crisp and nicely browned around the edges and the cheese has melted. Remove from the oven, top with wild rocket and drizzle with some extra Olive Oil to serve.
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