Pizza with Wild Rocket & Parma Ham

  • People

    Serves : 5

  • Prep Time

    1:30 h

  • Cooking Time

    4 - 6 min.

  • Method



the Ingredients

Pizza With Wild Rocket And Parma Ham 346X318
  • Tomato Sauce:
  • 1 tin tomatoes, chopped
  • 1 tsp oregano, dried
  • 1 tsp sugar
  • 1 tbsp olive oil
  • Salt & pepper
  • 50/50 Dough:
  • 300g, strong white bread flour
  • 300g, Tipo 00 flour (Italian pasta flour)
  • 1 sachet of instant dried yeast
  • 3 tbsp, extra virgin olive oil
  • 2 tsp, caster sugar
  • 2 tsp, salt
  • 375ml, warm water
  • Topping:
  • 50g sun dried tomatoes
  • 250g buffalo mozzarella
  • Wild rocket to garnish
  • 100g Parma ham


Amazing Italian style stone baked pizza with wild rocket & parma ham

  • Place all flour into a large mixing bowl, add the yeast sachet, salt and sugar. Then add the  warm water and mix until all combined.
  • Knead the dough for 7 minutes adding extra Tipo 00 flour if the dough is too sticky. Allow to rise in a warm room for 1 hour or until doubled in size.
  • With floured hands, scrape the dough from the bowl and knead roughly for a few minutes to expel excess air. Split into five equal balls and leave to prove for a further 30 minutes.
  • Set up your barbecue for grilling (direct heat), 260 degrees C and place the pizza stone on to pre-heat for 10 minutes. Spread the coals evenly across the whole grate area.
  • Roll the dough into five 12" bases, thinly spread with tomato sauce and cover with toppings. Keep the wild rocket leaves until the pizza is cooked.
  • Use a floured pizza paddle to transfer pizzas to the pre-heated pizza stone. Bake for about 4 minutes  or until the base is light and crispy. 
  • Garnish with the wild rocket.

Tip: You can freeze unused dough for future use.

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