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Parma ham, rocket, and red onion pizza

Course Main
Cuisine Italian
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 2
Author Richard Bewley


Pizza Base

  • 150 g "00" Grade premium plain flour
  • 5 g 1 1/2 tsp fast action dried yeast
  • 1/2 tsp fine sea salt
  • 1 1/2 tbsp olive oil
  • 95 ml warm water
  • Extra flour for kneading

Pizza Topping

  • 3 tbsp Passata, sieved tomato purée
  • 40-50 g light mozzarella, drained, dried, and cut into small cubes
  • 1 tsp dried oregano
  • medium red onion, sliced into thin wedges
  • 1/2 tbsp non-pareil capers, drained and dried
  • 2 x large slices Parma ham, each cut into 4 square sections
  • 6 pitted black olives, dried, and cut into rings
  • A handful of rocket leaves
  • 1/2 tsp balsamic vinegar
  • 1 tbsp olive oil


Pizza Base

  • Place the flour, salt, and yeast into a large mixing bowl and create a well in the centre. Using a bell whisk, combine the dry ingredients evenly.
  • Pour the warm water and olive oil into the centre, and fold in the ingredients using a spatula or wooden spoon until you form a dough. Do not be worried if it is quite sticky to begin with. It is sometimes easier use the tips of your fingers to combine the wet and dry ingredients together.
  • Flour your hands and a work surface, and start to knead into a dough. It is perfectly normal for the dough to stick to your fingers. Have flour to hand (a flour shaker is ideal) and add a very small quantity until the dough starts to firm up in texture. When the dough starts to come away from your fingers, knead for about 5 mins and mould into a firm and elastic dough ball.
  • Wipe down the mixing bowl (this saves washing up) and spray a little olive oil so that the base and sides has a slightly oily film. Brush a little oil on top of the dough, and cover the mixing bowl with cling film. Allow to prove at room temperature for 20 mins (or in a warm place), or until double in size.

Assemble the Pizza

  • Once the dough has doubled in size, place on a well-floured surface or a silicone rolling mat, and, using the base of the palm of your hand, gently stretch out the dough from the centre. If you can made it perfectly round, then great. If not,no problem - I prefer rough edges as it looks far more hand made.
  • Carefully place the pizza base on a well-oiled tray, or aerated pizza tray.
  • Then, spoon and spread the passata from the centre using the back of a spoon or spatula and spread evenly, but stopping 1cm or so from the outer edge.
  • Next, sprinkle with the mozzarella pieces and oregano.
  • Distribute the red onion slices on the base, sprinkle the non-pareil capers and black olive rings. Drizzle 1/2 tbsp olive oil over the pizza, including the exposed dough.
  • Cook in the oven for 10 minutes at 200C, then remove, add the slices of Parma ham, scatter the rocket leaves on top. Then evenly drizzle the olive oil and balsamic vinegar over the top. Cook at 200C for a further 5 mins.
  • Remove from oven, turn onto a warm plate, season with black pepper and serve with a green salad.

Recipe Notes

I like the taste/texture of rocket when baked through for 5 mins. If you favour the wilted leaf approach, add the rocket 2 minutes from the end.
"oo" grade flour uses the purest, whitest and central part of the wheat. The end result is silky in texture, and much whiter in contrast - and blends more easily with liquids and fats (such as olive oil in this recipe) compared with alternatives. If you are unable to find "00" grade, a strong white will be an ideal substitution.