prosciutto, rocket & Gorgonzola pizzas

Parma ham, Gorgonzola & rocket pizzas
Parma ham, Gorgonzola & rocket pizzas

One of the things I really loved about living in Italy was going out for pizza. Where I lived, and I’m sure in most of the rest of Italy, the pizza was not only delicious but also relatively inexpensive, so it never took much to persuade me to head out to a pizzeria rather than have dinner at home.

Of all the pizzas I’ve tried, this has to be my favourite. Prosciutto, rocket and Parmesan or Grana Padano is a classic combination that you’ll find on pizza menus throughout Italy. The added Gorgonzola or Dolcelatte adds another level of flavour that’s really hard to beat. I know blue cheese is a bit of a Marmite ingredient, but if you’re a fan, I’m sure you’ll love this. The fresh dough in this recipe really sets these pizzas apart from shop-bought alternatives. If you haven’t made your own dough before, you’ll be amazed at how quick and easy it is.

I think the perfect drink to have with pizza is an ice-cold Italian beer. In Sardinia, my beer of choice was usually Ichnusa, the local favourite, but over here in the UK, I’d normally reach for a Peroni or a Moretti.

Print recipe
Prosciutto, rocket & Gorgonzola pizzas
  1. Place the flour, yeast and sugar in a mixing bowl, add a good pinch of salt and stir.
  2. Add the oil and 125 ml lukewarm water. Mix with a fork until the wet and dry ingredients are combined.
  3. Turn the dough out onto a floured surface and knead for 5 minutes. Return to the mixing bowl, cover with a clean tea towel and place in a warm place for at least 10 minutes to rise.
  4. Sprinkle the polenta/flour onto a large baking sheet.
  5. Divide the dough into two balls. Use a rolling pin or your hands to roll or stretch it into two thin circles (each about 20 cm across). Lay the flattened pieces of dough on the baking sheet.
  1. Place the tomatoes, oil and oregano in a bowl or food processor. Add a pinch of salt and blend.
  2. Once you're ready to assemble the pizzas, spread the sauce over the bases.
  1. Lay the mozzarella slices on kitchen paper so that they absorb as much of the moisture as possible.
  2. Set the oven to 220C/Gas 9.
  3. Place the slices of mozzarella and Gorgonzola/Dolcelatte cubes on the pizzas. Bake for 10-12 minutes until the dough is golden brown at the edges and the cheese has melted fully.
  4. Lay the slices of prosciutto/Parma ham on the pizzas, scatter over the rocket and finish with the Parmesan/Grana Padano shavings.
Recipe Notes

If you want to use a whole tin of tomatoes rather than just 50 g for the sauce, you can multiply the sauce ingredients by eight and freeze the remaining seven portions. A good way of doing this is to use a muffin tray or the little pots made for freezing baby food. If using a muffin tray, once the sauce has frozen, partially submerge the tray in hot water for a few seconds and then ease out the blocks of sauce with a knife. You can then put them back in the freezer in a plastic food bag and defrost them as and when you need them.

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