Pizza with Ham
- For the dough
- 450 Pastry flour
- 1 packet Dry yeast
- 200 milliliters lukewarm water
- 1 pinch salt
- 3 tablespoons olive oil
Mix flour with dry yeast in a mixing bowl. Add salt, olive oil and water and mix thoroughly with the dough hook of an electric mixer. Knead into a smooth dough that detaches from the edge of the bowl. If necessary, add 2 tablespoons of water. Cover and let rest in a warm place for about 45 minutes.
For topping, cook tomatoes and tomato paste for 3 minutes over stove, add salt and pepper to taste and let cool.
Knead dough on a floured surface, divide into 2 parts, roll each half into a thin round and place onto 2 oiled baking sheets.
Sprinkle pizza dough with 2 tablespoons oil, spread tomato mixture on top and sprinkle with parmesan.
Bake in a preheated oven at 250°C (approximately 475°F) one at a time for about 12–15 minutes. With a convection oven, bake both together at 220°C (approximately 425°F) and bake together.
Rinse arugula, shake dry and remove thick ribs.
Remove pizzas from oven, top with prosciutto and arugula and serve.