Pizza with Prosciutto and Rocket Recipe

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Pizza with Prosciutto and Rocket is a delicious and sophisticated take on the traditional pizza recipe. While the ingredients may differ slightly from the classic pizza recipe, the end result is a delicious pizza that is sure to impress your guests.

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INGREDIENTS:

Choosing the right ingredients is crucial for a successful Pizza with Prosciutto and Rocket. Use high-quality flour, yeast, and salt to ensure a perfect crust. The pizza sauce should be made with ripe, flavorful tomatoes and seasoned with salt, pepper, and fresh herbs. Mozzarella cheese should be fresh and preferably buffalo mozzarella, and the Prosciutto should be thinly sliced and of good quality. The rocket should be fresh and crispy, and the Parmesan cheese should be grated just before use.

MAIN STEPS:

Making a perfect pizza requires some skill and practice. It is important to knead the dough properly to develop the gluten, which gives the crust its chewy texture. Letting the dough rise for the appropriate amount of time is also crucial for a light and airy crust. Tossing the pizza requires some practice, but it is essential to stretch the dough evenly and create a round shape.

The main steps of making Pizza with Prosciutto and Rocket are to put hot water in a pan, add yeast, stir gently, add salt, gradually add flour, knead the dough, let the dough rise, flatten the dough into two balls, stretch the dough, make the pizza sauce, spoon the sauce and mozzarella over the dough, sprinkle with oil and Parmesan cheese, bake for 15-20 minutes, and add fresh Prosciutto and rocket before serving.

SERVED WITH:

Pizza with Prosciutto and Rocket can be enjoyed on its own or with a variety of side dishes and desserts. A simple salad with a vinaigrette dressing complements the flavors of the pizza, and a glass of red wine is the perfect accompaniment. For dessert, a classic Tiramisu or a creamy Panna Cotta would be a great choice.

Caprese Salad: An Italian salad made with fresh mozzarella cheese, tomatoes, and basil leaves, seasoned with salt, pepper, and olive oil.

Focaccia: An Italian flatbread seasoned with olive oil and salt, often topped with herbs and other ingredients such as cheese or olives.

Minestrone Soup: A hearty Italian vegetable soup made with a variety of vegetables, pasta or rice, and sometimes beans or meat.

Bruschetta: An Italian appetizer consisting of grilled bread rubbed with garlic and topped with chopped tomatoes, basil, and olive oil.

Insalata di Rucola: An Italian salad made with arugula (rocket), shaved Parmesan cheese, and a simple dressing of olive oil, lemon juice, salt, and pepper.

Antipasto Platter: An Italian platter of assorted cured meats, cheeses, olives, and marinated vegetables, often served as an appetizer.

Roasted Vegetables: An Italian side dish made by roasting a variety of vegetables such as zucchini, eggplant, bell peppers, and onions, seasoned with olive oil, salt, and herbs.

Panzanella Salad: An Italian salad made with stale bread, tomatoes, onions, and cucumbers, dressed with olive oil and vinegar.

Prosciutto-wrapped Asparagus: An Italian appetizer made by wrapping asparagus spears with prosciutto and roasting or grilling them.

Gelato: An Italian frozen dessert similar to ice cream but with a higher proportion of milk to cream, available in a wide variety of flavors.

ALTERNATIVES:

Pizza with Prosciutto and Rocket is a delicious Italian dish that combines the salty and savory flavors of cured ham with the fresh, peppery taste of rocket (also known as arugula). However, if you're looking to switch up your Italian cuisine game, there are many other dishes that incorporate these ingredients in unique and interesting ways. Here are 10 alternative dishes to Pizza with Prosciutto and Rocket:

Prosciutto and Arugula Salad: A light and refreshing salad that combines fresh rocket with thinly sliced prosciutto, shaved parmesan cheese, and a lemon vinaigrette dressing.

Prosciutto and Mozzarella Panini: A classic Italian sandwich made with crusty bread, creamy mozzarella cheese, and thin slices of prosciutto, toasted to perfection in a panini press.

Arugula Pesto Pasta: A twist on traditional basil pesto, this pasta dish is made with fresh arugula, parmesan cheese, pine nuts, and olive oil, all blended into a vibrant green sauce.

Arugula and Prosciutto Flatbread: Similar to pizza, this dish is made with a thin, crispy crust topped with tomato sauce, mozzarella cheese, prosciutto, and arugula.

Parmesan and Prosciutto Stuffed Mushrooms: A delicious appetizer that features large, meaty mushrooms stuffed with a mixture of parmesan cheese, prosciutto, and breadcrumbs, then baked until golden and crispy.

Arugula and Prosciutto Frittata: A hearty breakfast dish that combines whisked eggs with fresh arugula, crispy prosciutto, and Parmesan cheese, all cooked together in a skillet.

Prosciutto-Wrapped Melon: A simple yet elegant appetizer that involves wrapping thin slices of prosciutto around bite-sized pieces of sweet, juicy melon.

Arugula and Prosciutto Risotto: A creamy and indulgent rice dish made with arborio rice, chicken broth, Parmesan cheese, and chopped prosciutto and arugula.

Prosciutto and Fig Crostini: A sweet and savory appetizer that features toasted bread topped with creamy goat cheese, thinly sliced prosciutto, and sweet, juicy figs.

These dishes are all variations on classic Italian flavors, and they showcase the versatility of prosciutto and rocket in different contexts. From light and refreshing salads to rich and indulgent pasta dishes, there's a recipe here to suit every taste and occasion.

HISTORY:

The Pizza with Prosciutto and Rocket, also known as "Pizza con Prosciutto e Rucola," has a prominent place in Italian culinary traditions. As a fusion of simple yet flavorful ingredients, it's a testament to the Italian knack for combining flavors. Here's an overview of the history and cultural significance of this iconic dish.

The origins of this particular pizza are intertwined with the broader history of pizza in Italy. While pizza itself has ancient roots, the addition of toppings like prosciutto (cured ham) and rocket (arugula) is a more recent innovation.

Prosciutto has been a part of Italian cuisine for centuries, with different regions having their own specific curing methods. Rocket, also known as arugula, has been grown in the Mediterranean region since Roman times and has been appreciated for its peppery flavor.

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The combination of these ingredients on a pizza likely emerged in the post-World War II era, as the Italian culinary landscape began to diversify, and chefs experimented with different flavors.

This type of pizza is especially associated with Northern Italy, where prosciutto is a key product. Different regions may offer unique twists to the recipe, reflecting local tastes and traditions.

TIPS:

To ensure a perfect Pizza with Prosciutto and Rocket, here are some tips: use high-quality ingredients, knead the dough properly, let it rise for the appropriate amount of time, and stretch the dough evenly. Do not overload the pizza with too many toppings, as this can make the crust soggy. Finally, bake the pizza in a preheated oven at the correct temperature and for the right amount of time to ensure a perfectly cooked crust and melted cheese.

Ingredients:

Conversions and Servings: Cups (1 Pizza) Cups (2 Pizzas) Cups (3 Pizzas) Cups (4 Pizzas) Cups (5 Pizzas) Cups (6 Pizzas) Cups (8 Pizzas) Imperial (1 Pizza) Imperial (2 Pizzas) Imperial (3 Pizzas) Imperial (4 Pizzas) Imperial (5 Pizzas) Imperial (6 Pizzas) Imperial (8 Pizzas) Metric (1 Pizza) Metric (2 Pizzas) Metric (3 Pizzas) Metric (4 Pizzas) Metric (5 Pizzas) Metric (6 Pizzas) Metric (8 Pizzas)

Directions:

01 - In a small cup, mix warm water (from the ingredients) and the Yeast.

02 - Gently stir and let sit for about 10 minutes, or until the yeast activates by producing a foam on top of the water.

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03 - In a separate large bowl, or inside the bowl of a standing mixer, combine the activated Yeast, Salt, Flour (you can sift it or not) and the rest of the Water.

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04 - If you decided to mix the Dough with the Electric Mixer, this is what should look like.

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05 - If you decided to mix it by hand, take the Dough out of the bowl and put it on a clean and well-floured surface ( a marble counter or clean table is best ).

06 - Gather the Dough into a pile and begin pressing it together. Press the heels of your hands firmly into the Dough, pushing forward slightly.

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07 - Fold the far edge of the Dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.

08 - Move the Dough into a large floured bowl and cover with a clean towel or cling film. Some people oil the Dough instead of flouring it, this will totally up to you.

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09 - Place the bowl inside your switched off oven, and allow the Dough to rise up for 2 hours at room temperature (or 5 hours in the refrigerator).

10 - Place on a floured counter and flour the top of the Dough.

11 - Cut the Dough into two round Balls.

12 - Flatten one Ball with your hand until about 2cm - 4cm / 0.7in - 1.5in thick.

13 - Pick up the disk of Dough, and pinch the dough about 1.5cm / 0.5in from the edge. Try and stretch as you pinch, repeat this all around the edge. When the disk of Dough has been stretched enough to start to be floppy, proceed to tossing.

14 - Make a fist and drape the Dough over your fist. Make a fist of the other hand and slip it under the Dough next to your other fist. Carefully move your fists apart stretching the Dough more. Shift your fists ( left towards your face, right away ) so the Dough rotates while stretching.

Make the Pizza Sauce

15 - When the Dough has reached about 20cm / 8in in diameter, you can quickly move your left fist in an arc that goes backwards towards your face. Do this while twisting your right fist forward away from your face. If you give a a little push upwards with your right fist the Dough will spin like a Frisbee. Practice how it feels to balance the force of the fist twists equally. This will keep the Pizza from spinning off into the corner ( or worse ).

Be sure to catch the falling spinning Pizza as gently as you can with your two fists to avoid tearing. But if tearing just start over and do the spinning process over again.

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16 - Spoon the Tomato Sauce, Mozzarella over the Dough.

17 - Sprinkle some Oil.

18 - Bake in a preheated oven at 200C / 390F for 15-20 minutes (or about 1 minute if you use an Neapoletan Wood-Fired Pizza Ovens) or until the crust has turned golden-brown.

19 - Add fresh Italian Prosciutto, Rocket and shaved Parmesan Cheese on top. Serve.

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Notes:

- If you want to make the dough ahead of time, you can store it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. Just make sure to let it thaw in the fridge overnight before using it.

- Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.

- Don't knead the Dough too long. The texture changes fast. Every minutes counts.

- You can also use regular Ham.

- You can use a stand mixer with a dough hook attachment to knead the dough instead of doing it by hand.

- If you don't have pizza sauce, you can substitute with tomato sauce or crushed canned tomatoes with Italian seasoning.

- For a healthier option, you can use whole wheat flour instead of all-purpose flour.

- Don't overload the pizza with toppings, as it will make it difficult to cook evenly and might result in a soggy crust.

- Make sure to preheat your oven at the correct temperature before baking the pizza.

- You can also sprinkle some cornmeal or semolina flour on your pizza stone or baking sheet before placing the dough to prevent it from sticking.

- To add some extra flavor, you can drizzle some balsamic glaze or honey on top of the pizza before serving.

- As for storing, you can keep leftover pizza in an airtight container in the fridge for up to 3 days. Reheat it in the oven at 180C / 350F for about 10 minutes until heated through.

- Serve the pizza with a fresh arugula salad or bruschetta as an appetizer. For dessert, you can serve some gelato or tiramisu.

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Written by: Uncut Recipes

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