Pizza con Rucola
This thin-crust pizza comes out crisp and blistered, layered with sweet tomato, melted mozzarella, silky prosciutto, peppery rocket, and nutty shavings of Parmigiano-Reggiano. The contrast of hot base and cool topping makes it elegant, classic, and intensely satisfying.
Ingredients
Impasto e base
- 300 gstore-bought pizza dough
- 10 gfine semolina or flour, for dusting
- 120 gcrushed tomatoes
- 2 gfine sea salt
- 1 gdried oregano
- 5 mlextra-virgin olive oil
Condimento
- 120 glow-moisture mozzarella, grated
- 60 gprosciutto crudo
- 40 grocket
- 25 gParmigiano-Reggiano, shaved
- 10 mlextra-virgin olive oil
Instructions
- 1
Preheat the oven to its highest setting, ideally 250-275°C, with a baking steel, stone, or inverted heavy tray inside for at least 10 minutes. In a small bowl, season the crushed tomatoes with fine sea salt, dried oregano, and extra-virgin olive oil; stir just enough to combine so the sauce stays bright and not watery.
- 2
Divide the store-bought pizza dough into 2 equal pieces. On a lightly dusted surface, stretch each piece into a thin round about 24-26 cm wide, pressing from the center outward and leaving a slightly puffed edge. Avoid using a rolling pin if possible, as it pushes out the air and makes the crust less light.
- 3
Transfer one dough round to a floured peel or a sheet of baking paper. Spread over half of the tomato sauce in a thin layer, leaving the rim clear, then top with half of the low-moisture mozzarella. A restrained topping layer helps a thin-crust pizza bake crisp instead of steaming.
- 4
Bake the first pizza for 6-8 minutes until the rim is well browned in spots, the cheese is melted, and the base is crisp underneath. Repeat with the second dough round, remaining sauce, and remaining mozzarella.
- 5
As soon as each pizza comes out of the oven, drape over half of the prosciutto so it softens slightly from the residual heat without drying out. Top with half of the rocket and half of the shaved Parmigiano-Reggiano.
- 6
Finish both pizzas with the remaining extra-virgin olive oil drizzled over the top. Slice and serve immediately while the base stays crisp and the rocket remains fresh and peppery.
Nutrition per serving
Notes
- •If your oven runs below 250°C, preheat the tray or stone for a full 20 minutes to maximize bottom heat.
- •Pat the mozzarella dry if needed; excess moisture is the main reason homemade pizza turns soggy.
- •For the most balanced bite, add the rocket after baking, not before, so it stays lively and doesn't turn bitter.
- •A vegetable peeler makes the best broad shavings of Parmigiano-Reggiano.
Background
Pizza topped after baking with cured ham, fresh greens, and hard cheese reflects a modern style of northern and central Italian pizzeria cooking, where hot and cold elements are contrasted on the same pie. Rucola became especially popular as a pizza topping in the late 20th century, prized for its peppery freshness against rich cheese and salty prosciutto.
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