Parma Ham, Rocket and Parmesan Pizza

for Channel 4
[Makes one large pizza]

Ingredients

• 225g strong white flour
• 1 tsp fast action yeast
• 1 tsp salt
• ½ tsp sugar
• 1 tbsp olive oil, plus extra for drizzling
• 120ml warm water

• 4 tbsp rich tomato sauce
• 125g buffalo mozzarella, torn or sliced
• 1 tsp dried oregano
• Salt and black pepper
• 4 slices Parma ham
• 50g rocket
• A few shavings of parmesan cheese

Method

Sift the flour and salt together into a mixing bowl, add the yeast, salt and sugar, mix with your hands and then make a well in the middle of the mixture. Pour the olive oil and warm water into the well in the middle and gently bring the mixture together into a ball using a sweeping motion with your hands. You may need to add a little more flour or water but you want to end up with a soft pliable dough that leaves the bowl clean. Transfer the dough to a work surface and knead for 3-4 minutes or until silky and smooth and fairly elastic.

Lightly oil a clean bowl, place the dough in the bottom, rub the surface of the dough with oil and cover with a clean damp cloth. Put the dough in a warm place and leave to rise for an hour or until it has doubled in size.

Knock back the dough, by punching the dough with your hand, turn out onto a floured surface and knead again for about 3-4 minutes. Roll out the pizza to the shape you want, place on a non-stick baking sheet and brush with olive oil.

Preheat the oven to 220ºC and evenly spread the tomato sauce in a thin layer over the prepared pizza base on a baking sheet. Scatter with the torn buffalo mozzarella and sprinkle with oregano, salt, pepper and a drizzle of extra virgin olive oil.

Place the baking sheet on the top shelf of the preheated oven and bake for 15-20 minutes or until the cheese is bubbling and the edges are just turning golden.

Slide the pizza onto a serving plate and then top with the Parma ham, rocket and parmesan. Drizzle with a little extra virgin olive oil and serve.