Prosciutto & Rocket

The secret to this one is timing: the ham and rocket never see the oven. You bake a simple Margherita, then pile the cured prosciutto and fresh leaves on top while it's still hot, so the ham warms and softens without cooking to leather.

Ingredients (per pizza)

• 1 sourdough base
• 70g raw tomato sauce
• 80g mozzarella, torn and drained
• 3–4 slices of good prosciutto (Parma or San Daniele)
• A handful of rocket, shaved parmesan, extra-virgin olive oil

Method

1. Build and bake a Margherita base — sauce and mozzarella — at 250°C+ until charred, 6–8 minutes.
2. The moment it's out, drape the prosciutto over the top so it warms through.
3. Add a handful of rocket, shave over parmesan, and finish with a drizzle of olive oil.

Dress the rocket with a few drops of oil and lemon before it goes on — it lifts the whole pizza and stops the leaves wilting flat.