Bocconcini and ham pizzas

Tamara West

This pizza is a little different from the norm - I call it a salad pizza. The topping is not cooked with the base, but instead added on after cooking — it’s fresh, raw and tasty. This makes it really important to ensure your ingredients are all of the very best quality. The flavours and textures of crispy hot, cold and peppery, are deliciously fantastic.

Ingredients

330 ml	Water, cold
15 g	Dried instant yeast
500 g	Flour
2 tsp	Fine salt
1 sprinkle	Semolina flour, for cooking
1 Tbsp	Olive oil
3 tsp	Fresh thyme
1 tsp	Flaky sea salt
8 slices	Serrano ham
6	Clevedon buffalo bocconcini
2 cups	Rocket leaves, washed and picked
3 Tbsp	White truffle oil

Directions

1. Make the pizza dough the day before - it tastes better. Dissolve the yeast in the water, then add the flour and mix until it forms a dough, add salt, then knead well for 8 minutes.
2. Cover with a tea towel and leave in a warm spot until double in size.
3. Divide dough evenly into 4, then roll into balls and place on a lightly floured tray, cover with plastic food wrap and keep in the fridge.
4. Remove the pizza dough from the fridge one hour before cooking.
5. Make one pizza at a time. Using a little flour, roll out the dough as thin as possible to form a large circle, then lift it up by rolling the dough on to the pin.
6. Sprinkle some semolina onto a baking tray or pizza peel, then unroll the dough. This will help it slide on to the cooking surface.
7. Drizzle with olive oil, sprinkle on the thyme and sea salt.
8. With the pizza oven at 350C, a pizza will take less than 2 minutes to cook.
9. To cook in a regular oven place baking trays or a pizza stone in the oven and preheat to 240C. Bake for 6-8 minutes until crisp and golden.
10. Place torn strips of ham and chunks of bocconcini on top, sprinkle over the rocket leaves and truffle oil.