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Tomato and mozzarella pizza with ham and rocket


  • Dough

  • Tomato base

  • Toppings


  • Dough:

  • 1.

    To make the dough, add the yeast to the warm water, stir and leave to stand for a few minutes until frothy. Tip the flour into a food processor (with a dough hook attachment), add the oil, then with the motor running, pour in the yeast liquid.

  • 2.

    Process until the dough is smooth and leaves the side of the bowl clean. Transfer to a lightly oiled bowl, cover with cling film and leave in a warm place until doubled in volume.

  • Tomato base:

  • 1.

    To make the tomato base, put all the ingredients in a small pan over a medium-high heat. Bring to a simmer and cook until reduced by half. Blitz until you have a smooth paste and season to taste.

  • Toppings:

  • 1.

    Put all the topping ingredients in bowls on the kitchen table. Heat the oven to 220°C/gas 7. Divide the pizza dough in half. Roll out the dough, one portion at a time, on a lightly floured surface to a large round – making it as thin as possible. Place each round on a heavy baking sheet (or a large ovenproof cast-iron frying pan if you have one), dusted with semolina or flour.

  • 2.

    Spread with the tomato base. Top with mozzarella, basil and the ham. Season with salt and pepper then finish with the Parmesan.

  • 3.

    Bake in the oven for 8-10 minutes, until the base is golden and cooked through. Once out of the oven finish with a handful of rocket and a drizzle of chilli oil. Cut each pizza into 4 wedges and serve immediately.


Copyright © Gordon Ramsay

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Grenache are the best wines to pair with Tomato and mozzarella pizza with ham and rocket.


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