Whole wheat pizza with parma ham and rucola
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
3 pizzas of 28 cm of diameter
Ingredients
-
250
gr of whole wheat flour
-
250
gr of all-purpose flour
-
5
gr of dry instant yeast
-
310
gr of water at room temperature
-
30
gr of extra virgin olive oil
-
10
gr of fine salt
-
10
gr of honey
-
250
gr of Mutti pizza Sauce Classica
-
200
gr of Mozzarella diced
-
3
tablespoons
of extra virgin olive oil
-
Rocket salad
-
150
gr of very thin sliced prosciutto ham
-
50
gr of Pine nuts
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Whole wheat pizza with parma ham and rucola: Method
- In a kneader put the whole meal flour, yeast and honey and mix by pouring water slowly. This first dough will be very liquid. Cover it with a cling film and put it in a warm place for 1 hour. Then add the all-purpose flour, oil and salt. Knead for 15 minutes until the dough is smooth. Remove the dough from the kneader and work hard with your hands for 10 minutes. Put the dough in a bowl and cover with a cling film. Leave the dough in a warm place (or in oven 40° celsius) for 2 hours - it must be double in volume.
- Divide the dough into 3 balls of equal weight. With a brush pass oil in 3 pizzas pans (28-30 cm of diameter). Roll out the dough in each pan. Spred them with oil using pastry brush and leave to rise for 30 minutes.
- Bake the dough 220° celsius for 15 minutes. Then put on top Pizza sauce Classica and bake for 10 minutes more. Put the mozzarella on top of the Pizza sauce and bake again for 5-6 minutes. When the whole pizza is ready put on top prosciutto ham, pine nuts, washed rocket salad and serve.
