Tomato, ham and ricotta pizza

  1. Rehydrate the yeast in a little lukewarm water, wait 5 min.
  2. Mix the flour, durum wheat semolina, 1 tbsp. coffee salt, dissolved yeast. Form a ball.
  3. Place the dough in a large floured bowl, leave to rest for 1 hour under a towel.
  4. Cut the cherry tomatoes in half.
  5. Spread the dough on a sheet of baking paper. Transfer to the baking sheet. Preheat the oven to 220°C (th. 7-8)*.
  6. Garnish the dough with the tomato pulp, then distribute the tomatoes, season. Bake for about 15 minutes, watching the coloring.
  7. Remove from the oven and arrange the strips of ham, the crumbled ricotta and the arugula. Serve immediately.
  8. The + health: Replace Parma ham with mushrooms.

    * Temperature to be adapted according to the power of your oven.

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