- White Flour 500g
- Salt 1 teaspoon
- Fresh Yeast 30g
- Olive Oil 2 Tbsp
- Lukewarm Water 300g
- Tomato Sauce 240g
- Mozzerella - Finley Chopped 200g
- Ham - Cut Into Cubes 120g
- Mushrooms - Finley Chopped 120g
- Peppers - Finley Chopped 120g
- Black Olives - Pitted & Halved 24
- Rocket 20g
Dissolve the yeast in a little lukewarm water.
Mix the flour with the salt in a bowl. Press out an indent and pour the yeast and olive oil into the hollow. Mix with the flour and gradually add the lukewarm water, kneading into a soft dough. When the dough has reached the correct consistency, you will be able to remove it from the bowl without sticking.
Cover the bowl with a damp cloth and leave the dough to prove at room temperature for around 1 hour.
Cut the dough into four pieces and roll out thinly. Spread the tomato sauce over the pizza dough and cover with ham, mushrooms, peppers and olives. Season with salt and pepper.
Place the pizza on the preheated pizza stone and bake for around 8-10 minutes at 220° C.
Before serving, garnish the pizza with rocket.