Pizza Margherita con Prosciutto Crudo (Parma Ham)

Another request...the proper Pizza Margherita from the Italian region of Campania where it was born. Famous pizzaiolo Peppino Brandi created this recipe in honour of Queen Margherita of Italy in June 1889, hence the 'il tricolore' [the 3 colours of the Italian flag. Green [Basil], White [Mozzarella] and Red [Tomatoes]. In the original recipe the Neapolitans use San Marzano tomatoes but unfortunately is very difficult to find here in the UK, so we used good quality canned chopped tomatoes. As for the mozzarella the original recipes uses Mozzarella di Bufala [Buffalo Mozzarella] but feel free to use good quality cow's milk mozzarella. When baking the pizza make sure that you only bake the dough with the tomatoes and cheese only. After cooked, then add the Prosciutto Crudo, basil leaves and extra-virgin olive oil. Here is the recipe for the dough, it is very easy and fast to do and is well worth it. The ingredients that follow are for 4 pizzas...Square, round or whatever shape you want to give it...obviously the original shape is round.

NOTE:  '00' flour is a very fine flour used in making pizza dough which is very fine and needs no sifting..available from Asda, Tesco and others. Click on the blue link for further info.

For the pizza dough:

• 1 pkt of dried active yeast [7g]
• 2 tbsp olive oil
• 1 tsp sugar
• 300ml lukewarm water
• 500g '00' flour, or normal plain flour
• 100g semolina, plus extra to dust

For the topping:

• 2 cans good quality chopped tomatoes
• 3 Buffalo mozzarella [about 375g], torn into small pieces
• Fresh basil leaves
• 150g Prosciutto Crudo [Parma Ham]
• Extra olive oil

How to...

1. To make the pizza dough, blend the yeast in a measuring jug with 300ml lukewarm water, sugar and the 2 tbsp olive oil. Leave it to stand for 10 minutes. 
2. To make the dough you can easily make it using a food processor, just throw everything in and process until the dough turns into a ball. Otherwise, mix the flour and semolina and pile the mixture into a volcano shaped heap on the working surface. Make a well in the centre and slowly pour in the liquid, start kneading with your hand and adding the yeast mixture until all the liquid has been incorporated. Knead to a smooth dough. Cover and leave in a warm place for an hour to rise.
3. Heat the oven to 220°C/Gas Mark 7. Knock the pizza dough back and divide into four or two, depending on the size of your pizza. If you are making it round, shape each piece into a ball and stretch it until you get a 12" round base. 
4. Now, spread the chopped tomatoes on the bases, sprinkle the mozzarella and put into the hot oven for about 10 minutes or until done to your liking. When cooked get it out of the oven put 2 slices of prosciutto on each, tear the basil leaves on it and drizzle with good extra-virgin olive oil. 

Enjoy this simple but truly irresistible pizza. :)

R & A