Pizza bianca with Parma ham, arugula, and mozzarella

makes 1

Ingredients:

1 ball pizza dough

all-purpose flour, for dusting

semolina flour or cornmeal

8oz (200g) mozzarella cheese, torn into chunks

4 thin slices Parma ham or prosciutto,

whole or cut into strips

handful of wild arugula leaves

freshly ground black pepper

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking sheet in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Place the dough on a floured surface and use a rolling pin to roll it out as thin as you can about 10–12in (25–30cm) in diameter. Brush the hot baking sheet with oil, sprinkle with semolina, and place the dough on top.

3 Top the crust with the mozzarella, season with freshly ground black pepper, and bake for 10 minutes or until the crust is crispy and the top is bubbling. Drape the Parma ham over the top, scatter evenly with arugula, season again with pepper, and serve.

Cook’s NoTEs:

You might want to cut the Parma ham into pieces with a pair of kitchen scissors so the pizza will be easier to eat.

Pizza bianca with Parma ham, arugula, and mozzarella