Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast
  • 1 teaspoon (6g) sugar
  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • ½ cup (120ml) good quality tomato sauce (passata)
  • 8 ounces (225g) fresh mozzarella, sliced or torn
  • 4 ounces (115g) prosciutto, thinly sliced
  • 5 ounces (140g) fresh arugula (rocket)
  • ¼ cup (60ml) balsamic glaze
  • 2 tablespoons (30ml) extra virgin olive oil
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Combine warm water, yeast, and sugar in a bowl. Let stand for 5-10 minutes until foamy.
  2. Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic.
  3. Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  4. Preheat oven to 450°F (232°C) with a pizza stone or baking sheet inside.
  5. Punch down the dough and divide in half. Roll out one portion into a 12-inch circle on a lightly floured surface.
  6. Spread tomato sauce evenly over the dough. Top with mozzarella and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  7. Remove pizza from oven. Top with prosciutto and arugula. Drizzle with balsamic glaze and extra virgin olive oil. Sprinkle with red pepper flakes, if desired. Slice and serve immediately.