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TranceEurope`s Recipy Pages

TranceEurope`s Recipy Pages

Parma Ham, Mozzarella and Rocket Pizza


1. Basic Pizza Dough (Makes: 3 x 30cm rounds)
2. 4g dried yeast (or � sachet)
3. 300ml luke warm water (more if required)
4. 10ml Roma Extra Virgin Olive Oil
5. 1 tsp salt
6. 1 � tsp sugar
7. 500g Roma Pizza and Pasta �00� flour

For the Tomato Sauce (this will be sufficient for 3 pizza bases)

1. 2 tbsp Roma Extra Virgin Olive Oil
2. 1 large onion, minced
3. 1 clove garlic, minced
4. 600g Roma Chopped Tomatoes
5. Salt and Pepper
6. � tsp chopped fresh herbs e.g. thyme, sage, marjoram
7. � tsp sugar (if necessary)
8. Parma Ham, Mozzarella and Rocket Topping (quantities for 1 pizza topping)
9. 2 slices Parma ham, cut into 3cm strips
10. 5 - 6 slices buffalo mozzarella
11. Handful of rocket leaves, tossed in a little dressing


To make the tomato sauce 1.Heat the olive oil in a saucepan, add onion and herbs and saut� over a low heat for about 7-10 minutes, until the onion has softened.
2.Add the garlic and cook for about 2 minutes. Then add the tomatoes and simmer for about 10�15 minutes until thickened.
3.Season with salt, pepper and if necessary sugar.

To make the base 1.Mix the yeast and sugar in the luke warm water. Allow to activate � the yeast will froth, then it is ready to use.
2.Sieve the flour into a mixing bowl and add the salt, olive oil and yeast mixture.
3.Mix to a loose dough, adding more flour or water as required.
4.Knead until the dough is very pliable � approximately 5 minutes using the dough hook of a food mixer or 7�10 minutes by hand.
5.Leave the dough to rise in a well-oiled bowl covered with cling film until the dough has trebled in size and is springy to the touch. It will rise best in a warm location e.g. hotpress, near a cooker or oven.
6.Preheat the oven to 230�C / Gas 8
7.When the dough has risen, knock it back and place onto a floured surface. Knead it again by hand for 2�3 minutes.
8.Roll out or stretch dough with your hands onto the pizza pan / screen or baking sheet sprinkled with a little semolina.
9.To avoid a soggy centre, bake the dough without any sauce or topping for 3-4 minutes.
10.Spread the tomato sauce mixture over the dough and top with the Parma ham strips and mozzarella slices around.
11.Return to the oven and bake for 8-10 minutes until lightly brown and bubbly � 8 to 10 minutes. Top with a handful of rocket and serve.