Ember Prosciutto and Rocket Pizza

Prosciutto pizza with rocket leaves

Delicate toppings go on after the bake. The Ember gives you a crisp base; the prosciutto and rocket stay bright.

Ingredients (makes 2 pizzas)

  • 2 pizza dough balls (about 250g each), room temperature
  • 120g crushed tomatoes
  • 180g mozzarella, torn
  • 6-8 slices prosciutto
  • 2 large handfuls rocket
  • Olive oil and black pepper, to finish

Method

  1. Preheat the Ember until the stone is properly hot (around 400°C).
  2. Stretch the dough. Add a light tomato layer and mozzarella. Launch and bake until blistered, turning as needed.
  3. Rest the pizza for 30 seconds, then drape with prosciutto and pile on rocket.
  4. Finish with oil and pepper. Slice and serve.

Tip: Keep the tomato thin so the centre stays crisp under the cured meat.