Of which 5.5 g sugars and 14.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fresh finishing ingredients · Prosciutto added after baking · No added salt
Allergens gluten, milk
Prosciutto, arugula and Parmesan
Tomato and mozzarella pizza, with the prosciutto and arugula added after baking
A red pizza built on simple contrast: tomato and mozzarella go into the oven; prosciutto, arugula and shavings of Parmigiano come afterwards. The residual heat softens the prosciutto slightly without drying it out and brings out the arugula's aroma without wilting it.
Ingredients
- 167 g (6 oz) pizza flour, from base B01
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 70 g (2½ oz) peeled tomatoes, no added salt, crushed
- 70 g (2½ oz) fresh mozzarella, well drained
- 55 g (2 oz) prosciutto di Parma
- 20 g (¾ oz) raw arugula
- 15 g (½ oz) Parmigiano Reggiano
- 5 g extra-virgin olive oil
- 0.2 g black pepper
Method
- Place a pizza stone or steel in the upper third of the oven and heat to 250–275 °C (480–525 °F) for 45–60 minutes. Keep the prosciutto and cheeses in the fridge while the oven heats.
- Cut the mozzarella into 8–10 mm strips, let them drain in a strainer in the fridge and pat dry with paper towels. Weigh out 70 g only after removing the free liquid.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
