Pizza with mushrooms, cooked ham and rocket

Ingredients

For 1 serving

• All-purpose flour50 g
• Whole wheat flour40 g
• Active dry yeast2 g
• Tomato passata70 g
• Light mozzarella50 g
• Button mushrooms100 g
• Cooked ham40 g
• Arugula20 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose,

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the 00 flour and the wholemeal flour and the oil and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, put it in a covered bowl and leave it to rise for 90 minutes in a warm place, until doubled in size.
3. Half an hour before the end of the rise, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up. Meanwhile clean the button mushrooms with a damp cloth and slice them thinly; season the tomato passata with salt; tear the light mozzarella and let it drain; wash and dry the rocket.
4. Turn the dough out onto a sheet of baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Top with the passata, mozzarella and mushrooms.
5. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 12 minutes, until the edge is golden and the mushrooms have released their liquid.
6. Take it out and finish with the ham and rocket.