Rocket and speck pizza
Monday 30 June 2008
For the dough
1tsp instant dried yeast or 2tsp fresh yeast
300ml/10fl oz lukewarm water
500g/16oz unbleached strong flour
1tbsp fine semolina or polenta
For the rocket and speck pizza
65g/2oz speck (a smoked, cured ham), finely cut
65g/2oz Parmesan or pecorino
a handful of rocket leaves
1tbsp olive oil
a sprinkling of black pepper
a squeeze of lemon juice
Place the flour and salt in a bowl (if using dry yeast, add it to the bowl now; if using fresh yeast, place in a cup and squash with a few spoons of warm water and leave until it froths). Make a well in the centre and pour in the water (or fresh yeast and balance of the water).
Mix together with your hands to form a dough (alternatively, if you have an electric mixer fitted with a dough hook, then beat well for at least 5 minutes).
Once the ball has been formed, remove from the bowl and knead for 10 minutes on a cold flour surface, then place the dough in a lightly oiled bowl in a draught-free place and leave to rise for about 3 hours until doubled.
Tear off smallish pieces of dough using well-oiled hands and on an oiled flat tray, spread out the dough – patting and prodding it as thin as possible. Allow it to sit for 30 minutes. Poke it down again and sprinkle with the polenta or semolina flour, drizzle with olive oil and sea salt and bake at 230C/450F/Gas8 for 10 minutes.
Take the bases out of the oven. Place all the ingredients in a bowl and dress with the oil, lemon and black pepper. Toss with your hands to combine and then pour it all on the top of your pizza.
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