Recipes / Second course
Difficulty Medium
40 MIN
In the oven
8 Portions
Partners
1
Dough: mix the flour with the yeast dissolved in a cup of lukewarm water and the oil. Start kneading the mass, gradually adding more water until the dough is elastic and soft. Add salt at the end of the kneading process.
2
Form a small ball of dough and leave to rise for 45-55 min in the bowl, covered with a tea towel.
3
Roll out the dough without reworking it.
4
Place the dough in the 27×33 cm baking tin, lined with baking paper, and leave to rest for another 20-30 min.
5
Filling: season the tomato passata with come oil, salt and CANNAMELA freeze-dried oregano.
6
Spread the tomato on the pizza.
7
Bake the pizza at 200° for 12/15 mins, remove from the oven and sprinkle the chopped mozzarella and ham on the surface.
8
Place back in the oven for 15 min and finish cooking. Remove from the oven, cut into slices and serve.
