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Brie Pasta

Parma Ham, Rocket and Parmesan Pizza

for Channel 4
[Makes one large pizza]


For the dough:
  • 225g strong white flour
  • 1 tsp fast action yeast
  • 1 tsp salt
  • ½ tsp sugar
  • 1 tbsp olive oil, plus extra for drizzling
  • 120ml warm water
For the toppings:
  • 4 tbsp rich tomato sauce
  • 125g buffalo mozzarella, torn or sliced
  • 1 tsp dried oregano
  • Salt and black pepper
  • 4 slices Parma ham
  • 50g rocket
  • A few shavings of parmesan cheese


Sift the flour and salt together into a mixing bowl, add the yeast, salt and sugar, mix with your hands and then make a well in the middle of the mixture. Pour the olive oil and warm water into the well in the middle and gently bring the mixture together into a ball using a sweeping motion with your hands. You may need to add a little more flour or water but you want to end up with a soft pliable dough that leaves the bowl clean. Transfer the dough to a work surface and knead for 3-4 minutes or until silky and smooth and fairly elastic.

Lightly oil a clean bowl, place the dough in the bottom, rub the surface of the dough with oil and cover with a clean damp cloth. Put the dough in a warm place and leave to rise for an hour or until it has doubled in size.

Knock back the dough, by punching the dough with your hand, turn out onto a floured surface and knead again for about 3-4 minutes. Roll out the pizza to the shape you want, place on a non-stick baking sheet and brush with olive oil.

Preheat the oven to 220ºC and evenly spread the tomato sauce in a thin layer over the prepared pizza base on a baking sheet. Scatter with the torn buffalo mozzarella and sprinkle with oregano, salt, pepper and a drizzle of extra virgin olive oil.

Place the baking sheet on the top shelf of the preheated oven and bake for 15-20 minutes or until the cheese is bubbling and the edges are just turning golden.

Slide the pizza onto a serving plate and then top with the Parma ham, rocket and parmesan. Drizzle with a little extra virgin olive oil and serve.

Pizza recipe
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