This pizza, from the new cookbook Brassicas by Laura B. Russell, uses rocket, which is very healthy, for runners and for everyone. (Here’s why.) It’s fast and simple to make – the most time-intensive step is preheating the pizza stone – and it tastes fresh, light and springy.
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White Pizza with Rocket and Prosciutto
Recipe from Brassicas by Laura B. Russell (Ten Speed Press, © 2014)
What you’ll need:
1⁄2 cup ricotta cheese
3 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
225g pizza dough, at room temperature
2 cups rocket leaves
2 to 3 slices prosciutto, cut into narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed lemon juice
How to make it:
1. Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 260°C for a full 30 minutes. In a small bowl, stir together the ricotta, Parmesan, and 1/4 teaspoon each salt and pepper, mixing well.
2. Lay a sheet of parchment paper 30 to 35cm-square on a work surface. Place the dough on the parchment and roll or pat it into a 25 to 30cm round about a 1/2 cm thick. Using the back of a spoon, spread the cheese mixture evenly over the crust. Transfer the parchment to a rimless or an inverted baking sheet. Slide the pizza – parchment and all – onto the hot baking stone and bake for 10 to 12 minutes, until the crust is crisp and the topping is browned. (If you do not have a baking stone, slide the pizza and parchment onto a rimless baking sheet and bake for 12 to 14 minutes. The crust will not be quite as crisp.)
3. Just before the pizza is ready to come out of the oven, combine the rocket and prosciutto in a bowl. Drizzle with the oil and lemon juice, add a pinch of salt and a generous grind of pepper, and toss to coat evenly. Remove the pizza from the oven and mound the salad on top. The heat from the pizza will wilt the greens. Serve immediately, cut into wedges.
