Ibérico pizzetta bianca on a serving board

Ibérico pizzetta bianca

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus rising
  • More effort
  • Serves 4

Enjoy a little luxury with this Spanish-inspired pizza, topped with ricotta cheese, artichokes and Ibérico ham. It takes a little effort, but it's oh so worth it

Nutrition: Per serving
NutrientUnit
kcal438
fat18g
saturates5g
carbs50g
sugars2g
fibre4g
protein17g
salt2.5g
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Ingredients

For the topping

Method

  • STEP 1

    To make the dough, mix the flour, salt, yeast and sugar together in a large bowl. Pour in the oil and 150ml lukewarm water, stir, then use your hands to bring the mixture together to form a dough. Tip onto a lightly floured surface, and knead and stretch for around 5 mins until the dough feels smooth. Shape into a ball, then put in an oiled bowl, sprinkle with a little flour, cover with cling film and set aside in a warm place until doubled in size – around two hours, depending on the heat of your kitchen.

  • STEP 2

    Heat oven to 250C/230C fan/gas 8 and put two baking trays in the oven to heat up. Tip the dough onto a floured surface and cut into four. Roll each piece into a long oval shape, around 30cm long, adding flour to the surface when necessary to make sure the dough doesn’t stick. Spread a large spoonful of ricotta over each pizzetta, then top with the parmesan, a few pieces of chargrilled artichoke and slices of Ibérico ham. Or, if you prefer, add the ham to the cooked pizzetta.

  • STEP 3

    Working quickly, remove the hot baking trays from the oven and dust with some flour. Using your hands, lift each pizzete onto the baking trays – don’t worry if they lose their shape a bit, you can always pull them back into shape on the tray. Drizzle with olive oil, then bake for 12-15 mins until crisp and golden. Finish with a grating of black pepper and a scattering of rocket, then cut each pizzette on a diagonal into four and serve.

Goes well with

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