Iberian pizza with ham shaves

For the artisanal dough:

For assembly:

3 or 4 tablespoons of crushed natural tomato.
150g of fresh mozzarella (it is very important to drain it well so that it does not release water in the oven).
80g of Viruteo Iberian ham shavings.
1 handful of fresh arugula.
Parmesan or Grana Padano cheese flakes.

1. Preparing the dough: In a large bowl, mix the flour with the salt. Dissolve the yeast in the warm water and add it to the bowl along with the oil. Mix first with a spoon and then knead on a clean surface for about 10 minutes until the dough is smooth and no longer sticks to your hands.
2. Proofing: Form a ball, place it in a lightly oiled bowl and cover it with a damp cloth. Let it rest in a warm place (away from drafts) for 2 hours or until it has doubled in volume.
3. Stretching and Base Preheat the oven to 250°C (or the highest temperature your oven allows). Stretch the dough with your hands or a rolling pin on baking paper, leaving the edges a little thicker if you like a rustic style. Spread the crushed tomatoes and distribute the chopped mozzarella on top.
4. Strategic Baking: Place the pizza on the bottom rack of the oven to ensure a crispy base. Bake for 8 to 12 minutes, checking that the edges brown and the cheese is bubbling.
5. The final Iberian touch. Take the pizza out of the oven. This is the most important step: don’t add the ham before baking or it will become salty and chewy. With the pizza fresh out of the oven, add:
- Fresh arugula.
- The shavings of Iberian ham, allowing the residual heat to slightly melt their fat.
- Parmesan flakes and a drizzle of raw extra virgin olive oil.

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