Pizza ricotta, rocket and prosciutto

Ingredients

• 3 dough balls
• 250g ricotta cheese
• 150g prosciutto slices
• 50g rocket (arugula)
• 20ml balsamic vinegar
• 20g Pecorino Romano cheese
• extra virgin olive oil (EVOO)
• 1 cup semolina flour for dusting

Directions

1. Preheat your pizza oven to 480°C (900°F). If using a domestic oven, place a pizza steel inside and preheat it to the highest temperature possible.
2. To stretch the dough, first remove it from the container by cutting around the edges with a dough cutter. Then place it top side down into a bowl of semolina flour. Working away from yourself, gently press the dough outwards, leaving a 2cm (about 0.8 inch) rim around the edge. Turn the dough 90° and repeat the process. Carefully lift the dough from the semolina and place it over the backs of your hands, stretching it slightly, then lay it onto a lightly floured surface.
3. To assemble the pizza, distribute 1-2 spoons of ricotta across the centre of the dough, using the back of the spoon to spread the ricotta evenly while leaving a 2cm (about 0.8 inch) gap around the edge. Sprinkle with grated Pecorino Romano cheese, and drizzle with extra-virgin olive oil.
4. Carefully transfer the pizza onto a pizza peel, ensuring it retains the desired shape and size, then place it into your preheated pizza oven. If using a pizza oven, after 45 to 50 seconds, or when the crust nearest to the heat source starts to colour, begin turning the pizza. It should cook in about 90 seconds.
5. If using a domestic oven with a pizza steel, place the pizza in the centre of the steel and close the oven door quickly. The heat should be more evenly distributed, so there's less need to turn the pizza. However, it will take longer to cook, approximately 5-6 minutes.
6. Once the pizza is finished cooking, remove it from the oven, slice it, and then garnish with slices of prosciutto and fresh rocket. Drizzle with balsamic vinegar before serving for an extra burst of flavour.