Pizza with Fontina, Prosciutto, and Rocket

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant fontina, prosciutto and rocket pizza is a sophisticated twist on a classic Italian favourite. The combination of rich, melted fontina cheese and salty, thinly sliced prosciutto creates a deeply savoury flavour profile that is perfectly balanced by the peppery bite of fresh baby rocket. By baking the dough on a preheated tray, you achieve a beautifully crisp crust that rivals any authentic pizzeria.

As a high-protein option, this dish is satisfying enough for a substantial weekend lunch or a quick midweek dinner. The addition of fresh greens after baking ensures a vibrant texture and nutritional boost, while a simple drizzle of extra-virgin olive oil brings all the Mediterranean flavours together. Serve it immediately while the cheese is bubbling for the best homemade experience.

Ingredients for Pizza with Fontina, Prosciutto, and Rocket

450g pizza dough, thawed if frozen
350g well-chilled Italian Fontina, any rind discarded
1 garlic clove, forced through a garlic press
110g loosely packed baby rocket (4 cups)
110g thinly sliced prosciutto
Aceite de oliva virgen extra para rociar
Pimienta negra recién molida
a 17- by 14-inch sheet of parchment paper

How to make Pizza with Fontina, Prosciutto, and Rocket

Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 260°C.

Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. (Prick any large bubbles with a fork and flatten.)

While crust bakes, shred cheese in a food processor fitted with medium shredding disk (you should have 725ml ).

Remove crust from oven and brush all over with crushed garlic, then sprinkle evenly with cheese. Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes.

Remove from oven, then scatter rocket over pizza and drape prosciutto over rocket. Drizzle with oil and coarsely grind pepper to taste. Serve immediately.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.