Pizza with Wild Rocket & Parma Ham

Amazing Italian style stone baked pizza with wild rocket & parma ham

5 1.30



  1. Place all flour into a large mixing bowl, add the yeast sachet, salt and sugar. Then add the  warm water and mix until all combined.
  2. Knead the dough for 7 minutes adding extra Tipo 00 flour if the dough is too sticky. Allow to rise in a warm room for 1 hour or until doubled in size.
  3. With floured hands, scrape the dough from the bowl and knead roughly for a few minutes to expel excess air. Split into five equal balls and leave to prove for a further 30 minutes.
  4. Set up your barbecue for grilling (direct heat), 260 degrees C and place the pizza stone on to pre-heat for 10 minutes. Spread the coals evenly across the whole grate area.
  5. Roll the dough into five 12" bases, thinly spread with tomato sauce and cover with toppings. Keep the wild rocket leaves until the pizza is cooked.
  6. Use a floured pizza paddle to transfer pizzas to the pre-heated pizza stone. Bake for about 4 minutes  or until the base is light and crispy. 
  7. Garnish with the wild rocket.

Tip: You can freeze unused dough for future use.

Weber Admin
January 18, 2016


Tomato Sauce:

  • 1 tin tomatoes, chopped
  • 1 tsp oregano, dried
  • 1 tsp sugar
  • 1 tbsp olive oil
  • Salt & pepper

50/50 Dough:

  • 300g, strong white bread flour
  • 300g, Tipo 00 flour (Italian pasta flour)
  • 1 sachet of instant dried yeast
  • 3 tbsp, extra virgin olive oil
  • 2 tsp, caster sugar
  • 2 tsp, salt
  • 375ml, warm water


  • 50g sun dried tomatoes
  • 250g buffalo mozzarella
  • Wild rocket to garnish
  • 100g Parma ham