Prosciutto Rucola and Parmesan Pizza

Method

1. Mix the manitoba and semolina flours together in a bowl.
2. Add water and dry yeast, then mix until combined.
3. Add salt and one tablespoon of olive oil, then knead until a smooth dough forms.
4. Cover and let the dough rise for 2 hours.
5. Shape the dough into a pizza base by hand (do not use a rolling pin).
6. Preheat the oven to 250°C (480°F) with a pizza stone inside for at least 1 hour before baking.
7. Spread 2 tablespoons of passata (tomato puree) over the pizza base.
8. Sprinkle chopped garlic and dried thyme over the sauce.
9. Drizzle a little olive oil and add a pinch of salt.
10. Slide the pizza onto the preheated stone and bake for 5 minutes.
11. Add slices of mozzarella or provolone cheese over the pizza.
12. Switch the oven to grill mode and cook for another 5 minutes until the cheese melts and the crust is crispy.
13. Remove from the oven and top with prosciutto slices, fresh rocket (rucola), and parmesan shavings.
14. Drizzle with a little extra virgin olive oil and serve immediately.