Ibérico pizzetta bianca

• strong white bread flour↗250g g

  plus extra for dusting

• salt↗1 tsp tsp
• fast-action dried yeast↗1 tsp from a sachet of tsp

  from a sachet of

• sugar↗½ tsp tsp
• olive oil↗1 tbsp tbsp
• ricotta cheese↗100g g
• parmesan↗30g g

  grated

• chargrilled artichokes280g g
• Ibérico ham↗40g g
• olive oil↗2 tbsp tbsp
• rocket leaves↗

  to serve

Step-by-step instructions

1. 1

   To make the dough, mix the flour, salt, yeast and sugar together in a large bowl. Pour in the oil and 150ml lukewarm water, stir, then use your hands to bring the mixture together to form a dough. Tip onto a lightly floured surface, and knead and stretch for around 5 mins until the dough feels smooth. Shape into a ball, then put in an oiled bowl, sprinkle with a little flour, cover with cling film and set aside in a warm place until doubled in size – around two hours, depending on the heat of your kitchen.

2. 2

   Heat oven to 250C/230C fan/gas 8 and put two baking trays in the oven to heat up. Tip the dough onto a floured surface and cut into four. Roll each piece into a long oval shape, around 30cm long, adding flour to the surface when necessary to make sure the dough doesn’t stick. Spread a large spoonful of ricotta over each pizzetta, then top with the parmesan, a few pieces of chargrilled artichoke and slices of Ibérico ham. Or, if you prefer, add the ham to the cooked pizzetta.

3. 3

   Working quickly, remove the hot baking trays from the oven and dust with some flour. Using your hands, lift each pizzete onto the baking trays – don’t worry if they lose their shape a bit, you can always pull them back into shape on the tray. Drizzle with olive oil, then bake for 12-15 mins until crisp and golden. Finish with a grating of black pepper and a scattering of rocket, then cut each pizzette on a diagonal into four and serve.