Pizza with parma, pesto and rocket


( 2 adults and 2 kids )

  •  semolina flourfor rolling
  • 500 gramspizza dough
  • 8 tbsppizza sauce
  • 1 ballmozzarella
  • 140 gramsparma ham- or serrano
  • 25 gramspesto
  • 1 packetrocket
  • 25 gramsparmesan flakes
  • 0.5 cucumber
  • 300 gramscarrots*
* = Good to know - click the ingredient
= See the recipe - click the ingredient

A super tasty and slightly different pizza than the ham and cheese classic. We've made a half-and-half version here, to accommodate both the rocket-lovers and the not-so-muchers! Enjoy!


1. Preheat the oven to at least 250 degrees - ideally 275 - non-convection with a baking tray on the bottom shelf. If you have a pizza stone, put that in the cold oven before you turn it on.

2. Sprinkle semolina on a tabletop and roll out the dough to about 30 cm in diameter. Be careful not to roll them too thick! Note: If you don't have a pizza peel to move your pizzas to the oven, move your pizza bases to a sheet of baking parchment now, before you add the sauce.

3. Spread the sauce onto the bases. Leave off the sauce from the outermost centimeter of the bases. Rip the mozzarella into small bits and spread evenly over the top of the bases. Move the pizzas to the oven with a pizza peel, or slide a cutting board underneath the baking parchment and move to the baking tray. Bake the pizzas for 10-15 minutes, until the cheese is golden and crust crispy.

4. Now spread the parma ham onto the pizzas, drizzle with pesto and spread rocket onto both (or just one of the) pizzas. Use a potato peeler or similar to peel flakes of parmesan onto the pizzas, if you've bought a whole chunk of cheese. Wash the cucumber, peel the carrots and cut both into sticks for snack veggies, to serve alongside the pizzas.

5. IF you have leftover rocket, whip up a quick salad with the veggies and fruits you might have leftover from the week. Make a dressing from some olive oil, honey, balsamic vinegar and dijon mustard, seasoned with salt, pepper and lemon juice to drizzle over the salad. Enjoy - and remember, pizza tastes so much better when eaten with your hands!


For two adults and two kids this recipe will make two pizzas. If you're working with different numbers, a good key is 200-225 grams of pizza dough per pizza. You can absolutely buy grated parmesan at the supermarket, but it's much cheaper to buy a solid piece of cheese and grate it at home.  If you like, you can opt for Grana Padano - it's not "real" parmesan, but it is the cheaper cousin and tastes almost like the real thing.

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