Homemade Iberico ham pizza recipe

Iberico ham and Spanish virgin olive oil are two pillars of the Mediterranean diet, and this homemade recipe brings them together in a pizza that is as good for every day as it is for special occasions such as Father's Day, Sant Jordi, anniversaries or work dinners.

Now that spring is here, we suggest a dough recipe for a homemade Iberico ham pizza. There are many blogs online about how to make the dough, but this one is very quick and simple. Preparation time is about 2 hours and 15 minutes and cooking time about 30 minutes, for approximately 8 people.

The pizza we are showing you today has Iberico ham, tomato, rocket and olives, but the ingredients can vary to your taste and depending on your guests.

Ingredients for the homemade dough

• 500 g flour
• 250 ml water
• 1 packet of compressed yeast (25 g)
• 40 ml extra virgin olive oil
• 10 g salt

Ingredients for the topping

• 10 slices of Iberico ham
• 50 g rocket
• Mozzarella cheese
• Natural tomato slices
• Fried tomato sauce
• Oregano
• 140 g pitted olives

Making the Iberico ham pizza

First, the dough: we dissolve the compressed yeast in the water and add it to the flour. We knead for 5 minutes. We add the salt and knead for another 5 minutes. Finally, we add the oil and knead for 5 more minutes.

If the dough looks very dry, we can add a little more water (no more than 25 ml). We knead, shape it into a ball, place it on a plate and cover it well so that it can prove for at least 1 hour; two hours is even better.

We knead again and divide the dough into two roughly equal parts. We roll it out as thinly as we can. We place it on the oven tray on baking paper and prick it all over with a fork. We spread on the fried tomato sauce (if it is homemade, it will taste even better) and a little oregano, and put the dough in the preheated oven for 15 minutes at 180 °C.

We take the pizza out of the oven and scatter the ham, olives and rocket over the top, with a drizzle of oil. We put it back in the oven for roughly another 10-15 minutes: it will be ready when the edges are golden. Serve immediately.

Iberico ham and extra virgin olive oil turn a homemade pizza into a small tribute to the Mediterranean diet.

Tips for getting the dough right first time

There is no mystery to the dough, but it rewards patience. Knead on a lightly floured surface, without adding more flour than necessary: a dough that is a little sticky at first usually gives a better result than a dry one. For proving, find a warm corner of the kitchen and cover the bowl with a clean tea towel or cling film; cold and draughts slow the yeast down.

• Stretch the dough from the centre towards the edges, leaving them slightly thicker so that they form a border.
• Preheat the oven well before putting the pizza in: a thin dough benefits from a blast of heat from the very first minute.
• If you like it very crispy, give the base a couple of extra minutes in the oven before adding the topping.
• Do not overload the pizza: with a thin layer of tomato and just the right amount of ingredients, the dough browns better and the slice will not fold as you eat it.

How to treat Iberico ham so it shines

With a product like Iberico ham, less is more. Take the slices out of the fridge a while before using them: at room temperature the fat becomes glossy and the aroma opens up. Spread them out loosely, without piling them up, so that every slice gets its share.

In this recipe the ham spends a few minutes in the oven, just enough to blend with the rest of the ingredients. If you prefer to keep it as it is, there is another equally valid option: bake the pizza with the rest of the topping and lay the slices on as soon as you take it out, so that the residual heat gently melts the fat without actually cooking the ham. You can do the same with the rocket: added raw at the end, it keeps all its freshness and that slightly bitter note that contrasts so well with the Iberico.

Variations that work

This pizza lends itself to variations without losing its spirit. A little grated cured sheep's cheese on top gives it depth; a few sun-dried tomatoes add intensity, and lamb's lettuce can replace the rocket if you are after a milder green. At home we like to serve it with a simple salad and, if the occasion calls for it, a glass of wine. And if there are any slices of ham left over (not very likely), they can always go straight to the table as an appetiser while the pizza bakes.

Frequently asked questions about Iberico ham pizza

Can I make the dough in advance?

Yes. You can knead it the day before and leave it to prove, covered, in the fridge: the cold slows down the yeast, and that slow fermentation usually does the flavour of the dough a lot of good. Take it out a while before rolling it out so that it loses its chill. You can also freeze it once kneaded, in portions, and move it to the fridge the day before so that it thaws gently.

Which Iberico ham works best on a pizza?

Any well-cut Iberico ham works; what matters is that the slices are thin, so that the fat melts in the heat and lends its aroma to the whole pizza. And there is no need to start a whole piece for a recipe like this: packs of sliced ham are the most convenient option, because you open them when needed and the slices come out ready to spread over the pizza.

Is the ham baked or added at the end?

Both options are correct and it is a matter of taste. Baked briefly, as in this recipe, the ham blends with the tomato and cheese and spreads its flavour throughout the pizza. Added raw when the pizza comes out of the oven, it keeps its texture and aroma intact. Our suggestion: try both ways and stick with your favourite.

Can I use dried baker's yeast?

Yes. If you cannot find fresh compressed yeast, dried baker's yeast gives good results; follow the equivalents given by the manufacturer on the packet. Do make sure, though, that it is baker's yeast and not a chemical raising agent (the baking powder used for sponge cakes), which is no good for fermenting bread or pizza dough.

We hope you enjoy this Iberico ham pizza and that it becomes one of those family recipes you make again and again without looking at the instructions.