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Prosciutto, rocket and Galbani Mozzarella pizza


  • 250g bag white bread mix
  • 150ml passata
  • 3 tbsp tomato purée
  • 2 tsp dried oregano
  • Flour for dusting
  • 250g Galbani Mozzarella Maxi,
  • drained and torn into small chunks
  • 12 slices prosciutto, torn
  • Olive oil to drizzle
  • Big handful rocket leaves to serve
  • Galbani Parmigiano Reggiano shavings to serve
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Preparation Instructions

  1. Make up the bread mix according to the pack instructions, then cover and leave to sit somewhere warm.
  2. Mix together the passata, tomato purée and oregano. Heat the oven to 240°C/fan220°C/gas 9.
  3. Divide the dough into two. On a lightly floured work surface, roll out each piece into a thin, round pizza base. Put onto flour-dusted baking sheets, spread thinly with the tomato sauce, then dot with the mozzarella and half the prosciutto. Season and drizzle over a little olive oil, then bake for 10-12 minutes until crisp and golden and the bases are cooked.
  4. Arrange the remaining prosciutto on top, scatter a little rocket and some parmesan shavings over each, then serve.