Try this whole wheat pizza topped with Mutti Pizza Sauce Classica, mozzarella, Parma ham, rocket and pine nuts: a rustic Italian pizza with a fresh, savoury finish.
3 pizzas of 28 cm of diameter
1
In a kneader put the whole meal flour, yeast and honey and mix by pouring water slowly. This first dough will be very liquid. Cover it with a cling film and put it in a warm place for 1 hour. Then add the all-purpose flour, oil and salt. Knead for 15 minutes until the dough is smooth. Remove the dough from the kneader and work hard with your hands for 10 minutes. Put the dough in a bowl and cover with a cling film. Leave the dough in a warm place (or in oven 40° celsius) for 2 hours - it must be double in volume.
2
Divide the dough into 3 balls of equal weight. With a brush pass oil in 3 pizzas pans (28-30 cm of diameter). Roll out the dough in each pan. Spred them with oil using pastry brush and leave to rise for 30 minutes.
3
Bake the dough 220° celsius for 15 minutes. Then put on top Pizza sauce Classica and bake for 10 minutes more. Put the mozzarella on top of the Pizza sauce and bake again for 5-6 minutes. When the whole pizza is ready put on top prosciutto ham, pine nuts, washed rocket salad and serve.
This whole wheat pizza is all about contrast. The crust has a hearty, slightly nutty character, while the topping stays light and vibrant with delicate Parma ham, peppery rocket and crunchy pine nuts. Melted mozzarella and a rich Mutti Pizza Sauce Classica base bring everything together for a pizza that feels both wholesome and indulgent.
Using whole wheat flour gives the dough more depth of flavour and a pleasantly rustic texture. The longer rising time helps create a softer, more developed crust, while baking the base in stages keeps it structured enough to hold the toppings without losing its lightness.
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