This delicious pizza pairs perfectly with Ayama Vermentino.

Recipe: Prosciutto and Rocket Pizza

Joe Lingeman, Ayama

 Prosciutto and Rocket Pizza | House and Leisure

Pizza is one of those meals that is universally liked, so why not elevate the humble dish with a sophsiticated wine pairing? Not only is pizza fun to make, you can customise it to suit your tastes and create wonderful toppings that perfectly pair with various wines. To get you started, here is a recipe for prosciutto and rocket pizza that is paired with Ayama Vermentino wine. 

Prosciutto and Rocket Pizza


- 450g pizza dough, halved, at room temperature
- 2T olive oil
- 1/2 cup tomato sauce
- 1 1/2 cups shredded mozzarella
- 8 thin slices prosciutto
- A few big handfuls of rocket


If you have a pizza stone, place it on a rack in the middle of the oven. Heat the oven to 280°C (or maximum oven temperature) for at least 30 minutes. If transferring the pizza to a stone in the oven, assemble on a well-floured cutting board. Otherwise, assemble on the surface you will be cooking on (parchment paper, baking sheet, etc).

Working with one piece of dough at a time, roll or stretch it into a 25-30cm circle. Brush the edges of the dough with 1 tablespoon of olive oil. Spread half of the tomato sauce over the rest of the dough. Sprinkle with about a 1/4 of the cheese. Layer over 4 prosciutto slices so they are evenly covering the dough. Sprinkle with another 1/4 of the cheese.

Bake the pizza for about 6 minutes at 280°C until edges are lightly browned and cheese is bubbly and browned in spots. Remove from oven to a cutting board, scatter half of the rocket over the top, and cut and serve immediately. Repeat with the remaining dough and toppings.

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Ayama Vermentino 2017 

 Prosciutto and Rocket Pizza | House and Leisure

This unique wine is the perfect partner for pizza. A glass of classic Vermentino will offer up lively aromas of pear, white peach, lime and pink grapefruit with subtle notes of crushed rocks and citrus zest. On the palate, Vermentino is almost always dry with flavours of grapefruit and citrus, with a crushed rocky minerality and saltiness. The fresh citrus flavours work well to cut the oily richness of the pizza, creating balance in the meal. 

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