Pizza Parma

Name: Pizza Parma
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1/2 can(s) (100 g) 4 Sunday rolls; 75 g strained tomatoes; 20 g Tomato paste; 1/2 TEASPOON dried oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (60 g each) Tomatoes; 50 g Parma ham in thin slices; 50 g Mozzarella cheese light; 50 g Rocket; 7-10 Tbsp Flour; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1/2 can(s) (100 g) 4 Sunday rolls
75 g strained tomatoes
20 g Tomato paste
1/2 TEASPOON dried oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (60 g each) Tomatoes
50 g Parma ham in thin slices
50 g Mozzarella cheese light
50 g Rocket
7-10 Tbsp Flour
baking paper

Directions

1
Open the tin, remove the rolls. Put 2 rolls covered in the refrigerator (for the pizza the next day). Place 2 rolls on top of each other and roll out into a circle (18 cm Ø) on a floured work surface.
2
Place on a baking tray lined with baking paper. Mix the strained tomatoes, tomato paste and oregano. Season with salt and pepper. Spread on the pizza. Wash the tomatoes, grate them dry, clean and slice them.
3
Cover the pizza with tomato slices and spread Parma ham on top. Cut the mozzarella into slices and place on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
4
Clean, wash and drain the rocket. Take out pizza, add rocket.