Ingridients

• 250 gr soft flour
• 4 gr dried yeast
• 1 pinch of sugar
• 1 pinch of salt
• 1 teaspoon thyme
• 2 tablespoons olive oil
• 150 gr tomato sauce
• 200 gr Arla® Havarti
• 16 finely chopped slices of prosciutto
• Fresh arugula leaves

Directions

In a large bowl, mix a little warm water with the yeast and sugar to dissolve.

In another large bowl, sift the 250 grams of flour and add the thyme and salt. Make a hole in the middle and pour the yeast with the sugar. Add ½ a cup of lukewarm water and olive oil and knead the mixture by hand so that it sticks slightly to the hand. If you need a little more flour or water, add so that the dough tightens and takes the shape of a ball.

When the ball is ready let it rest for 10 to 15 minutes covered with a wet towel.

After 15 minutes, place it on a floured counter and shape it until it becomes elastic. Let it rest for another 5 minutes and open it in a short pizza pan.

Preheat the oven to 230 C degrees. Place the tomato sauce in the pizza dough and place the Arla® Havarti slices on top. Add the slices of prosciutto and bake the pizza in the preheated oven.

Before serving, add the fresh arugula leaves to your pizza.