Yields2 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
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Leftover Ham Pizza Rustica

Ingredients

 400 g fresh ricotta, well drained
 100 g ham, cut into small slices or chunks
 salt & freshly ground black pepper
 extra virgin olive oil, for drizzling
For the pizza dough:
 500 g 00 flour
 80 ml extra virgin olive oil
 250 ml water
 10 ½ tsp salt

Method

1

To make the dough, place all the ingredients in a bowl and mix together. Turn out onto a floured surface and knead for 8-10mins or until smooth. Wrap in plastic film and rest for 30mins.

2

Preheat your oven to 220°C and oil a 40cm x 30cm baking dish. Mix the ricotta with the ham and season well. Roll out the dough to a 2 mm thickness (almost see-through) and line the baking dish, allowing the excess to hang over the sides.

3

Spread the ricotta mix over the base, drape the overhanging dough and seal the filling, drizzle with olive oil. Sprinkle with salt and bake for 25-30mins or until golden brown. Serve hot, warm or at room temperature.

Ingredients

 400 g fresh ricotta, well drained
 100 g ham, cut into small slices or chunks
 salt & freshly ground black pepper
 extra virgin olive oil, for drizzling
For the pizza dough:
 500 g 00 flour
 80 ml extra virgin olive oil
 250 ml water
 10 ½ tsp salt

Directions

1

To make the dough, place all the ingredients in a bowl and mix together. Turn out onto a floured surface and knead for 8-10mins or until smooth. Wrap in plastic film and rest for 30mins.

2

Preheat your oven to 220°C and oil a 40cm x 30cm baking dish. Mix the ricotta with the ham and season well. Roll out the dough to a 2 mm thickness (almost see-through) and line the baking dish, allowing the excess to hang over the sides.

3

Spread the ricotta mix over the base, drape the overhanging dough and seal the filling, drizzle with olive oil. Sprinkle with salt and bake for 25-30mins or until golden brown. Serve hot, warm or at room temperature.

Leftover Ham Pizza Rustica